Every Year my family visits a neighboring city that sets up a large display of Christmas lights in one of their parks.
It’s a simple and fun tradition for us. Even as my kids get older, they still want to go.
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We like to take cookies and milk to enjoy on the drive.
If you have been following me for a while, you know that I like to share a free printable of the
tags that we use every year on our milk and cookies.
The first year included these free monogrammed blank tags and my favorite recipe for gingersnaps.
It’s called Cookies, Milk, and Christmas Lights.
Another year included these free
This year I stepped away from the monograms and for fun, I created these “Cheers Y’all” tags.
Here is the downloadable link for the tags. You can use the instructions in this video here to print and cut them using your Cricut® machine.
You can also print and cut them using your printer and a pair of scissors.
Here is a yummy recipe for Chocolate Chip Coconut Cookies.
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- ½ cup salted butter, soft (not melty)
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1½ cups finely shredded coconut, sweetened or unsweetened
- 2 cups semi-sweet chocolate chips
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, blend together the butter and both sugars until fluffy and light, 3-4 minutes. Alternatively, add egg and vanilla extract, mixing until blended and smooth.
- On low speed, gently mix in the dry flour mixture just until blended, scraping down the sides as needed. Add coconut and slowly mix just until combined, do not over-mix. Add 1 1/2 c. of the chocolate chips. Blend well.
- Wrap dough airtight in cling wrap and chill for at least 1 hours, or up to several days in fridge.
- When ready to bake, heat oven to 350 F, with rack on lower middle position.
- Line baking sheets with parchment or silicone mat.
- Let chilled dough sit at room temp 5-10 min.
- Form 1 TB rounded dough balls, 2 inches apart on lined baking sheets. Slightly depress dough balls, as they will only spread moderately during baking.
- Bake 8-10 minutes or just until golden; cookies will seem slightly under-baked, but will set upon cooling.
- Pour the remaining chocolate chips into a small glass or ceramic bowl. Heat in the microwave for 30 seconds. Stir. If needed, continue to heat them 30 seconds at a time, stirring in between, until they are fully melted. (Do not over-cook)
- Dip cooled cookies into the melted chocolate covering one half of the cookie. Cool on parchment paper until chocolate is hardened.
Happy DIYing friends!
I’m going to go enjoy some lights…
See you soon!