It’s that time of year again – time for The Great Food Blogger Cookie Swap!
This is the fourth year I’ve participated in the Food Blogger Cookie Swap and it was another fun one! The cookie swap works like this: you get sent three other food bloggers to send cookies to and you get three packages of cookies from three other bloggers. Cookies for cookies!
Buuuut sad story: I only received two packages of cookies. Womp womp. I’m not sure if they got lost in the mail or someone had a change of heart in participating, but regardless, my belly is missing twelve cookies.
Luckily, I received two AWESOME packages of cookies. They were so good I didn’t even have a chance to take photos of them because we ate them so fast. The first package I got was from right in my neighborhood – Minneapolis! Leah from Bake At Home Mama sent me Festive M&M Cookies which were so, so good and I can’t wait to get my hands on the recipe.
The second package came the very next day from Molly and Chelsea from Bests and Bites who are 1) adorable and 2) incredible bakers. They sent me THE softest chocolate chip cookies and I had no self control around them! Another recipe I can’t wait to make.
Now let’s talk about the cookies I made: Chocolate Dipped Coconut Shortbread Cookies. These are a pretty typical shortbread cookie (i.e. buttery deliciousness) with a hint of coconut flavor from coconut extract that are dipped in chocolate and then rolled in toasted coconut. They are pretty much the ultimate for any chocolate and coconut lover!
A HUGE thanks to the sponsors OXO, Dixie Sugar, and Land O Lakes Butter!