I’m headed to Salt Lake City tomorrow and I need restaurant, doughnut shop, coffee shop, whatever recommendations. I’ll be staying downtown and will be Uber-ing everywhere so help a girl out.
More on that tomorrow, though.
I made these cookies a few weeks ago because I was out of butter and don’t you always crave cookies when you’re out of butter?
And, of course, it was the weekend so I wasn’t about to take all 3 kids to the grocery store just for butter.
Coconut oil makes excellent cookies though! Seriously, my new favorite recipe. The coconut oil gives just the tiniest hint of coconut to the cookies. And they’re perfect if you’re dairy-free – just make sure the chocolate chips or chunks you use are also dairy free!
I have 3 different cookies on my counter right now.
I’m refusing to try any of them because I know if I have one, I’ll have to have them all.
No self control. None.
But these! I made these weeks ago and ate way more than I’m going to admit to you today. I cannot resist a coconut macaroon!
These are different from the classic coconut macaroon though. They’re supposed to have the same flavors as ambrosia salad so they’re made with lime juice, orange zest, dried pineapple, and they have a maraschino cherry on top!
How cute are they?!
Also, really really simple. And they take no time at all!
If you love coconut macaroons as much as I do, you have to give these a try!
Happy Monday! Errr… let’s try to make it a happy Monday!
I have cookies to make your Monday a little less horrible.
Yep, still really loving all things lemon right now. I don’t know what my deal is but I can’t get enough.
I made these Glazed Lemon Cookies yesterday and then ate 5 of them before I even took pictures. It’s a problem.
These cookies were really simple. One of my cookie pet peeves is finicky dough. Like, if you don’t chill it, they spread too much. If you don’t flatten them out, they stay in strange little balls. You know what I mean?
I just want cookie dough that I can put on the baking sheet and it does exactly what it’s supposed to do. Why is that so hard?!
Anyway, these cookies do exactly what they are supposed to do. I just rolled them into balls and placed them on the baking sheet and they spread out into perfect little cute cookie shapes.
And they’re so soft and amazing! The glaze is just the right amount of tart.
Happy almost weekend! Let’s celebrate with sprinkles!
You guys, I’m obsessed with Funfetti right now. I can’t get enough. I’ve made cookies, cupcakes, bars, everything in the past few weeks. The sprinkles just make me so happy!
I stock up on all my favorite Pillsbury cake mixes and frosting every time I’m at Walmart. They’re perfect to have in your pantry for quick afterschool treats that the kids can help make! Mine especially love decorating with sprinkles which is why I chose to use Funfetti for these cookies. I did the baking, they did the frosting and sprinkling!
It was the perfect way to #MixUpAMoment after a long day at school!
These cookies couldn’t be simpler. You just need the Pillsbury Funfetti cake mix, oil, and eggs! And the Pillsbury Funfetti frosting, of course. They bake for less than 10 minutes and then you can decorate them however you like!
They are so delicious and so fun to look at it! I can’t get enough.
If you’re obsessed with Funfetti like me, you have to try them!
I’ll be sharing a cute way to jazz up Pillsbury brownie mixes later this month so make sure you check back for that!
And before you head to Walmart to stock up on Pillsbury mixes, be sure to download the Ibotta app to save $.75 on 3 Pillsbury baking products! And check out Pillsbury’s Pinterest page to discover more fabulous ways to use Pillsbury cake mixes and frostings!