Cookies, Brownies, Cakes January 26, 2009 Food Andre Baranowski SHARE Sixteen moist and delicious cookie, brownie and cake recipes from SAVEUR magazine. Chocolate Coconut Balls This great recipe from Philadelphia’s Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa. Get the recipe for Chocolate Coconut Balls » Shortbread Cookies Kamut, a strain of wheat that is one of a growing number of alternative grains, makes these cookies extra tender and crumbly. Baker Chad Robertson of Tartine notes to be sure to score the cookies as soon as they come out of the oven; they will be too fragile to cut once cooled. Get the recipe for Shortbread Cookies » Pecan Squares Nick’s Supernatural Brownies Fudgy brownies make an ideal base for a decadent ice cream sundae. Krystal’s Espresso Brownies Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone’s iced brownies a concentrated flavor and a zingy, caffeinated boost. See the recipe for Krystal’s Espresso Brownies Katharine Hepburn’s Brownies A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies’ Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor. Get the recipe for Katharine Hepburn’s Brownies » Coconut “Macaroonies” With their powerful coconut flavor, chewy texture, and crisp edges, these gluten- and dairy-free all-coconut bar cookies (made with coconut extract, oil, and flour) are the ultimate macaron. Get the recipe for Coconut “Macaroonies” » Boston Cream Pie Two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Boston Cream Pie Meyer Lemon Sandwich Cookies Meyer Lemon Sandwich Cookies Caramel Cake The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi. Yellow Cake with Fudge Icing The key to making this cake’s rich icing is to stir it vigorously once it has cooled to the proper temperature. Lady Baltimore Cake This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties. Goan Coconut Cake (Baath) A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. Get the recipe for Goan Coconut Cake (Baath) » Red Velvet Cake Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness. Very Moist Chocolate Layer Cake Adapted from Robbin Gourley’s Cakewalk (Doubleday, 1994), this time-tested recipe for moist chocolate layer cake has a velvety crumb and rich chocolate icing—the perfect birthday treat for your favorite chocolate-lover. Get the recipe for Very Moist Chocolate Layer Cake » Classic Smith Island Cake Classic Smith Island Cake MORE TO READ RELATED Turns Out, Maraschino Cherries Are the Real-Deal Forbidden Fruit As this new book reveals, the syrupy sweet cocktail garnish has a deadly delicious side. READ NOW RELATED 23 Celebratory Father’s Day Recipes That Show Dad Your Love Grilled classics with some next-gen twists thrown in. RELATED Four Ways to Cook the Perfect Burger, From Cast Iron to—Trust Us—Steamed Test kitchen-approved methods for the best patties.