Easy treats

Get your kids to help you with holiday baking with these crisp-on-the-outside and soft-on-the-inside coconut treats! We found the simple, small-batch recipe in Deanna Cook’s delightful new cookbook Baking Class: 50 Fun Recipes Kids Will Love to Bake. Simply gorgeous, instructional and super fun for kids, Cook’s colorful spiral-bound guide includes punch-out gift tags, stickers and stencils, too. Written for ages 6 to 12, it’s packed with inspiration for all ages — and makes a great gift set when bundled with Cook’s 2015 hit, Cooking Class.

INGREDIENTS

¼ cup flour

2 cups sweetened shredded coconut

⅔ cup sweetened condensed milk

1 teaspoon vanilla extract

¼ cup chocolate chips (optional)

Makes about 14

DIRECTIONS

Preheat the oven to 325.

Stir the flour and coconut together in a large mixing bowl. 

Add the sweetened condensed milk and vanilla and mix well.

Line a cookie sheet with parchment paper (or grease it). 

Drop the dough by tablespoons onto the cookie sheet, making sure the cookies are at least 2 inches apart. 

Bake for 15 minutes or until lightly browned.

Remove the cookies immediately from the cookie sheet with a spatula. 

Place on a cooling rack and cool for 10 minutes. 

Put chocolate chips in a bowl, and microwave on high for 30 seconds. Stir the chips and continue microwaving in 10-second bursts until the chips are completely melted. (To give these a holiday twist, stir in a few drops of peppermint extract.)

Drizzle chocolate over the cookies with a spoon.


Megan Devine is an elementary school teacher who lives with her husband and four school-age children in Northeastern Minnesota. She blogs at kidsandeggs.com.