Recipe: Pumpkin Coconut Macaroons

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My personal pumpkin obsession lasts from about the beginning of August every year until about Thanksgiving. Anything I can get my hands on pumpkin, I will try it! This fall, I decided to create my own new pumpkin recipe (for behind the scenes photos of my recipe creation, follow @FoodMarriage on Instagram).

The idea for my recipe came from an Ina Garten themed dinner party I threw for my mom’s birthday a couple years ago. That night, I made the most delicious coconut macaroons from Ina Garten’s cookbook – Barefoot Contessa Family Style. I decided to revisit this cookbook to add my own fall twist on these classic cookies.

Pumpkin Coconut Macaroons Recipe - Delicious dessert recipe |

The Pumpkin Coconut Macaroons turned out so delicious!  I definitely kept some for myself, but I also decided to put some in a cute glass jar and deliver them to my mom as a birthday present for this year! She loved them!  They were absolutely perfect the first day they were made. However, when I stored them in an airtight container for another day, they got very sticky. (I didn’t mind the sticky because they tasted so good, but they were a little messy).  Any suggestions on how to make them not as sticky are greatly appreciated!

Pumpkin Coconut Macaroons

Pumpkin Coconut Macaroons


  • 14 oz shredded coconut
  • 15 oz canned pumpkin
  • 14 oz sweetened condensed milk
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1 tablespoon pumpin pie spice


  • Preheat oven to 350°
  • Mix the coconut, pumpkin, condensed milk, salt, and pumpkin pie spice together.
  • Whip the egg whites in a mixer with the whisk attachment for about 2 minutes.
  • Fold the egg whites into the rest of the mixture.
  • Line baking sheets with parchment paper.
  • Using a large cookie scoop, drop the cookies onto the parchment paper.
  • Bake in 350° oven for 45 minutes.
  • Remove and cool on wire racks.
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Recipe adapted from Barefoot Contessa Family Style by Ina Garten.

xoxo, Food Marriage

Happy Mother’s Day

Happy Mothers’ Day to all of the moms out there!!  To help celebrate the day with family, I made these fun candy-dipped Oreos!  They are fast, require no baking, and are so easy anyone can do it!  All I did was take a package of pink-colored, vanilla-flavored candy wafers, melted them down, and then dipped the Oreos halfway into the candy.  I also saved three cookies to write “MOM” on them to top off the display!!

Mothers Day Dessert Idea Candy Dipped Oreos @FoodMarriage

Here’s how to do it yourself!

Candy Dipped Oreos

Candy Dipped Oreos


  • 1 box Oreo cookies
  • 1 (14 oz) bag microwavable candy wafers in the color of your choice.


  • Melt the candy according to the instructions on the packaging.
  • Dip each Oreo cookie halfway into the melted candy.
  • Remove the Oreo from the candy and carefully place onto a wax-paper covered cookie sheet.
  • Place entire tray of cookies into the refrigerator for about 5 - 10 minutes to harden.
  • Remove from refrigerator and enjoy!
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xoxo, Food Marriage

Kelly’s Peanut Butter Kiss Cookies

You know what’s great about classic recipes?  Everyone loves them!!!  They bring back memories of family, childhood, and baking cookies for Santa.  My friend Kelly made a classic recipe for the 2012 Cookie Exchange: Peanut Butter Kiss Cookies!!  They were definitely enjoyed by all!

Recipe: Peanut Butter Kiss Cookies


  • 48 unwrapped Hershey’s Kisses
  • 3/4 cup creamy peanut butter
  • 1/3 cup packed light brown sugar
  • 2 tablespoons milk
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Additional granulated sugar for sprinkling
  • Preheat oven to 375°.
  • Beat the shortening and the peanut butter in a bowl until well-blended.
  • Add in the brown sugar and granulated sugar and mix on medium speed for about 3 minutes until fluffy.
  • Next, add in the egg, milk, and vanilla.  Mix well.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Slowly add the flour/baking soda/salt mixture to the rest of the ingredients. Mix until well blended.
  • Shape your dough into 1-inch balls.
  • Roll the balls in the extra granulated sugar to cover the outside.
  • Place your balls onto a cooke sheet and bake for about 8 to 10 minutes.
  • Immediately upon removing your cookies from the oven, press a chocolate Hershey’s kiss into the center of each cookie.  (The edges will crackle a bit)
  • Let the cookies cool on the cookie sheet for a couple minutes, and then transfer to a wire rack to completely cool.

Kelly’s recipe used shortening instead of butter.  I’ve never baked with shortening before, but her cookies tasted good!  I usually use butter in my recipes.  What do you prefer to bake with?  Does it depend on the recipe you do?  Or can you substitute it in any recipe?

ONE Year Ago: Gift Idea in a Jar: Hot Cocoa Mix

xoxo, Food Marriage

Allison’s Mochaccino Sparkle Cookies

My friend, Allison, always delights us with unique treats.  She absolutely loves baking.  And while her specialty is cupcakes, she definitely always finds creative cookie recipes as well.  She will typically think of an idea on her own of what flavors she would like to go with, and then will scour the internet to find the best looking recipes from different blogs!

Allison made two different kinds of cookies for the 2012 Cookie Exchange, the first of which were Mochaccino Sparkle Cookies!!  They were delicious, airy, and cake-like cookies!  YUM!

Recipe: Mochaccino Sparkle Cookies
This recipe will yield about 5 dozen cookies.


  • 2/3 cup butter (11 tablespoons), softened to room temperature
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 1 1/2 cups cocoa powder, sifted
  • 2 tablespoons instant expresso powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 4 egg whites
  • 1 cup plain yogurt
  • 2 tablespoons baking soda
  • 3 cups all-purpose flour
  • Extra granulated sugar for the outside of the cookies.
  • Beat your butter on medium speed for about a minute until light.
  • Add in your brown sugar, granulated sugar, cocoa powder, instant expresso, cinnamon, cardamom, and salt.  Mix until well blended.
  • Next, beat in your egg whites and yogurt.
  • In a separate bowl, whisk together your baking soda and flour.
  • Gradually add your baking soda/ flour mixture to the rest of the ingredients.  Continue mixing until completely blended.
  • Put your dough in the refrigerator for about a half hour to let it firm up.
  • Preheat oven to 350°.
  • Line two baking sheets with parchment paper.
  • Roll your dough into balls and then gently roll each ball into the extra granulated sugar to coat the outside.
  • Place your balls onto the cookie sheets.
  • Bake in 350° for about 12 minutes until the edges are firm.
  • Remove from the oven, let cool on the cookie sheets for about 5 minutes, and then transfer to a wire rack to completely cool.

Allison’s Recipe Source: Go Bold with Butter


Allison’s Cookie Recipe from Last Year: Mint Chocolate Chip Cookies


xoxo, Food Marriage

Janell’s Chocolate Marshmallow Brownie Cookies

Janell and I have been friends since Kindergarten.  I sat next to her on the bus on the first day of school 23 years ago.  The reason I chose to sit next to her?  She was wearing the prettiest shiny red shoes and I thought she was cool.  Simple decisions kindergarteners make – but that small decision lead us to be friends for the rest of our lives since then!!

Janell has a son, Jayden, who is almost 3 years old!  Her choice for the cookie exchange is something that is very appealing not only to young children, but also to adults. Her recipe for Chocolate Marshmallow Brownie Cookies was voted the best of the night!!!!!!!!

Recipe: Chocolate Marshmallow Brownie Cookies
This recipe has two parts: one for the cookies and one for the yummy frosting!
This recipe will also yield about 3 dozen cookies.

Ingredients for the Cookies:

  • 1 milk chocolate cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 bag mini marshmallows

Directions for Cookies:
  • Preheat oven to 350°.
  • Mix your cake mix, eggs, and vegetable oil together.
  • Roll the dough into 1 – 1 1/2 inch balls.
  • Place balls onto the cookie sheet and bake for about 5-6 minutes.
  • Pull the cookie sheet right out of the oven and place about 6 or 7 mini marshmallows on the tops of each of the cookies.  Put the cookie sheet back into the oven for about 2 more minutes with the marshmallows.
  • Let the cookies cool on the sheet for a couple minutes and then transfer to a wire rack to cool completely.
  • Once cooled completely, you can add the frosting!
Ingredients for Cookie Frosting:
  • 1 stick softened butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 teaspoons cocoa
  • 2 to 3 cups powdered sugar
Directions for Frosting:
  • Combine all ingredients in a mixer and then use to frost the tops of your cookies.  YUM!
Me & Janell
Janell shared that her recipe source was through Pinterest, which linked her to: Six Sisters Stuff Blog

xoxo, Food Marriage