Coconut Bourbon Balls

Traditionalists will eschew this recipe as I've taken the original vanilla wafers, chocolate, and pecan combination and mixed it up a bit.   I've also reduced the amount of vanilla wafers the recipe calls for and added in shredded coconut (which for some reason I have a large stash of in my pantry).  The result?  A dark and chewy Mounds Bar knock-off with a kick. I love them. 

COCONUT BOURBON BALLS

15 vanilla wafers, broken into pieces

1 cup shredded coconut, divided

3 oz semi-sweet chocolate, finely chopped

3 oz dark chocolate, finely chopped

1/2 cup firmly packed light brown sugar

1/4 cup light corn syrup

1/3 cup bourbon

Pinch of salt

2 cups pecans, lightly toasted and finely chopped

1)  Working in batches, finely crush the vanilla wafers in food processor.

2)  In the top of a double boiler set over barely simmering water, melt the chocolate.  Remove from the

     heat.  Add the brown sugar, corn syrup, bourbon, and salt and stir to blend.  Stir in the crushed
     vanilla wafers, half of the coconut, and 1 3/4 cups of the pecans.

3)  Spread the remaining pecans and the rest of coconut on a plate.

      Using your hands, shape
      the dough into 1-inch balls.  Roll the balls in the nut and coconut mixture to coat evenly.  Arrange
      the balls in layers (or in individual paper cups), in a tightly covered container.  Refrigerate for 24
      hours before serving to blend the flavors.  Makes about 4 1/2 dozen cookies.

The cookies can be made up to 2 weeks ahead of time and stored in the refrigerator.

Meringue Drops

Egg whites and sugar. It doesn't get much easier than these cookies that can be dressed up or down to fit any occasion.  For Christmas I've doctored mine up with a bit of red and green food coloring, added some colored sugar and they are good to go.  I've experimented with different flavorings as well.  Vanilla is always tasty but I found some creme de menthe in pantry used that to make mint ones.  In the past, I've also used orange or lemon extracts as well.  Which ever flavor you decide to use, they are sure to be a hit.

MERINGUE DROPS 

2 egg whites

1/8 teaspoon salt

1/4 teaspoon cream of tarter

1/2 cup super fine sugar (if you don't have super fine sugar use regular white sugar and pulse it in a

   food processor for a few seconds)

1 teaspoon extract of your choice

coarse sugar and food coloring if desired

1)  Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper and set aside.

2)  In a clean, non-plastic bowl beat the egg whites with an electric mixer on high speed until frothy.

3)  Add the salt, cream of tarter, and food coloring if using and beat until blended.

4)  Gradually add the sugar until completely incorporated and stiff peaks begin to form.

5)  Add the extract and beat until completed incorporated and no streaks

     remain.  Continue beating until the peaks are shiny.

6)  Using a small dough scoop, tablespoon or a pastry bag, place tablespoon sized portions of the 

      meringue mixture on the prepared cookie sheets.  Sprinkle with coarse sugar if desired.

7)  Bake in the preheated oven for 1 hour.  Without opening the door, turn off the oven and allow to sit

      for 1 1/2 to 2 hours until the cookies are completed cool and crisp.

Store the cookies in an airtight container until ready to eat.

Frangelico Crinkles

For me, nothing says Christmas more than plates of freshly baked cookies.  Traditional sugar and gingerbread cookies are nice but in order to add an element of surprise to my cookie plates I always make sure I include one or two new types each year.  However, as much as I love chocolate, I usually shy away from chocolate based cookies since their presence on the cookie tray is often overpowering.  This year I stumbled upon a chocolate cookie that sounded too good to resist.  Combining the amazing flavors of dark chocolate and hazelnut, these Frangelico crinkle cookies from Mary Lee's Desserts in Vienna, Virginia were too decadent and enticing to pass up.  The sophisticated flavor combination makes this a very adult cookie.  As an added bonus you can freeze them so they can be made ahead of time and brought out for any cookie giving occasion that pops up.

Don't let the batter like dough scare you.  Once it sits in the refrigerator it firms up and the result is a dough that is the perfect consistency.

FRANGELICO CRINKLES

1 1/4 cups flour

1 Tablespoon baking powder

1/2 Teaspoon salt

12 ounces top-quality dark baking chocolate, chopped

6 Tablespoons chilled, unsalted butter, cut into small pieces

2 extra-large eggs, at room temperature

1/2 cup plus 3 Tablespoons sugar

1 Tablespoon vanilla extract

1/4 cup heavy whipping cream

6 Tablespoons Frangelico liqueur

1 cup confectioners' sugar, sifted

1)  Sift together the flour, baking powder, and salt.

2)  Hear a few inches of water in a medium sized saucepan over medium heat.  Combine the chocolate
     and butter in a heat proof bowl that is large enough to sit over the saucepan.  Heat just long enough
     for them to melt, stirring to incorporate.  Remove from the heat.

Chocolate and butter melting

3)  Whisk together the eggs and sugar by hand in a mixing bowl until the mixture has lightened in
      color.

Eggs and sugar

4)  Add the cooled chocolate mixture, vanilla extract, cream, and liqueur, stirring to incorporate, then
      gently and gradually fold in the flour mixture to form a soft dough.

5)  Cover and refrigerate for at least 3 hours and up to overnight.

6)  Preheat the oven to 350 F degrees.  Line several baking sheets with parchment paper. Place the
     sifted confectioners' sugar on a plate.

7)  Shape a heaping tablespoon of dough into a ball, then roll to coat completely in the confectioners'
     sugar.  Repeat to use all of the dough, spacing the dough balls 2 inches apart on the baking sheets.
     Bake one sheet at a time for 9 to 11 minutes; the cookies will be puffed and cracked but soft in the
     center.  Do not over bake.

8)  Remove from the oven.  Cool for 2 minutes on the sheet; transfer the cookies to a wire rack and cool
     completely before serving or storing.

Ready to come out of the oven

YIELDS:  36 cookies

The cookies may be stored in an airtight tin for up to 2 days or frozen for up to 1 month.