7 Layer Magic Cookie Bars

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 cup (6 oz.) milk chocolate chips

1 cup (6 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

1 cup flaked coconut

1 cup chopped walnuts

Directions

1. Preheat oven to 350°F (325°F if using a glass pan).

2. ln a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13-x-9-inch baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Cowboy Cookies

A western twist on chocolate chip cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 ½ cups butter
1 ½ cups sugar
1 ½ cups brown sugar
1 Tablespoon vanilla
3 eggs
3 cups chocolate chips
3 cups oats
2 cups flaked coconut
2 cups chopped pecans (optional)

Directions

In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir just until combine. Add chocolate chips, oats, coconut, and pecans. Drop dough onto greased cookie sheet using a very large cookie scoop, place 2-3 inches apart. Bake at 350 degrees for 11-12 minutes. Makes about 4 dozen large cookies.

* I made smaller cookies and probably got a couple more dozen :)
* I didn't put the pecans in mine
* I added about 1/2 cup extra flour becuase my first batch came out a bit flat

These were yummy!

Coconut Macaroons

INGREDIENTS:

1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract	1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut                           (unsweetened) milk chocolate chips, melted (optional)

DIRECTIONS:

1.	Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
2.	In large bowl, whip the egg white till it formed soft peaks. Add the almond extract to the condensed milk and mix it together, then add it to egg and whip it more. Add vanilla extract. Add coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.	Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.