Crunchy, sweet and salty old fashioned Haystacks bring my Grandmother’s kitchen to mind every time I make them.

Haystack Cookies

Haystacks are a treat my Grandma used to make for us when we visited. They often appeared on her Christmas cookie trays and in our treat bags when she packed lunches for us.

Are they candy? or are they cookies? I never can decide! They’re certainly sweet enough to be considered candies, but they remind me more of no-bake cookies. Whatever you call them, they are much enjoyed.

Haystacks

Are you wondering exactly what these weird-looking cookies actually are? They’re little haystack-looking mounds of deliciousness that are made from either melted chocolate or butterscotch mixed with peanut butter and crunchy chow mein noodles.

I typically make mine, like Grandma did, with melted butterscotch chips. She often stirred a handful or two of peanuts into hers and I’ve seen them made with coconut too. They’re pretty adaptable little cookies.

The name of “haystack” is because they look a bit like haystacks as you drop them onto the baking sheet to cool. They’re super easy to make (a perfect kid-friendly recipe) and they have proven irresistible to snack on when they’re in our house.

We love the addition of a sprinkling of Maldon salt over each haystack. That salt balances the sweetness nicely and, as you know, I love a good salty-sweet treat.

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With crisp edges, soft and chewy centers, plenty of white chocolate chips, and macadamia nuts too, these cookies make me grin with every bite.

These are rich, sweet, nutty cookies packed with white chocolate chips and macadamia nuts. If you aren’t a fan of white chocolate, feel free to use your favorite chocolate instead. However, if you like white chocolate, the combination of macadamia nuts and sweet vanilla chips can’t be beat.

Macadamia Nut Cookies

What exactly is it about macadamia nuts that makes them such a fantastic and classic addition to so many cookie recipes?

Macadamia nuts have a delicate, sweet, almost buttery flavor due to the nut’s high fat content. The nuttiness is much more subtle than other tree nuts – e.g. the more commonly used pecans and walnuts. That very subtle flavor works well to highlight the rich, creamy taste of the macadamias.

There’s something almost magical about macadamia nuts, isn’t there? (There must be, because the price for these nuts can be outrageous at times!)

I try to buy them when they’re on sale – and when they are on sale? I stock up. Macadamia nuts will keep nicely in the freezer for up to a year, so feel free to grab extra next time you catch them on sale.

And speaking of sales, if you happen to find salted vs unsalted nuts on sale, don’t hesitate to buy them – unless you absolutely hate a salted dessert. Personally, I like the bit of extra salt that it adds.

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Crumbl Copycat Key Lime Pie Cookies

Imagine holding delicious key lime pie in the palm of your hand and eating it like a cookie! These key lime pie cookies satisfy your cravings for zesty citrus creamy pie filling and buttery graham cracker crust but in a cookie form!

Everyone in Utah and slowly the whole United States is becoming obsessed with Crumbl Cookies, but I’m here to take their great idea up a notch. This copycat Crumbl Key Lime Pie Cookies recipe is 100% because I have a friend who is obsessed but I thought it needed a little touch here and there.

We use straight up, homemade graham cracker crust in and outside of the cookie to really push that key lime pie flavor. PRO TIP: I like to make a homemade graham cracker crust and throw it into the freezer in a ziploc bag. It keeps forever and I can toss it into cookie dough, sprinkle it on top of desserts or even in our creamy vanilla ice cream it’s unreal! It really is the secret, along with a little more salt to add more flavor and balance to the perfect Key Lime Pie Cookie!

We are obsessed with lime desserts in our house!  Our key lime cheesecake with berry sauce is heavenly. Our classic key lime pie is so easy and always a hit. Of course, we have our torta de limão and it’s berry infused spinoff…blackberry lime bars. And if your loyal too cookies, try our white chocolate key lime cookies! You just can’t go wrong with limes when it comes to dessert!

Ingredients for Key Lime Pie Cookies

This recipe comes together in two different parts – the cookies and the filling. Besides the key limes themselves, the ingredients are mostly pantry staples. Here is what you will need:

For the Cookies

• Wet Ingredients: unsalted butter, cream cheese, brown sugar, white sugar, egg and vanilla extract
• Dry Ingredients: flour, cornstarch, baking powder, baking soda and salt
• Graham Cracker Crust: graham cracker crumbs, butter and sugar

For the Key Lime Filling

• Cream Cheese
• Sour Cream
• Sweetened Condensed Milk
• Lime Zest, Lime Juice, and Lime Wedges
• Whipped Cream: whipping cream, powdered sugar and vanilla extract

The measurements for all of these ingredients can be found in the recipe card at the end of this post. Keep scrolling down for all the details!

These buttery, not-too-sweet cookies with a mild lemon flavor and a sweetly tart lemon glaze have been a hit with everyone who tries one.

Glazed Lemon Cookies

In my family, we’re all big fans of lemon desserts. From the best lemon bars you’ll ever taste to the lemon angel pie we make every year, lemon ice cream to lemon sorbet, lemon cheesecake to glazed lemon pound cake, there aren’t many lemon desserts that won’t make me smile.

Sometimes I like that pop of tangy citrus flavor to pretty much hit me in the face. Other times the lemon flavor sneaks in quietly and works its magic that way. These lemon cookies are a quiet kind of magical treat.

This is a mild lemon cookie, perfect for pairing with a cup of tea in the afternoon. If you want to kick up that lemon flavor, a bit more lemon zest will do the trick and a bit of lemon extract will boost it even more. Feel free to adjust the amount of lemon to deliver the lemon cookie you will like best.

Lemon Cookie Recipe

You’ll need the following ingredients to make these cookies:

• sugar
• lemon zest
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt

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Always a hit when tucked inside boxes of Christmas sweets, chocolate dipped Coconut Macaroons are rich, sweet, chewy cookies that are almost candy-like.

Coconut Macaroons with Chocolate

I like to use dark chocolate when making these, as the bittersweet chocolate balances the sweetness of the coconut, and the flavors work very well together.

I’ve made these macaroons at Christmastime for the past 15+ years. (In addition to making them for pretty much every other occasion too.) If you love coconut anywhere near as much as we do, you will fall in love with these cookies.

How To Make Coconut Macaroons

There are a few different ways to make macaroons and I’ve tried plenty of them. Many of the macaroon recipes that I’ve seen require beating the egg whites before adding them to the mixture. I’ve tried this method myself.

In the end, I don’t find it makes enough of a difference to justify the extra effort. They will turn out just a tiny bit lighter, but like I said, for me? Part of the fun in macaroons is in how simple they are to make.

All you need to do is dump all of the ingredients in a bowl, give it a quick stir with a spoon, and scoop them out onto a tray. Easy peasy and you’ll be enjoying the macaroons before you know it.

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