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Chop apricots, almonds and raisins very fine in a food processor. Put white chocolate in a microwave-safe bowl. Heat 15 seconds on medium power; stir. Repeat until almost melted. Remove; stir until last morsels melt. Cool slightly. Stir in chopped fruit, almonds and coconut.
Form into small balls. Put the balls on a wax paper-lined cookie sheet; let set 1-2 hours. (If mixture seems runny at first, chocolate may have been overheated; wait for mixture to cool and it will gather together more easily to be rolled into balls.)
Note: Other add-in options include cornflakes, rice cereal, chopped dried fruit to taste. Drizzle balls with additional melted white chocolate.
Nutrition information: Per piece: 68 calories, 38% of calories from fat, 3 g fat, 2 g saturated fat, 2 mg cholesterol, 10 g carbohydrates, 1 g protein, 14 mg sodium, 1 g fiber
Cook: 10 minutes
Makes: 3 1/2 dozen
Turn these cookies into Easter nests by adding green food coloring to the mixture. Gently push Easter egg candies, such as candy-coated malted milk eggs or speckled jelly beans, into center of each macaroon. Adapted from "Better Homes & Gardens Cookies and Candies."
1 package (14 ounces) shredded coconut
1 can (14 1/2 ounces) sweetened condensed milk
2 teaspoons vanilla
Green food coloring, optional
Heat oven to 350 degrees. Mix ingredients together in a bowl, adding food coloring until mixture is desired hue.
Drop from a teaspoon onto parchment-lined cookie sheet; bake 10-12 minutes. Cool slightly; remove to a wire rack.
Nutrition information: Per cookie: 79 calories, 46% of calories from fat, 4 g fat, 4 g saturated fat, 3 mg cholesterol, 10 g carbohydrates, 1 g protein, 37 mg sodium, 0 g fiber
Cook: 25 minutes
Makes: 2 cups, about 10 servings
Adapted from "My New Orleans: The Cookbook," by John Besh.
1 cup sugar
Form into small balls. Put the balls on a wax paper-lined cookie sheet; let set 1-2 hours. (If mixture seems runny at first, chocolate may have been overheated; wait for mixture to cool and it will gather together more easily to be rolled into balls.)
Note: Other add-in options include cornflakes, rice cereal, chopped dried fruit to taste. Drizzle balls with additional melted white chocolate.
Nutrition information: Per piece: 68 calories, 38% of calories from fat, 3 g fat, 2 g saturated fat, 2 mg cholesterol, 10 g carbohydrates, 1 g protein, 14 mg sodium, 1 g fiber
Easy macaroons
Prep: 10 minutesCook: 10 minutes
Makes: 3 1/2 dozen
Turn these cookies into Easter nests by adding green food coloring to the mixture. Gently push Easter egg candies, such as candy-coated malted milk eggs or speckled jelly beans, into center of each macaroon. Adapted from "Better Homes & Gardens Cookies and Candies."
1 package (14 ounces) shredded coconut
1 can (14 1/2 ounces) sweetened condensed milk
2 teaspoons vanilla
Green food coloring, optional
Heat oven to 350 degrees. Mix ingredients together in a bowl, adding food coloring until mixture is desired hue.
Drop from a teaspoon onto parchment-lined cookie sheet; bake 10-12 minutes. Cool slightly; remove to a wire rack.
Nutrition information: Per cookie: 79 calories, 46% of calories from fat, 4 g fat, 4 g saturated fat, 3 mg cholesterol, 10 g carbohydrates, 1 g protein, 37 mg sodium, 0 g fiber
Oven nut brittle
Prep: 15 minutesCook: 25 minutes
Makes: 2 cups, about 10 servings
Adapted from "My New Orleans: The Cookbook," by John Besh.
1 cup sugar
