Dessert recipes

Buttery coconut shortbread pressed into tart pans and baked golden. Made with unsweetened coconut, chilled butter, and vanilla for a crisp, sandy cookie with tropical flavor.

Light, airy coconut meringue cookies topped with candied cherry halves. Made with egg whites, sugar, and shredded coconut, these gluten-free bites are crisp on the outside and chewy in the center.

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.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

Chocolate mint cookie sandwiches stack slice-and-bake chocolate rounds around a cool mint buttercream, then dip half in semisweet chocolate glaze.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

Pecan-lemon shortbread hearts: buttery food-processor shortbread brightened with fresh lemon zest and toasted pecans, cut into hearts for Valentine's, weddings, or any tea tray that needs charm.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Classic vanilla meringue kisses filled with silky chocolate ganache: crisp shells piped from star-tipped pastry bags, slow-baked low, then thumbed open and spooned full of melted bittersweet cream.

Chocolate peppermint pinwheel cookies swirl cocoa-rich chocolate dough with crushed peppermint candy dough into a spiral slice-and-bake Christmas cookie. A holiday tin classic with bracing mint and deep chocolate.