Tasty Coconut Clusters

We have been in the mood for coconut. What better way to eat coconut than in a yummy cookie?! We found some recipes for coconut "almond joy" cookies and loved the idea of a coconut cookie that is chewy but also crunchy and packed with flavor. After looking at about 100 different recipes, we created our recipe. The main difference from those we found is that we toast our almonds for extra toasty flavor and add fancy sea salt to the "dough" and to the top of the cookies. These have already become a huge hit with our family and friends.

Warning: These are addictive.

Enjoy! 

xxx Ivy & Eve

Makes approximately 20 cookies. 

Ingredients

• 1 1/2 cup unsweetened shredded coconut
• 1 cup dark chocolate chips (or whatever kind of chocolate chips you have)
• 1/2 cup sliced almonds, toasted
• 1 cup sweetened condensed milk
• 1/2 tsp sea salt (the fancier the better) plus more for sprinkling on top

Directions

1. Preheat the oven to 325 degrees F.
2. Line 2 cookie sheets with parchment paper.
3. Toast the sliced almonds in a small skillet until lightly golden. Let cool.  
4. Mix all ingredients in a large bowl.
5. Scoop large spoonfuls onto the parchment paper.
6. Slightly pat the mounds down.
7. Sprinkle with quality sea salt.
8. Bake for 15-20 minutes. Until the cookies are golden around the edges.
9. Let cool and enjoy!

Pumpkin Chocolate Chip Cookies

Fall is one of our favorite seasons because we love comfy sweaters, the leaves changing color, and most of all...pumpkin recipes! There are so many different pumpkin recipes we love to make this time of year and we cannot wait to share some with you. Up first is the BEST pumpkin chocolate chip cookies. With the added pumpkin puree they stay more moist then your average chocolate chip cookie. These are seriously delicious and the flavor is exactly of how we imagine autumn to taste. You may want to make 2 batches as they disappear before your eyes!

Warning: We are not responsible for any cookie addictions this post may create!

xxx Ivy & Eve

Ingredients:

• 15 oz. pumpkin puree
• 1 egg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 cups flour
• 2 tsp baking powder
• 1/2 tbsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 tbsp vanilla extract
• 16 oz. semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 F.
2. Combine pumpkin, vegetable oil, egg, and sugar in a mixing bowl. In a separate bowl mix together the flour, cinnamon, baking powder, and salt.
3. Dissolve the baking soda into the milk. Mix this into the bowl of wet ingredients.
4. Add the dry mixture to the wet mixture.
5. Add the vanilla and chocolate chips. Mix well.
6. Drop heaping spoonfuls of the dough onto a cookie sheet lined with parchment paper.
7. Bake for 8-12 minutes (depending on the size it may be more, we make ours BIG).
8. Remove from oven, let cool on baking sheet for 3 minutes.
9. Place on cooling rack.

Enjoy!

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