Coconut Macadamia Chocolate Chip Cookies

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Coconut Macadamia Chocolate Chip Cookies by twocarolines.com

These incredible cookies were first discovered by our sister Kristin who became obsessed with them at the Nordstrom’s Cafe here in coastal Orange County – they are called the “Nordie” and they are such a sensational combination with crunchy, chewy, sweet, salty and chocolatey cookie perfection.  It took her a number of trials and errors before she found a recipe that not only tasted like the Nordstrom cookie, but was even better!  The original author of this recipe is vanilla and bean – check out her rad blog.  The “Nordie” is a large cookie and it’s baked longer than traditional chocolate chip cookies to make the coconut have a nice toasted flavor, but you can also bake them less time for more chew and less crunch if you prefer.  Another bonus with these cookies is how you can easily save the dough in the fridge or freezer and just scoop and bake what you want to eat or even bake them all and freeze completed cookies until you’re presented with a situation that only an insanely delicious cookie can solve.

2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
1 1/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1 cup all purpose flout
1 cup whole wheat white flour (they taste great with only AP flour if you don’t have any wheat)
1/4 cup almond meal (can substitute with wheat germ, wheat bran, or just normal flour)
1/4 cup corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup macadamia nuts roughly chopped
3 cups shredded coconut
1 1/2 cup chocolate chips

  1. Preheat oven to 350 and line a cookie sheet with parchment or silpat
  2. Mix together the flours, almond meal, baking soda, salt and cornstarch.  Set aside.
  3. With the paddle attachment on a stand mixer, beat the butter, sugar, and vanilla until smooth, about 2 minutes.
  4. Add the eggs one at a time until totally incorporated being sure to scrape down the sides of the bowl.  Then add the flour mixture in a few batches making sure to scrape the bowl.  Last add the coconut, nuts and chocolate chips mixing on low speed until ingredients are evenly distributed throughout the dough.
  5. To make the large cookies use a big 3-4 tablespoon scoop – only about 6 cookies per pan.  Bake about 17-20 minutes until nicely browned.  You can also make smaller cookies if you want and if you do bake them for less time, like check them around 9-10 minutes.  The original cookies are darker than an average cookie with a nice crunch to the outside, but they are also delicious baked just until the bottoms are brown if you prefer your cookie more chewy and less crunchy.  Pay more attention to doneness than bake times as times vary greatly depending on how large your cookies are.

 

Recipe adapted from vanilla and bean 

Berries on a Cloud

Two Carolines Berries on a Cloud 1.JPG

There was a brief and lovely Two Carolines reunion over the weekend (with most of the rest of the family) and of course—there had to be a dessert party. I wanted something that would feed the whole crew and that could be prepared ahead of time. I dug back into the family archives and found this dessert that came from family on my mom’s side. It’s almost like a Pavlova, but with some extra ingredients that add to the texture and flavor. It is one of those desserts that all the kids and adults were devouring and wanting seconds and thirds. It takes some time to make it, but each step is pretty easy and it’s totally worth it.

Ingredients:

  • 6 eggs
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 8 oz. cream cheese, softened to room temp.
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups small marshmallows
  • 1 pint cream, whipped
  • 1 (16 oz.) bag of frozen berries, thawed

Instructions:

  1. Beat egg whites and cream of tartar until frothy. Add the salt and sugar; whip 10-15 minutes in stand mixer.
  2. Spread in an 11×15 inch greased pan. Bake one hour at 250-275 degrees. Turn off oven and leave in overnight.
  3. Mix the cream cheese, sugar and the vanilla until smooth and creamy. Add the marshmallows and mix until incorporated. Gently fold in whipped cream until mixture is uniform. Spread evenly on meringue layer. Cover with plastic wrap.
  4. Chill 8-10 hours.
  5. To serve, cut into squares and top with spoonful of thawed mixed berries.

 

-CK 1.0

 

Dad’s favorite Raspberry Cream Cheese Coffee Cake

Dad's Favorite Raspberry Cream Cheese Coffee Cake by Two Carolines

This version is without almond extract or slivered almonds due to my stepson’s tree nut allergies. It’s really great either way.

It’s a King family tradition for birthdays and celebrations that the person of honor gets to pick their favorite meals for the day. That means a favorite breakfast, dinner and dessert. We all had our different favorites and go-tos, but this coffee cake was probably the most requested by all of us, especially my dad. It’s best when made the night before, or if it has hours to cool to room temperature, ’cause the cream cheese can fall a bit if it’s too warm. But let’s be honest; a pool of creamy, jammy goodness can’t be a bad thing, can it? Also, Creamy Jammy Goodness sounds like a 70’s cover band, amiright?

2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream (or substitute with plain greek yogurt)
1 egg
1 t. almond extract
8 oz. package cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

  1. Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
  2. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and two inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides)
  3. In small bowl, combine cream cheese, ¼ cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cream cheese filling.
  4. In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
  5. Bake at 350 for 45- 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

-CK 1.0