4,375 kookie recipes

Pillowy coconut macaroons fold toasted shredded coconut into a glossy meringue base, then bake into chewy, golden-edged mounds. Six-ingredient flourless cookies with crisp edges and soft centers.

Make this butter and crispy chocolate wafers to satisfy your sweet tooth and cravings for something sweet and chocolaty. After one bite, you will never go back to the store-bought ones.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Traditional yeasted hamantaschen for Purim, a sweet egg-rich yeast dough folded into the iconic three-cornered hat shape around poppy seed or fruit filling. The Old World version, not cookie dough.

The tops of these chewy cookies are puffy and cracked.Packed full of chocolate flavor and so good.Be sure not to overbake them.

No-bake chocolate bourbon balls with crushed vanilla wafers, toasty pecans, and a generous splash of bourbon. Roll 'em in powdered sugar for holiday gifting or sneaky snacking.

No-bake rum balls with vanilla wafer crumbs, finely chopped pecans, cocoa, and a generous splash of light rum. Rolled in powdered sugar and ready in 15 minutes. The boozy holiday classic.

Try this simple, but scrumptious Italian favorite that's made with crunchy almonds.

Yummy Easy Delicious Dessert for any occasion Great for summer

If you love butterscotch and oatmeal cookies, these are the best.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

These scrumptious snacks are made with whole wheat flour and meat drippings.

Enjoy these delicious bites without feeling guilty.