Wouldn’t it be fun to sweep your loved one up in your arms and transport you both to a Tropical Isle for Valentine’s Day? A place where palm trees, warm breezes and coconuts abound. Long stretches of white sand beaches, the two of you sharing island treats….. you get the picture.
Can’t afford it either, huh? Well that doesn’t mean you need to miss out on the sensation. My contribution to this week’s fabulous line-up of Valentine’s Day inspirations has coconut and butterscotch morsels to tempt your tastebuds.
Chocolate lovers don’t despair! Our Sunday Supper Line Up has plenty of treats waiting for you too!
Thanks Jens from Juanita’s Cocina for hosting this week’s awesome Valentine’s Day Event! Happy Valentine’s Day everyone!
Coconut Sweetheart Cookies
- Ingredients
- 1/2 cup coconut oil
- 1 egg, beaten
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 cup plus 2 Tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1/4 cup shredded sweetened coconut
Instructions:
Preheat oven to 375
In a medium-sized bowl, cream together coconut oil, brown sugar and sugar.
Add egg and vanilla.
In a separate bowl, mix flour, baking soda and salt.
Add dry ingredients into oil mixture. Stir to blend. Cookie dough will be a little stiff.
Mix in coconut and butterscotch chips.
Scoop into small balls and bake on an ungreased cookie sheet at 375 for approximately 10 to 12 minutes.
Cool on pan slightly before moving cookies to wire rack to cool completely.
Store in an airtight container for up to a week.
Check out the great Valentine’s Day Menu ideas from our Sunday Supper Contributors!
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
- ½ cup coconut oil
- 1 egg, beaten
- ½ cup brown sugar
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 cup plus 2 Tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips
- ¼ cup shredded sweetened coconut
- Preheat oven to 375
- In a medium-sized bowl, cream together coconut oil, brown sugar and sugar.
- Add egg and vanilla.
- In a separate bowl, mix flour, baking soda and salt.
- Add dry ingredients into oil mixture. Stir to blend. Cookie dough will be a little stiff.
- Mix in coconut and butterscotch chips.
- Scoop into small balls and bake on an ungreased cookie sheet at 375 for approximately 10 to 12 minutes.
- Cool on pan slightly before moving cookies to wire rack to cool completely.
- Store in an airtight container for up to a week.
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