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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Cooking Club: Cookies, Treats, and other Christmas specialties!
December 6th, 2011

Food Storage Cooking Club: Cookies, Treats, and other Christmas specialties!

Well, here I am preparing for my cookie swap tomorrow.  I’m demoing how to make meringues using powdered egg whites (yes, totally possible and so low calorie for all of you brave enough to diet through the holidays!)  So, of course, you can also expect a video on that next week.  But to get the food storage cooking club off to a great start this month, I thought I’d expand your horizons to some different cookies besides chocolate chip and Rice Krispy treats but that are just as easy to make and VERY IMPRESSIVE looking!

I don’t know if any of you have tried store bought macaroons….but…..blech!  I don’t know why it surprised me that they would actually taste leaps and bounds better than anything I had from the store…but they are SO MUCH BETTER!  I couldn’t believe how easy they were to make, how few ingredients it actually called for, and how mine were the only macaroons on the table tonight at the activity I brought them to.  (Plus, I’m pretty sure no one knew I snuck in food storage…but that is our secret!)



  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
  4. Melt chocolate and drizzle over top and top with Christmas sprinkles
amazing reviews click here


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  • blurose_in_ok

    December 6, 2011 at 9:51 pm

    I wonder how these would taste with our fresh milled wheat.

  • Del

    December 9, 2011 at 7:23 am

    Hi Crystal,
    I have been making your Mom’s Peanut-butter Cookies this morning, and decided I would try using Agave Nectar instead of sugar. (because a friend of mine is diabetic)They say that when using Agave Nectar, that you should decrease your liquid by a 1/4 cup. So can I just leave out the liquid when I use powderd eggs? Did you know that your Mom’s PB cookie is a good recipe for diabetic people because it has no flour and lots of protein?
    Anyway thanks for the new recipe to try. The Macaroons look so pretty and light. Too bad you put chocolate on them, just kidding I like the way it adds color.

  • Emmaruthven31

    December 9, 2011 at 11:04 am

    Hi Crystal

    I am looking forward to trying these out tomorrow. I want to thank you for all you do and for sharing. You are helping me help my family. I am learning so much in the process and am loving baking for my hubby and 4 kiddies. I am giving the gift of Food Storage this Christmas to family.

    Merry CHRISTmas.

    Emma posting from the UK.

    PS Cant wait to visit my sis in USA this coming year. Gonna grab some stuff we cant get hear like powdered egg.

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