Dessert recipe collection

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Macadamia white chocolate cookies with raspberry jam stirred into the batter for fruity sweetness. Buttery, chewy, and ready in under 30 minutes.

Microwave macadamia orange fudge with chocolate chips, marshmallows, and Grand Marnier. Rich, buttery fudge studded with crunchy macadamia nuts, ready with no candy thermometer.

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Passover coconut macaroons with shredded coconut, egg whites, potato starch, and almond extract. Naturally flour-free and kosher for Pesach, these chewy-crisp cookies bake golden in 20 minutes.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.

Mango yogurt parfait layered with fresh mango cubes and vanilla lowfat yogurt, topped with mint. A two-ingredient no-cook dessert or breakfast ready in under 5 minutes.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Maple butter frosting made with real maple syrup, butter, powdered sugar, and chopped walnuts or pecans. A rich, caramel-sweet buttercream for spice cakes and autumn baking.

Maple cinnamon compound butter with vanilla and a touch of salt. A no-cook spread for pancakes, waffles, biscuits, and warm toast.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Maple ginger snap cookies rolled in cinnamon sugar with real maple syrup, ground ginger, cloves, and cinnamon. Crispy, spiced, and coated in a sparkly sugar crust.