Featured Recipe

The Original Mrs. Walker’s Morning Crumble Chewy Crunchy Cookies

If you like coconut, almond flavor and chocolate then this chewy crunchy cookie with a diverse nut texture is for you. I modified some of the ingredients of the famous Baker’s Coconut Macaroon recipe we grew up on by using my Morning Crumble Granola and WOW! Try this for a sweet treat and you won’t be disappointed ! This is easy. All done by hand, no beaters and no mixer

Preheat the oven to 325 degrees.

Ingredients for Cookies:

1 package (14 oz or 5 cups) Sweetened Flaked Coconut (I use Baker’s)
1 cup Morning Crumble Granola
½ cup sugar
6 T almond Flour
¼ tsp kosher salt
5 egg whites (room temp)
1 tsp almond extract

After cookies are baked and cooled:

11.5 oz Chocolate for Dipping (I use Toll House Semi Sweet Chunks)

Instructions:

Measure out all your ingredients. In a bowl combine coconut, Morning Crumble Granola, sugar, flour & salt. In a separate bowl lightly hand whisk the eggs whites with the almond extract no more than 15 seconds…Using a rubber spatula, stir the egg white mixture into the coconut mixture till all combined making sure the ingredients on the bottom and sides of bowl have been combined…

Place a heaping tablespoon to a Silpat (or parchment) lined cookie sheet about 2 inches apart…I used 2 cookie sheets.

Place the cookies in the preheated oven using the middle rack and set the timer for 20 minutes. After 20 minutes, they should be a toasty brown on the bottom and ever so lightly browned on top of the cookie. I like them a little chewier so I then place the cookies on the top rack for about 2 minutes longer (set the timer) to lightly brown them more evenly…

Let them cool on the cookie sheet for a few minutes then using a spatula, transfer to a wire rack until cooled completely…about 45 minutes.

For the Chocolate Dipped Cookies:

8 oz Semi Sweet or Bitter Sweet Chocolate (I use Toll House Semi Sweet Chunks)

Use a prepared Silpat Lined Cookie Sheet

Follow the microwave melting instructions on back of chocolate package….Once the chocolate is melted , give the cooled cookies a good dip into the melted chocolate and place on one of the Silpat cookie sheets.
Leave the cookies on the Silpat and place the cookie sheet on an available shelf in your refrigerator.. After 45 minutes, they should be cooled. You can either serve them on a plate, or place them either in the fridge or freezer. I place mine in a Zip Lock bag , layered between sheets of parchment paper so they don’t stick together. Enjoy!

Makes about 24-30 cookies depending on the size….(if you don’t have a Silpat, parchment paper can be used)