These citrus ricotta cookies are incredibly soft, tender, and perfectly chewy with a bright burst of fresh citrus and coconut flavour. Creamy ricotta keeps the cookies moist and pillowy, while the citrus adds a refreshing zing that balances the sweetness. Light, fluffy, and melt-in-your-mouth delicious, they’re the perfect treat for any season but especially at Easter when spring is about light and fresh.

This is a decadent soft banana cookie bursting with coconut, crunchy pecans, and yummy chocolate chips. Sweet, nutty, and impossible to eat just one. Today Ariana my granddaughter helped me make these. She loves to help nonna in the kitchen. Great recipe to get kids involved.

Scorri a basso per l’italiano Serves: 12 Because Gianni can’t have chocolate and our traditional Italian tiramisu, I’m coming up with different options. I’ve been on a coconut kick lately and decided to try to make a tiramisu incorporating this ingredient and of course we can’t have raw eggs therefore there are none in this recipe. I can’t find roasted coconut flakes; therefore, our first step is to make some. I used 2/3 rd of the coconut to make a lighter roasted coc

Scorri a basso per l'Italiano Makes: 45 - 70 cookies depending on size you make them Lemon, pistachios and coconut make this cookie delicious and very soft. I promise once you start eating them, you can’t stop. They make a great addition to any cookie platter. Ingredients 225 gr butter 300 gr sugar 1 egg 1 tsp vanilla Zest from 2 lemons Juice from 1 lemon 1 tsp baking soda 1 tsp baking powder ½ teaspoon salt 440 gr flour 80 gr shredded coconut 50 gr finely chopped pis

Scorri a basso per l’italiano Makes: 24 cookies BEST BANANA COOKIES EVER ! I had ripe bananas and wanted to make cookies instead of...