April 10th, 2013 by carrie

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Matt and I may have made them a little messy, but these are the best! Thank you to my dear friend Fritty for the amazing recipe.


  • 28 oz. shredded sweetened coconut
  • 14 oz. can sweetened condensed milk
  • 2 T sour cream
  • 1 T heavy cream
  • 2 tsp. vanilla
  • 12 oz. bittersweet chocolate (or whatever kind you like)


  1. Pre-heat oven to 325
  2. In a large bowl mix together the milk & 2 creams. Add the coconut, and mix until thoroughly combined. (I use my hands)
  3. Take 1 T of the mixture and press/roll into ball in your hand, drop onto lined cookie sheet (silpat, parchment, or wax paper). Pat w/ a fork a little to flatten.
  4. Bake 20-25 min. switching trays halfway through from top to bottom. Remove from oven when edges are golden, let cool 10 min, then move to rack to cool completely.
  5. Melt chocolate in a double boiler. Dip one side of each macaroon in the melted chocolate & place on tray lined w/ wax paper or silpat. Refrigerate for 20 minutes to set chocolate.

Valentine’s Day Sugar Cookies

February 14th, 2012 by admin

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For Cookies:

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

For Icing:

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • food coloring


  1. In a large mixing bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Add in the flour, baking powder, and salt. Cover and leave in the fridge at least up to an hour, or overnight.
  2. Preheat oven to 400 degrees. Roll out dough on floured surface. Use your favorite cookie cutter to create shapes. Place cookies on cookie sheets.
  3. Bake 6 to 8 minutes. Let cool.
  4. To make the icing: In a small bowl, whisk together confectioners’ sugar and milk until smooth and glossy. Mix in corn syrup.
  5. Add food coloring and ice the cookies with a knife or brush. Or mutilate them the way Matt does.

(Recipe adapted from

Carrie Crowell’s Coconut Cake

October 4th, 2011 by admin


Adapted from recipes by my grandmother Carrie Cash and my sister Hannah Crowell



  • 3/4 lb of softened unsalted butter
  • 2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 4 ounces shredded sweetened coconut
  • 1 can crushed pineapple, drained



  • 1 lb cream cheese
  • 1/2 lb softened unsalted butter
  • 1 lb confectioner’s sugar
  • 1 teaspoon vanilla


You will also need:

  • 1 can of sweetened condensed milk
  • 1 can leche de coco (coconut milk)


  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans
  2. Cream together the butter and sugar until smooth.  Add the eggs, one at a time. Add the vanilla.
  3. In a separate bowl, mix together dry ingredients, and then add the mixture, and the milk, to the batter. Add shredded coconut.
  4. Pour the batter into the pans and bake for 45 minutes. Let cool.
  5. Once the cakes are cool, use a fork to make 15-20 holes in both cakes. Pour the condensed milk evenly on both cake, and let it soak into the cake. Repeat with the coconut milk.
  6. Prepare frosting by mixing together cream cheese, butter, confectioner’s sugar, and vanilla. Add coconut at the end, or you can choose not to add it to the frosting and simply pat it on top of the cake once it is frosted.