Double Chocolate Mexican Hot Coco Cookies

These double chocolate cookies are kicked up with a hit of cayenne pepper, perfect to finish off any Cinco De Mayo feast!


So it’s sunny and bright today but in typical Alberta fashion this past weekend it snowed!!! It’s almost May and I know, I know snow happens often May in Alberta, but for some reason, it’s still always really shocking especially when it was sunny and beautiful the week before and people were talking about starting to get their yards ready for summer.

So since it’s almost May it’s totally Cinco De Mayo time which always means a little bit of spice. It’s always easy to add spice into your savour dishes but often times the sweet ones get left behind, except for Mexican Hot Chocolate.

That hit of cayenne is the perfect kick with chocolate and translated perfectly into these cookies. The double chocolate gives an extra rich flavour and the slight burn of the cayenne give a surprise that you don't expect.

so if your hosting a Cinco de Mayo party with weekend finish it off with these little treats, your guests will love you for it!


prep time 15 minutes

cook time 12 minutes

total time 27 minutes

servings 12 - 14 cookies


1/4 cup brown sugar

1/4 cup dark chocolate

1 tsp cayenne pepper

1/2 cup brown sugar

1 tsp vanilla

1 egg

1/2 tsp baking soda

2/3 cup flour

pinch of salt

1/2 cup chocolate chips


Preheat oven to 350. In a small saucepan add in butter and melt. Remove from heat then add in finely chopped dark chocolate and stir until chocolate is completely melted and incorporated into your butter.

Pour butter/chocolate mixture into a medium bowl then add in cayenne, brown sugar, and egg and beat to combine.

In a small bowl combine baking soda, flour and salt. Stir then add 1/2 of mixture into the dough and stir using a wooden spoon. Add remaining flour and stir then add in chocolate chips and mix until they are evenly distributed.

Bake for 9-12 minutes then allow to cool on a cooling rack.


Chewy Coconut Macaroons

These chewy cookies are a perfect little coconut treats!


So do you know the difference between macarons and macaroons? Firstly, macarons are meringue based and macaroons are a coconut base. Now while they are very different cookies they both are flourless and a great option for your gluten-free or gluten sensitive friends. The other major difference is that macarons are time-consuming and take a certain flair, while macaroons are quick and easy.

Often these macaroons have condensed milk but this version uses whipped egg whites which lightens them up and save on the extra calories.

These would also be really great dipped or drizzled with chocolate, kinda like those yummy chocolate coconut cookies from my childhood. Do you guys remember those? I haven’t had this in years but they were a staple at my grandparent's house. Between those and the pink wafer cookies, we were never without something yummy to snack on. So if those cookies were also a part of your childhood I guarantee you will love these just as much! So go ahead and whip up a batch of these today!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 12 cookies


2 egg whites at room temperature

1/3 cup white sugar

1 tsp vanilla extract

1/4 tsp salt

2 cups unsweetened coconut


Preheat oven to 325. In the bowl of your stand mixer beat egg whites until they form stiff peaks and are no longer runny. Slowly add in white sugar beating as you add until it is completely incorporated then add in vanilla and salt.

Remove your bowl from the stand mixer and using a spatula fold in coconut being sure not to deflate your egg whites.

Using a 1-inch cookie scoop or a tablespoon scoop 12 equal cookies onto a parchment lined baking sheet. Bake for 15 minutes or until cookies are golden brown then allow to cool on a wire rack.


Chewy Coconut Oatmeal Cookies

These extra chewy cookies are a perfect little snack. The coconut and oatmeal combo creates the perfect texture in this yummy treat!


It’s cookie day!!! I must say I really am a big fan of a big chewy cookie - seriously, why do people even bother with crunchy cookies that come out of a box?

Now I also really love coconut. I think it all comes from my childhood when we would put coconut on white buttered bread and toast it in a toaster oven. Have you guys ever tried this? Seriously, it’s sooo good and such a yummy snack. Not exactly the healthiest one, but better than the cinnamon sugar toast that we also were bigs fans of in my house.

So what decadent treats did you indulge in when you were a kid? Anything as delicious as coconut toast???


prep time 15 minutes

cook time 10 minutes

total time 45 minutes

servings 24 cookies


1 cup butter softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2 cup flour

2 cups unsweetened coconut

1 3/4 cup oatmeal

1 tsp baking soda

1 tsp baking powder

1 tsp salt


Preheat oven to 350. In the bowl of a stand mixer combine butter and white and brown sugar and beat until fluffy. Add in eggs and vanilla and mix until well combined.

In a small bowl combine flour, coconut, oatmeal, baking soda + powder and salt. Stir the flour mixture into your wet ingredients and mix until fully combined (if your dough is still very sticky add additional 1/4 cup of flour).

Using a small cookie scoop place 1 inch balls of dough on a parchment lined cookie sheet. Bake for 10 minutes or until lightly browned. Allow to cool before transferring to a cooling rack.

*These cookies spread quite a bit so leave adequate room between cookies.


Lime Meltaways with Zesty Glaze

These melt in your mouth cookies are the perfect little treat with the tart lime glaze and softness of shortbread-like cookies they are a great afternoon treat!


So, if you haven't already figured it out already, I love citrus! When I was younger if you offered anything lemon or lime flavoured I would have passed without hesitation, but now, if there's a lemon flavoured dessert on any menu, it's the only thing I choose.

For some reason, I also feel less guilty about eating something that has more of a fresh flavour like citrus; it just feels healthier. I know this isn’t true, but it sure is something I like to tell myself.

Now there are a couple of rules that you absolutely must follow:

1. Be sure that you allow your cookie dough to cool for a minimum of 1 hour before you cook them.

2. Be sure to cool before you put on the cooling rack or your cookies will fall apart.

3. Do not put chilled cookie dough onto a hot cookie sheet. Doing so will cause the cookies to melt before they bake.

Now, follow these easy steps you will have the most delicious refreshing cookies you will ever taste.


prep time 10 minutes + 1 hour to chill

cook time 13 minutes

total time 1 hour 23 minutes

servings 20 - 24 cookies


14 tbsp butter softened

1/2 cup icing sugar

zest of 2 lime

juice of 1 lime

1 1/2 cups flour

1/4 cup corn starch

1/4 tsp salt


In the bowl of your stand mixer whip the softened butter until light and fluffy. Add in the icing sugar, lime zest + lime juice and beat until fully combined.

In a small bowl combine flour, corn starch + salt. Add flour mixture to the butter and stir until just combined. Cover with Saran Wrap and place in the refrigerator for a minimum of 1 hour to chill.

Preheat oven to 350. Form cooled dough into 3/4 inch balls and place on a parchment-lined baking sheet. Press each cookie down slightly then bake for 13 minutes or until very lightly browned. Allow to cool before transferring to a cooling rack.

*If you are going to use the same baking sheet for the second batch of cookies be sure to allow your tray to fully cool before putting cold cookie dough on the tray.

Zesty Glaze

1 cup icing sugar

juice of 2 limes

zest of 1 lime


In a small bowl combine icing sugar and lime zest. Stir until well combined then add in the juice of the limes and stir well. If the glaze is too thin add additional icing sugar to thicken.

Allow cookies to cool completely before drizzling with the glaze.


Buttery Chocolate Chip Cookies

These are the most buttery tender cookies you will ever have. They are a cross between a shortbread and a traditional chocolate chip cookie and the perfect valentines day treat!


Ok so valentines day is just around the corner, I don’t know about you but it’s one of my favourite times of the year to make cookies. Nothing beats pretty heart-shaped cookies, looking at them just makes me smile.

Now, besides these cookies looking so cute they also taste sooo good. With the addition of condensed milk, these cookies are more like a shortbread cookie than a traditional chocolate chip.

I also really love that I was able to roll these cookies out and use a cookie cutter rather than do a traditional drop style. Now, if you're in a hurry certainly go with the traditional drop, just make sure you press then down a little bit as they don’t spread very much as they bake. I iced a few of my cookies as well just to add an extra special treat, but it’s certainly not necessary.

So go ahead and get started on your valentines day treats!


prep time 20 minutes

cook time 10 minutes x 3 batches

total time 50 minutes

servings approx. 36 cookies


3/4 cup butter

2 tbsp sugar

1/2 cup condensed milk

1 1/2 cup flour (plus more for dusting)

1 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips


Preheat oven to 350. In a large bowl beat together butter sugar and condensed milk. Sift in flour, baking powder and salt, stir until well combined then add in chocolate chips and stir until evenly distributed. (if your cookie dough is very sticky add additional flour 1 tbsp at a time until it is able to be handled without sticking to your hands.

On a heavily floured surface place your dough, flour the top, then roll out until it the same thickness as your chocolate chips. Using a floured cookie cutter cut into hearts then place a parchment lined baking sheet. Bake for 10 minutes or until cookies are lightly browned on the edges. Transfer to a wire cooling rack and allow to cool completely.