SMS - Coconut Pecan Frosting on Carrot Cake Cookies with Cream Cheese Drizzle (Gutsy Cooks posted earlier this morning)


Sweet Melissa Sundays is being hosted this morning by one of my favorite food blogging friends: Eliana of a Chica Bakes! Here blog site is almost as adorable as she is. I love her warm and genuine personality portrayed and written in such a positive light everytime I visit her blog. She is ALWAYS so supportive. I couldn't wait to make the Coconut Pecan Frosting with her this week. Not a big surprise about the choice since I KNOW Eliana LOVES, loves, loves coconut =). Hugs Eliana, you rock!

The coconut pecan frosting turned out so thick and finger licking delicious! Okay, you may not see coconut in this picture of delicious frosting . . . Eliana, I love you but girl, my coconut loving taste bud must be missing.

When I was a little girl, a treat was Mom and Dad bringing us home a coconut and letting us open the top holes to drain the coconut water out then crack it open and spend at least an hour prying the snow white coconut flesh out, then peeling the brown skin off the back of the coconut meat. I have no idea what happened along the way. Maybe I only like coconut fresh out of the shell?

I was going to bake carrot cake whoopie pies but instead I baked Carrot Cake Cookies, filled them with Melissa's Pecan frosting and drizzled with cream cheese and honey over the top. We carefully brought out Grandma's fine China and served the cookies with tea.
Grandma's fine china is a treat because Grandpa brought the dish set back from Japan as a wedding present to his new wife. After my grandpa pasted away, Grandma split the set up among 2 of us girls. I have her teapot, creamer and saucer set. A treasure to be loved!

The Carrot Cake Whoopie Cookie recipe came from the old Gourmet website (a moment of sadness, RIP).
1 1/8 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (2 1/2 ounces)
For cookie top drizzle or filling
4 ounces cream cheese
1/8 cup honey

(I have been bitten by the fresh nurmeg Bug! Whenever a recipe calls for nutmeg, I get so excited to be able to whip out my fresh nutmeg and grate away, watching the little flakes float over my dry ingredients.)

Directions:
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots and raisins at low speed, then add flour mixture and beat until just combined.

Chill dough in freezer for 15 minutes.

Drop 1 tablespoon batter per cookie 2 inches apart on silipat mats and bake on baking sheets, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

Check out the recipe for the frosting on Eliana's website by clicking here OR buy Melissa's cookbook; haven't we convinced you yet?

Comments

Lisa said…
Yum, great idea to pair the frosting with carrot cake cookies. The flavor of the finished cookies must be awesome.
Vicki said…
Oh, those cookies look good! Every Christmas my grandmother used to put a carrot cookie on her holiday cookie tray. I haven't seen any since. Will earmark this recipe.
Candy said…
Great idea! Everything looks delicious!
Flourchild said…
Your Grandmas china is beautiful! What a nice Grandpa to give it to you two girls!!
I love the cookies. I love filled cookies!! I just love cookies!:)0))
Great idea and I agree with you about the things you said regarding Elina ..she is very supportive and very sweet!!
Julie said…
Those look so good! Eventhough I am not a coconut person, I'd like to give those a try!
Kayte said…
Oh, my those look fun and delicious...a party all to themselves. Yes, Please!!
Future Grown-Up said…
This is culinary genius...love it! Want one of the cookies seriously right about now.
Anonymous said…
Love love love the cookie sandwich idea! They look super yummy! =)
What a wonderful looking cookie!!! (I get nervous every time I get my micro-plane out to grate nutmeg. I have never got a finger but I always think I will.)
Hi Shandy! I love that you left the coconut out too. I like the flavor of coconut but not the texture. I absolutely loved this recipe and was soooo pleasantly surprised at how delicious it was! Your carrot cookies look and sound amazing. A wonderful compliment to this ooey gooey yummy topping. Your grandmother's china is gorgeous. What a perfect way to use it! Let me know how you liked the topping with graham crackers!
Unknown said…
Hi Shandy! What a creative post - you always do such fun things with the recipe every week! Your cookies sound delicious :) Love the china from your grandmother too - that's such a special gift.

Oh, and isn't fresh nutmeg the best? I absolutely adore it since I started using it about a year ago.
Just me said…
Oooh! Great idea. I am seeing so many great ideas from everyone's post that I will have to make this frosting again and get it right!
Nina said…
Oh yum. Whoppie pies!
Tessa said…
Carrot cake cookies + gooey frosting + tea + beautiful china = great idea. These cookies look delectable!
Eliana said…
Awwww - you are the sweetest ever!!! Thanks so much for baking along with me. And I love that you sandwiched this frosting between carrot cake cookies. I just closed my eyes to imagine how they would taste and it brought a big smile to my face.

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