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Drop dough by teaspoonfuls, 1 inch apart, onto prepared cookie sheets.

Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 60 COOKIES.

COCONUT CASHEW COOKIES

Cashews are as tropical as coconut, originating in South America but also widely cultivated in many tropical countries. The two flavors pair deliciously in these easy drops that require no cooking at all.

1 cup cashew butter or creamy peanut butter

1 cup powdered sugar

½ cup milk

1 teaspoon vanilla extract

2 cups uncooked oats (quick or old-fashioned)

1 cup coarsely chopped, lightly salted roasted cashews

1 cup sweetened flake coconut

Line cookie sheets with wax paper.

Combine the cashew butter, powdered sugar, milk, and vanilla in a large bowl with a wooden spoon until well blended. Stir in the oats, cashews, and coconut until mixture is well blended.

Drop by kitchen teaspoonfuls onto prepared wax-paper-lined sheets. Store tightly covered in a cool, dry place.

MAKES ABOUT 42 COOKIES.

COCONUT MACAROONIES

I don’t know whether “nature” or “nurture” best explains why my mother and I share the same dessert preferences. Whatever the reason, our mutual confection affections sure make our time together all the sweeter. We both love macaroons, whether they are crispy or chewy. This simple version is both—crispy at the edges, chewy toward the center. Find coconut extract where you find vanilla extract in the baking section of the supermarket. It really adds “oomph” to the flavor of these cookies.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 (3-ounce) package cream cheese, softened

1½ teaspoons coconut extract (or vanilla extract)

1 (7-ounce) package shredded coconut

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cream cheese and extract. Mix well with an electric mixer on medium speed until well combined. Add the coconut; mix well with a wooden spoon.

Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Quickly transfer cookies to wire racks and cool completely.

MAKES 32 COOKIES.

COFFEE AND CREAM WHITE CHOCOLATE CHUNKERS

Coffee-enriched and loaded with white chocolate chips, these luxurious cookies are reminiscent of a perfectly rendered cup of cappuccino. For a bit of crunch, try adding a handful of chopped almonds or hazelnuts.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 (3-ounce) package cream cheese, cut into bits

1 teaspoon vanilla extract

2 ½ teaspoons instant espresso (or coffee) powder

1 (6-ounce) white chocolate baking bar, coarsely chopped (or 1 cup white chocolate chips)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; add the cream cheese to bowl and let stand for 10–15 minutes to soften.

Combine the vanilla and espresso powder in a small cup. Add the vanilla mixture and white chocolate to the cookie dough and cream cheese bowl; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks.

MAKES 26 COOKIES.

COFFEE TOFFEE COOKIES

This is a rich, comforting cookie, reminiscent of favorite flavored espresso drinks from the local coffee shop. Tuck one of these in your lunch bag or briefcase for a late-afternoon pick-me-up.

2 cups packed dark brown sugar

¾ cup (1½ sticks) butter

1 (5-ounce) can (2/3 cup) evaporated milk

1 (4-serving-size) package instant butterscotch pudding mix

2 ¼ teaspoons instant coffee or espresso powder

2 ½ cups quick-cooking oats, uncooked

Line cookie sheets