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JANUARY:

COCOA-MOLASSES DROP COOKIES By Bruce McIntosh, Chef at the Country Club of Asheville

FEBRUARY:

CHOCOLATE DIPPED COCONUT MACAROON COOKIES By John Crawford, Chef at Providence Country Club

From 1985-2015, H. Robert Sharbaugh was a member of the Country Club of Asheville and had served time as a member of the board for a number of years. He was very well-known and admired by club members and staff alike. He meant a great deal to me, especially during my earlier years at the club. One memory of him that stands out to me in particular was the year that this self-proclaimed chocoholic gifted me a very old, yet pristine Hershey’s cookbook from 1934 that had been revised and reprinted in 1971. I think of him fondly every time I open the binding to see his name on the inside cover. Thank you for your service to our country and the many laughs throughout the years. This one is for you Mr. Sharbaugh!

Yield: Approximately 2-3 Dozen Cookies

Ingredients:

1/3 Cup Unsalted Butter, room temperature 1/3 Cup Granulated Sugar 1/3 Cup Molasses 1 Egg 1 cup All-Purpose Flour, sifted 1 TSP Baking Powder 3 TBSP Hershey’s Cocoa Powder or whatever you have on hand 1/2 Cup Chopped Nuts

Directions:

Cream butter and sugar; add molasses and the egg. Sift together all dry ingredients and add to wet ingredients. Fold in the nuts and scoop mixture into 1-inch rounds onto a greased and lined sheet pan. Bake at 375°F for 8 to 10 minutes. This has been one of my favorite cookie recipes for as long as I can remember. As a kid, my grandmother would make these for us when we would come and visit. While all of the others would devour the chocolate chip cookies, I had these all to myself. If you like coconut and chocolate, this recipe is for you! With the toasted outside, creamy inside, and smooth chocolate to tie it all together, it cannot get much better.

Ingredients:

16oz. Sweetened Flaked Coconut 1 cup Sweetened Condensed Milk 1 TSP Vanilla Extract Pinch of Salt 6oz. Semisweet Chocolate Chips 2 Large Egg Whites

Directions:

Start by mixing the coconut, sweetened condensed milk, vanilla and salt thoroughly in a mixing bowl. Next, separate the egg whites from the yolk and beat the egg whites until they form a stiff peak. Gently fold the egg whites into the coconut mixture. Using a small scoop, scoop the mixture onto a parchment-lined sheet pan spacing each about two inches apart. Place the macaroons in a 325°F preheated oven for 25 minutes, rotating as needed to prevent burning. While macaroons are baking in the oven, melt the chocolate in a double boiler or microwave, stirring frequently. When cookies have cooled completely, dip the bottoms in the melted chocolate and place them on a clean sheet of parchment paper. Enjoy!