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Ingredients

• ✓ toasted coconut cookie
• coconut
• caramel cookie
• cream cheese
• white sugar
• coconut extract
• vanilla extract
• amaretto liqueur
• almond extract
• egg
• sour cream
• salt
• whipped cream

Instructions

1. 1 Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat.
2. 2 Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup.
3. 3 Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top.
4. 4 Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours.
5. 5 Top each cheesecake with whipped cream and toasted coconut.

By Abby St Claire

Ingredients

• ✓ toasted coconut cookie
• baking powder
• salt
• cocoa powder
• all-purpose flour
• egg
• vanilla extract
• brown sugar
• dark chocolate
• butter
• caramel cookie
• butter
• baking soda
• brown sugar
• all-purpose flour
• rolled oat
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
2. 2 Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
3. 3 Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
4. 4 Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
5. 5 Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
6. 6 Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
7. 7 Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

By CHICAGOCOOKS22