Recipes Mangia Mondays Home

Sunday, July 15, 2012

mangia mondays 71: chocolate raspberry fingers from melissa's cuisine

howdy, friends!
welcome to
a blog hop i co-host each week with
lisa from shine your light!

this week, i'm so happy to have the
magnificent melissa from melissa's cuisine guest host!


Hi everyone! I'm so thrilled to be posting for Kristin while she's enjoying time with precious baby Charlotte. Isn't she just the sweetest baby?

Last time I had the honor of posting for Kristin, I shared a recipe for cinnamon rolls. Today I'd like to share another sweet treat with you. I received this recipe from a good friend of mine who told me I had to try the "easiest and best cookies ever!" One great thing about this recipe is that it's no-bake. Plus it's so simple to make--it's great for people short on time (like new moms!)

The original recipe for these cookie fingers called for orange juice. I decided to swap it out for pink lemonade and add in some mini chocolate chips. I brought my friend some of my version of her cookies and she loved them. Give these cookies a try, and don't be afraid to make up your own flavor combinations!

Chocolate Raspberry Fingers
Makes 18 Cookies

You will need:
3-1/2 cups vanilla wafer crumbs
3 cups powdered sugar
1-1/2 cups chopped pecans
1 cup mini chocolate chips
6 ounces frozen pink lemonade concentrate, thawed, undiluted (I just used 1/2 of a 12 oz. can)
1/2 cup melted butter
1 cup sweetened coconut, toasted*

1. In a large bowl, stir vanilla wafer crumbs, powered sugar, pecans, and chocolate chips until completely combined.

2. Pour in thawed pink lemonade concentrate and melted butter. Stir until the mixture comes together in a ball.

3. Pull of golf ball sized pieces of the dough and roll them into logs the size of your pinkie finger.

4. Roll the cookies into toasted coconut.

Store cookies in an airtight container in the fridge.

*Toasting the coconut is optional. As you can see, I made some cookies without coconut, some with untoasted coconut, and some with coconut. Each was delicious! To toast the coconut: spread the coconut in an even layer on a baking sheet. Bake at 400 for 5 minutes (or until toasted), stirring after 2 minutes.

don't those sound amazing?
& sooo simple, i think i could even handle making them right now!

make sure you swing by melissa's blog to check out all 
of her other amazing recipes! :D

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!


  1. Thanks so much for hosting! Wonderful cookies!

  2. i linked up an amazing recipe for Kale Salad w/Ricotta and must try. Enjoy

  3. Thanks for hosting! I shared my Peanut Butter Batter Dip-have a great Monday!

    Check out my latest recipe, review and giveaway @

  4. Thanks for hosting! I posted a vegan and grain free Zucchini Pasta with Creamy Avocado Sauce. It is a health take on Alfredo pasta!

  5. The cookies look delicious!! What a yummy combination! Thanks for hosting, again. :)
    Have a great week with you little one, Kristin!

  6. Looks tasty! Melissa is such a passionate food lover/cooker/baker. Love her recipes :):)