Cranberry Meatballs with Creamy Ranch Dip

Last week after a great morning four mile run, I went to a memorial service for someone who showed me incredible kindness years ago. On my way home I decided to stop at IKEA to pick up more of their very inexpensive dish towels as the ones I had seemed to have mysteriously vanished. Some people lose their socks in the washer and dryer, I lose dish towels. If you have ever been to an IKEA you know you can't get out of there without walking at least a mile. Okay, maybe that is a slight exaggeration. Maybe it's at least a 3/4 of a mile As it turned out I think I walked at least a mile before I realized the dish towels were on the first floor, not the second. Which meant that in order to get to the checkout I had to walk what seemed like another two miles. My perception of distance may have been affected by trying to balance an armload of dish towels, placemats, and a couple of breakable items. Shopping there isn't for anyone who doesn't walk, run, or exercise regularly.  However, if you the only things holding you back from exercising is the cold weather or the cost of a gym membership, you could walk through an IKEA for your daily workout! I would say 'free' daily workout, but it's hard to walk out of there without buying something. Even if it's just a 79 cent dishtowel. If anyone from IKEA reads this post, more than likely they will be cringing at the mere suggestion their store also function as a fitness center.

Seeing bags of frozen Swedish meatballs on my way out of IKEA's maze reminded me I needed to make these Cranberry Meatballs with Creamy Ranch Dip. You see, on a girl's getaway trip in early November, I made the crockpot version of the barbecue sauce and grape jelly meatballs. They were just okay, nothing to write home about, and definitely nothing to blog about. (Forgive me now if those meatballs are the ones nearest and dearest to your heart.)

Considering some of us were feeling no pain after a very relaxing afternoon, I am keeping my fingers crossed the only thing not remembered on this trip were those meatballs. These Cranberry Meatballs with Creamy Ranch Dip are a completely different animal. Had I made these for the trip, they would definitely have been remembered. Not because they are seriously delicious, but because not even our day drinking bottles of Prosecco in the hot tub followed by several chasers of Manhattans, Old-Fashioneds (it's a must do Wisconsin thing), Vodka, Irish Mules, and Tequila on the rocks would have had the potential to dull our collective taste buds. What I am trying to say is I would like a do-over and serve these Cranberry Meatballs with Creamy Ranch Dip instead. If only to give me a sense of redemption although I have a sneaking suspicion everyone actually remembered those other meatballs.

You have probably seen several variations of Cranberry Meatballs as they have been around forever. Most recipes call for making them in a crockpot. This one is a stove-top or oven baked version. Most have only two ingredients:; canned cranberry sauce (either jellied or whole berry) and a jar of chili sauce. This one uses the canned whole berry cranberry sauce, the chili sauce, and a little bit of brown sugar. Almost all of the recipes call for the use of frozen cocktail-sized meatballs. This one uses regular sized frozen meatballs. Ones slightly larger than cocktail-sized. More of a two or three bite meatball rather than a one and done bite meatball.

Other than making those subtle changes to the 'original' recipe, what makes these Cranberry Meatballs the hit of your next gathering is serving them with a Creamy Ranch Dip. The combination of the hot sweet-spicy meatball dipped into the cool, creamy, herby ranch dip is a dance party on your palate. Destined to be one of the most memorable little bites you serve to your family and friends!

Cooked on the stovetop or in the oven, it takes less than 45 minutes to make the Cranberry Meatballs. They can be kept warm in a low temperature oven or reheat the over low on the stovetop if not serving immediately. And if by chance you have a meatball or two leftover, they reheat up beautifully in the microwave.

Could you serve these Cranberry Meatballs without the Creamy Ranch Dip? You could. Would I serve them without it? Definitely not. As a added bonus any leftover Creamy Ranch dip would go well with a platter of fresh vegetables or tossed in salad. That is, if don't eat the leftovers out of the bowl with a spoon. 

If your gathering is small I would suggest putting only half of the meatballs in an ovenproof serving dish and keeping the rest of them warm on the stovetop or in the oven. Even though they are good room temperature, they taste even better when they are warm.

This may be one of the easiest appetizers you make all season or for any future gathering. With all of the other demands the holidays have on our time, it's always good to have a really, really, really, great easy, quick to make dish to serve. Not only do these meatballs have a bit of a wow factor to them, they are incredibly satisfying! And like the IKEA dishtowels, these too will magically disappear! If you wanted, you could even make them into little cranberry meatball sandwiches. Place a meatball on a small roll/bun, top with some of the Creamy Ranch Dip and suddenly you have an even heartier appetizer! But no matter how you serve these Cranberry Meatballs, make this version! 

Note: As much as I love IKEA's dish towels as napkins, these homemade Swedish Meatballs are better than anything you can buy frozen. Although their jarred Lingonberry Sauce is really good. 

Recipe
Cranberry Meatballs with Creamy Ranch Dip
Serves 8 to 10

Ingredients
Creamy Ranch Dip
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely chopped parsley
1 1/2 Tablespoons finely chopped dill
1 teaspoon kosher salt
1/2 teaspoon black pepper

Meatballs
2 1/2 pounds frozen meatballs (about 40 larger sized meatballs) Note: Do not thaw the meatballs.
1 can (14 ounces) whole berry cranberry sauce
1 jar (12 ounces) chili sauce
1 Tablespoon light brown sugar

Directions
Creamy Ranch Dip
1. Combine all ingredients in a medium sized bowl. Stir to blend.
2. Cover bowl with plastic wrap and chill in the refrigerator at least 2 hours before serving (or could be made the night before).

Meatballs
1. In a large saucepan, combine the cranberry sauce, chili sauce and brown sugar. Stir to combine. 
2. Cook mixture over medium heat until heated through.
3. Add meatballs. Stir to coat meatballs in the sauce mixture. Put a lid on the pan, reduce the heat to low and cook for 40-45 minutes (stirring every 10-15 minutes). 
4. When meatballs are heated through, they are ready to serve with the Creamy Ranch Dip.

Serving suggestion:; Transfer cooked meatballs to an ovenproof container. Chop up some fresh parsley and sprinkle over the top of the meatballs. Arrange the container of meatballs, a bowl of the Creamy Ranch Dip and some mini-fork toothpicks on a large board or platter. Eat and enjoy!

Notes: (1) Meatballs can also be made in the oven. Preheat oven to 375 degrees (F). On the stove top, combine the cranberry sauce, chili sauce and brown sugar. Stir to combine. Cook mixture over medium heat until heated through. Add meatballs. Cover pan with aluminum foil and place in oven for 25-35 minutes. (2) The Creamy Ranch Dip will be good for a week refrigerated if well covered. Use any leftover dip as a salad dressing or a dip with fresh vegetables. (3) You can find meatballs in the frozen food section of most grocery stores. They usually come in two sizes: regular and cocktail sized. I strongly recommend using the regular sized meatballs, however, depending on the size of your gathering, the recipe can also be made with the smaller cocktail sized meatballs. Be careful not to buy any highly seasoned (i.e., Italian) meatballs for this recipe.

Peppermint Creams

Whether or not it has anything at all to do with the candy cane, confections during the holidays seem to call for ones made with peppermint. As much as I absolutely LOVE the second version of this Peppermint Bark and these Peppermint Chocolate Dipped Oreos, I wanted another peppermint option to go into my soon to be created holiday gift boxes. And Peppermint Creams would make for a great, first-time appearance.

While they take a little more time to make than Peppermint Bark, these Peppermint Creams are hands-down so-o-o much better than store-bought ones! At least a thousand times better. 

Instead of making these Peppermint Creams in a traditional round shape, I decided star-shaped ones would be perfect for the holidays. Not just because I needed to justify my recent purchase of the "I didn't need but had to have" set of star biscuit cutters, but because stars are so festive. Regardless of which shape you decide to make yours into, you will literally and figuratively see stars when you take your first taste of these creamy peppermint center enveloped in a rich semi-sweet chocolate confections. The deliciousness factor of these Peppermint Creams is off the charts!

Instead of topping these Peppermint Creams with some finely chopped candy canes (or peppermints), sprinkles, or flaky sea salt, I drizzled the chocolate dipped creams with a little more chocolate. 

After looking at a half-dozen or so recipes for peppermint creams (or patties), this recipe is an adapted version of ones inspired by two food bloggers I admire. While I kept the core ingredient amounts similar, I decided to go with melted instead of room temperature butter. In addition to using some vanilla and kosher salt (as suggested by one of the bloggers), I added two Tablespoons of sweetened condensed milk to ramp up the creaminess factor of the Peppermint Creams. 

From a technique standpoint, I made two relatively simple changes. First, I sifted the confectionary sugar. No one wants the creaminess factor to be thwarted by little 'balls' of confectionary sugar. Second, I mixed all of the ingredients for the peppermint cream mixture before adding in the confectionary sugar. I wanted to not only ensure they were well blended, I thought it would be a better medium to receive the confectionary sugar. 

The Peppermint Cream mixture resembles a soft play-doh. It rolls out easily between two sheets of parchment paper. Once cut, the peppermint creams are placed parchment paper lined baking sheets, then covered with plastic wrap before chilling in the refrigerator for 30 to 120 minutes. Note: Recommend chilling for at least 60 minutes. 

The chilled Peppermint Creams get dipped in melted chocolate. 

Then drizzled in a little more chocolate. It's the holidays after all. 

Once the chocolate sets, carefully trim the Peppermint Creams from any melted chocolate strands. 

They can be stored at room temperature or in the refrigerator in a tightly sealed container. Place sheets of wax paper or cellophane between the stored layers of Peppermint Creams.

These are heavenly! Not that my opinion should be taken as some kind of undebatable, non-negotiable truth, but I may have consumed more than my fair share of peppermint patties, peppermint creams, and Junior Mints over the course of my lifetime thus far. I have probably eaten your shares as well. Which would make me eligible for peppermint cream expert status.  So when I say these homemade Peppermint Creams put any store bought version to shame, my over-experienced peppermint cream loving palate stands firmly behind this claim.

Recipe
Peppermint Creams (original inspiration for the Peppermint Creams came from Amanda Fredrickson's Homemade Peppermint Patties recipe)
Makes 68-70 one inch round or star shaped mints 

Ingredients
5 cups (550 g) confectionary sugar, sifted 
3 Tablespoons corn syrup
3 Tablespoons (45 g) unsalted butter, melted and cooled
2 Tablespoons sweetened condensed milk
2 teaspoons peppermint extract
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 Tablespoons water
16-18 ounces semi-sweet or milk chocolate

Optional: Flaky sea salt, chopped peppermints or peppermint candy canes, and/or chocolate sprinkles

Directions
1. Line two large baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment add in the corn syrup, melted butter, sweetened condensed milk, peppermint extract, vanilla, water, and salt. Mix to blend for 3-5 seconds.
3. Add in sifted confectionary sugar. Beat on low speed and gradually increase to medium speed. Mix until it comes together in a play-doh like texture ball. Note: If mixture is too stiff, add a little more water, one teaspoon at a time. Be careful not to add too much liquid.
4. Transfer dough to a large piece of parchment paper. Knead briefly.
5. Place another piece of parchment paper over the top of the dough and roll out to 1/4" thickness. 
6. Using a 1", 1.5" or 2" metal cookie cutter, cut out stars or rounds. Remove cut out shapes with an offset of small spatula. Place on prepared baking sheets. Note: Keep rolling out the scrapes of the peppermint cream dough until you have used as much of it as possible.
7. When one sheet is full, cover tightly with plastic wrap and place in the refrigerator. Chill peppermint creams for at least 30 minutes or up to two hours. Note: Recommend chilling them for at least an hour.
8. Melt chocolate in a glass bowl using either the double boiler or microwave method.
9. Using a fork, carefully dip the peppermint creams in the melted chocolate one at a time. Place dipped peppermint creams on a large board or baking pan lined with parchment paper.
10. Allow the chocolate to set up on the dipped peppermint creams (approximately 45-60 minutes). 
11. Trim away any chocolate strands if you drizzled chocolate over the top of the Peppermint Creams.
12. Serve immediately or store in an airtight container. (Note: Peppermint Creams can be stored at room temperature for up to 2 weeks or in the refrigerator for up to a month)

Notes: (1) Rather than using the traditional round cookie cutter, I used this metal star cookie cutter. (2) Recommend not rolling out your dough less than or more than 1/4" thick. If too thin, will be a tad difficulty removing from cookie cutter (although it may not be an issue with a round one). If too thick, the ratio of peppermint cream to chocolate won't be balanced. (3) I finished these Peppermint Creams with a chocolate drizzle. You can finish them with crushed peppermints (or candy canes), sprinkles, or sea salt. If finishing with any of those options, sprinkle on before the chocolate sets up. (4) Your yield will depend on the size cookie or biscuit cutter used. (5) Use a good quality Peppermint Extract. I like this one made by Nielsen-Massey.

Grazing cows on a farm somewhere in southern Kentucky. (November 2018)

Classic Grilled Cheese Sandwich

f

"Food, like a loving touch or glimpse of divine power, has that ability to comfort." (Norman Kolpas) The first of week of December is already here and I have yet to put together my list of must make holiday cookies and confections. The refrigerator is well-stocked with butter and cabinets are filled with plenty of flour, sugars, spices, and a fair amount of chocolate. Although does one ever really have enough chocolate in their cupboards? Yet, I still can't decide what it is I want make this year. It's not for lack of options. In fact, maybe there are too many and I can't seem to narrow them down to a half dozen or so. Or maybe my indeciveness has a little something to do with the lack of or rather delayed onset of the holiday spirit running through my veins this year. Whatever the case, I need to come up with a baking plan pretty soon or risk standing in long lines at the post office with everyone else who procrastinated getting their packages ready for shipping. Sending out holiday cookies after the holiday seems a bit anti-climatic. Although I have a few friends who more than likely wouldn't really care when the cookies arrived, just as long as they arrived. These are the friends who are good for my baking ego and whose simple words of appreciation never fail to fill my heart.

There are many things, other than chocolate, a warm cookie just out of the oven, or finding something from Lululemon on sale, responsible for bringing comfort to my heart and spirit. Sometimes a peanut butter and jelly sandwich or a grilled cheese sandwich, especially ones made by someone else, is all it takes to make me happy for the day. And if you have ever had a really, really good Grilled Cheese Sandwich, you know there's more than just love that goes into making it. 

If you do a search for Grilled Cheese Sandwiches you will find hundreds, if not thousands of recipes for them. Some use butter, some use mayonnaise, some use a combination of both. There are a number of recommended cheese options ranging from the simple to the exotic found in these recipes. And then there are some suggesting there should be more than just melted cheese sitting between the two pieces of bread. For any of you thinking, 'seriously, a recipe for a grilled cheese sandwich?', stay with me here as it wasn't until recently that I discovered how to make a really, really good one. 

Call me old-school, but I like my Grilled Cheese Sandwich made with thick slices of American Cheese and unsalted butter on a hearty white bread with a finish of flaky sea salt. That's it, just four ingredients.

However, just as important as the (good) ingredients, is the technique for making them. A week ago I had posted a photo of my grilled sandwich on social media and one of my friends said hers never looked like mine. While I can't be one hundred percent certain, I would venture to guess we aren't making them the same way. 

For those of you know me, I frequently sing the praises of a good cast iron pan. I have been known to even goad a few of my friends into buying one (or two). If you love skillet cookies, Dutch Babies, cornbread, frittatas, and/or grilled cheese sandwiches, a cast iron skillet will be one of your best ever secret weapons. 

In addition to using a hearty, dense white bread, what gives this grilled cheese sandwich it's 'wow' factor is grilling both sides of the bread. Yes, grilling the inside and outside of the bread makes a HUGE difference to flavor, taste, and texture!

After you have divided two tablespoons of butter into three pieces, you add one to a medium sized skillet heated over medium heat. Once the butter is melted, both slices of bread are added to the pan and grilled just until lightly golden. The pieces are then removed from the pan and placed grilled side up on a cutting board. Another piece of the butter is added to the pan and the cheese is added to the top of one grilled side up pieces of bread. Once the butter has melted the sandwich is topped with the other slice of bread (grilled side facing the cheese) and returned to the pan. The sandwich cooks until the bottom is lightly golden. Pressing down lightly with a spatula helps to melt the cheese. When one side of the sandwich is lightly golden, it's removed again and the last piece of butter is returned to the pan. When melted, the ungrilled side of the sandwich is placed in the pan and grilled until lightly golden brown. Hint: In addition to lightly pressing down with a spatula, covering the pan with a lid helps to further melt the cheese (especially if you are using thick slices of cheese).

As soon as your grilled cheese sandwich is done (total cooking time approximately 4 minutes), cut it half, in quarters, or in sticks. Sprinkle on a little flaky sea salt, and walla!, your soul satisfying grilled cheese sandwich is ready to devour! I promise, once you make your grilled cheese sandwich using this technique, you will never ever go back to the way you were making them before. 

Dipping your sandwich in tomato soup is optional, but a really delicious comfort food eating option! Don't say I said this, but there are some really good canned tomato soups out there. 

However it is you bring comfort to others during the holidays or throughout the year, be the someone who shows thankfulness when it is extended to you. Never underestimate the power of a timely, kind word or an expression of gratitude. Seriously, it's one of the simplest, most powerful gifts we can give to others. 

Recipe
Classic Grilled Cheese Sandwich

Ingredients
2 slices of a hearty, dense white bread
3-4 thick slices of American Cheese (approximately 4 ounces)
3 Tablespoons of unsalted butter, divided into thirds
Flaky sea salt for finishing

Directions
1. Heat a medium sized cast iron skillet over medium heat. Melt one piece of the butter in the pan.
2. Place both slices of the bread in the pan of melted butter. Cook until the bottom of each slice is lightly browned. Remove from pan. Add another piece of the butter.
3. Place slices of bread, grilled side up on a cutting board. Layer on the slices of cheese on one piece of the bread. Close the sandwich, grilled sides facing inward, and return the sandwich to the pan of melted butter.
4. Grill sandwich until lightly browned on the bottom, pressing down lightly with a spatula. When lightly browned, temporarily remove from the pan (placing back on the cutting board).
5. Add in the last piece of butter. When melted, return the grilled cheese sandwich back to the pan (ungrilled side down). Grill until the bottom is lightly golden, pressing down lightly with a spatula and/or placing a cover over the pan.
6. Removed grilled cheese sandwich from the pan, cut in half, quarters, or sticks. Sprinkle lightly with flaky sea salt. Note: Total cooking time is approximately 4 minutes.
7. Serve immediately with tomato soup, sliced pickles and/or chips.

Notes: (1) Instead of American Cheese use Cheddar Cheese, a combination of Cheddar and Fontina Cheese. If using either of these cheese options, recommend grating them rather than using slices. (2) I used Pepperidge Farm Farmhouse Hearty White bread to make this Classic Grilled Cheese Sandwich. If you can't find it, look for another hearty, dense white bread.

Cathedral Church of the Advent, Birmingham, Alabama (November 2018)

Toasted Coconut Spritz Cookies

It's almost hard to believe Thanksgiving was just last week. After spending several days in Alabama for the holiday with family, we returned home to a November snow storm. One with some significant snowfall. Winter technically doesn't arrive for almost four weeks, although it seems winter has decided to come earlier than usual this year. Way too early, that is. No, I am not going to go on a rant about climate change as most of us have become all to aware of the scientific data explaining the seriousness of the effects and extremes related to global warming. Regardless of where one stands on the issue, all I know is a foodblog isn't necessarily the best space to engage in a debate on such a critical, yet highly political issue. Although I would be remiss if I didn't share an article or two with you as this foodblog should always be a learning space. And not just always about food.

Speaking of change, our Thanksgiving traditions have shifted considerably in the last six years. We have had only two Thanksgiving dinners 'at home' while four were spent away. Colorado, Kentucky, Rhode Island, and this year, Alabama have been the places where my favorite holiday has been celebrated. Who knows where we will be for next year's Thanksgiving, but chances are likely it won't be around my dining room table. If you would have asked me a year ago if I would ever order a Thanksgiving dinner from a grocery store, I would have told you 'probably not'. What I wouldn't have said is that I couldn't imagine a take out dinner being as good as or better than one homemade with favorite recipes. As it turns out, we not only ordered our Thanksgiving dinner from a grocery store (Whole Foods), it was surprisingly really pretty good. Considering I am pretty food fussy and a bit of a holiday traditionalist, some who know me well are likely thinking 'Who are you?' right about now. Apparently someone who can still be a little unpredictable.

If you ask me if I thought a store bought cookie could taste better than a homemade one, I would say 'it depends on the recipe for the homemade one'. In other words, cookies made from great recipes and with great ingredients are almost always better than their store-bought versions. These Toasted Coconut Spritz Cookies would be a perfect example of why homemade is hands-down so much better than any similar cookie found in grocery or gourmet stores. Seriously, these cookies are insanely, mouthwatering delicious. And oh, by the way, they fall into both the swoonworthy and addictive categories. They are the kind of cookies your recipients will want to hoard for themselves. One of those exception to the holiday sharing spirit rules kind of confections.

In the spirit of full disclosure, I made these cookies twice. The first time I used a larger than called for pastry tip, wasn't exactly steady with my piping skills, and didn't chill them for as long as recommended. Which meant, the first time, their prettiness didn't match up to their wow-factor deliciousness. However, if I had you taste the first and second batches blindfolded, you wouldn't have been able to tell the difference in flavor or texture between them. So I took what I liked about the first batch and applied it to the second batch. But more on that later.

If you are looking to add a new cookie to your Christmas gift boxes and platters this year, put these Toasted Coconut Spritz Cookies at the top of your list! These are beyond heavenly! And if by chance you are participating in a cookie exchange, these are the cookies you want to bring to the party.

The depth of coconut flavor in these cookies comes in part from toasting the flakes of sweetened coconut, but also from using some (one cup) of the toasted coconut to create a coconut-flour meal. The result is a crisp, shortbread like cookie. To ensure your coconut toasts evenly, use a large enough baking sheet to spread the coconut out and stir a couple of times during the baking process. The other ingredient contributing to the cookie's flavor is cream of coconut. Not to be confused with coconut milk or coconut cream, cream of coconut is thick and rich. When you open the can, make certain to stir it well before measuring it out, as there is some settling of the cream of coconut in the can. I used the one made by Goya, but you could also use the one made by Coco Lopez.

There will be one point when you are making the cookie dough where you might wonder if you had messed up. When the cream of coconut and vanilla is first added to the butter/confectionary sugar mixture, it will initially look a little like cottage cheese. After scraping the bowl and mixing it for an additional 20-30 seconds, it will look a little more homogenous. However, once the toasted coconut/flour mixture is added in, the dough comes together perfectly. You want your dough to have a slightly shaggy look. So be careful not to over mix.

Instead of piping these cookies out into straight 3" to 3 1/2" logs, I liked them better piped into an S-shape. To help keep my cookies a similar size, I usually cut a straw into my desired length. This gives me a good visual each time I pipe out the cookie.

I dipped these cookies in melted dark chocolate and then topped with the remaining half-cup of reserved toasted coconut.

As much as I love chocolate, I loved these cookies equally well without the additional chocolate and toasted coconut adornment.

If you ask any of your family or friends if they like coconut cookies and they immediately answer 'no, not really', they need to taste these Toasted Coconut Spritz Cookies. These are the most mind-blowing, mind-changing coconut cookies ever made! You absolutely have to make them! More importantly, you have to convince the coconut nay-sayers to try them. Because seriously, there isn't a better Toasted Coconut Spritz Cookie than this one. 

Recipe
Toasted Coconut Spritz Cookies (inspired by Mindy Segal's Toasted Coconut Spritz cookies shared in her cookbook "Cookie Love")
Makes 27-28 3"-3 1/2" S-shaped cookies

Ingredients
1 1/2 cups (5 1/4 ounces, 150 g) shredded sweetened coconut, divided
2 1/4 cups (10 1/4 ounces, 292 g) unbleached, all-purpose flour
1 1/2 teaspoons kosher salt
1 cup (8 ounces) unsalted butter, room temperature
3/4 cup (3 ounces, 85 g) confectionary sugar
1/2 cup plus 2 Tablespoons cream of coconut
2 teaspoons vanilla

8  - 9 ounces dark, milk or white chocolate, melted (Note: I used dark chocolate.)

Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Set aside.
2. Scatter the coconut evenly across a half sheet pan. Place in oven. Stir several times until the coconut is an even light brown. Approximately 10-14 minutes. Cool completely.
3. In the bowl of large food processor, pulse one cup of the toasted coconut with 1/2 cup of the flour until a coconut meal forms. Note: Reserve remaining 1/2 cup of the toasted coconut for finishing the cookies.
4. Pulse in remaining 1 3/4 cups of the flour and kosher salt. 
5. Line two baking sheets with parchment paper and set aside. Fit a pastry bag with Ateco star baking tip #826.
6. In the bowl of a standing mixer fitted with a paddle attachment, mix the butter on medium speed for 10 seconds. Add the confectionary sugar and beat until the mixture is light and fluffy, resembling a frosting (approximately 3-4 minutes). Scrape down the sides of the bowl.
7. In a liquid measuring cup, combine the cream of coconut and vanilla. Whisk to blend.
8. On medium speed add the coconut/vanilla mixture and mix until the batter resembles cottage cheese (approximately 10-15 seconds). Scrape the sides and bottom of the mixing bowl. Mix on medium speed for 20-30 seconds to make the batter nearly homogenous.
9. With mixer on low, gradually add in the toasted coconut/flour mixture. Mix until dough comes together but still looks a little shaggy (approximately 30 seconds). Do not over mix. Scrape down the sides and bottom of the bowl. Note: If the dough seems to thick to pipe, add more of the cream of coconut, one tablespoon at a time. 
10. Fill the pastry bag  halfway with the batter. Pipe 3 to 3 1/2 inch S-shapes on the prepared pans. Allow at least 1 1/2 inches of space between each cookie. Chill for 15-30 minutes.
11. Bake cookies one pan at a time for 15-18 minutes, rotating the pan midway through the baking process, until they are lightly golden in color. Let the cookies cool completely on the baking tray.
12. Line a large tray or baking sheet with parchment paper.
13. Dip the ends or sides of the cookies in the melted chocolate. Lightly sprinkle the remaining 1/2 cup of toasted coconut on the cookies before the chocolate sets. Allow cookies to set completely before serving and/or storing in a tightly sealed container.

Notes: (1) Instead of making S-shaped cookies, you can make 3" to 3 1/2" spritz finger cookies. Your yield on the cookies will almost double. Baking time may need to be adjusted. (2) While one baking sheet is in the oven, place the other in the refrigerator to allow the cookies to chill. (3) If you like dunking your cookies in milk or coffee, skip dipping them in the chocolate. (4) When toasting the coconut, place the coconut directly on the pan. If you place it on parchment paper, it will take slightly longer to toast.

Roses blooming in downtown Birmingham, Alabama (November 2018)