12 Delicious Coconut Raisin Cookies Recipes

Perfect for any occasion, these 12 delicious coconut raisin cookies recipes are about to become your new go-to treats! Whether you’re craving something sweet to pair with your afternoon coffee or looking for a crowd-pleaser to share at your next gathering, we’ve got you covered. Dive into our roundup of easy-to-follow recipes that promise to deliver mouthwatering flavors and irresistible textures. Let’s get baking!

Chewy Coconut Raisin Cookies

Yum, who’s ready to turn their kitchen into a tropical paradise with these Chewy Coconut Raisin Cookies? These little bites of joy are like a vacation in every bite, minus the sunscreen taste, promise.

Ingredients

• 1 cup of butter, softened (because nobody likes a hard butter situation)
• 1 cup of brown sugar, packed like a suitcase ready for flavor town
• 1/2 cup of white sugar, for that sweet, sweet balance
• 2 eggs, because every cookie needs its squad
• 1 tsp of vanilla extract, a splash of liquid happiness
• 2 1/4 cups of all-purpose flour, the foundation of our cookie empire
• 1 tsp of baking soda, the secret agent of rise
• 1/2 tsp of salt, to keep things interesting
• 1 cup of shredded coconut, for that tropical vibe
• 1 cup of raisins, because every cookie needs a little surprise

Instructions

1. Preheat your oven to 350°F (175°C), because it’s showtime for these cookies.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until it’s smoother than your best pickup line.
3. Beat in the eggs one at a time, then stir in the vanilla. Tip: Room temperature eggs mix better, so plan ahead!
4. Combine the flour, baking soda, and salt in another bowl, then gradually mix into the creamed mixture. Tip: Don’t overmix, or you’ll toughen up your cookies like a gym bro.
5. Fold in the shredded coconut and raisins. Tip: If your raisins are looking a bit dry, plump them up in warm water first, then drain.
6. Drop by tablespoonfuls onto ungreased baking sheets, because these cookies are low maintenance.
7. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let them cool on the baking sheets for a couple of minutes before transferring to wire racks. This patience test is worth it.

So, there you have it—cookies that are chewy, packed with texture, and bursting with flavor. Serve them with a tall glass of milk or, for the adults, a cup of coffee that’s as strong as your love for these cookies.

Crispy Coconut Raisin Cookies

Ready to dive into a cookie that’s a tropical vacation in every bite? These Crispy Coconut Raisin Cookies are the perfect blend of crunchy, chewy, and downright delicious, with a hint of island vibes that’ll have you reaching for another before you’ve even finished the first.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• A generous 1/2 cup of shredded coconut (for that tropical punch)
• A couple of tablespoons of raisins (they’re like little sweet surprises)
• 1/2 cup of sugar (to sweeten the deal)
• A splash of vanilla extract (for that ‘I can’t put my finger on it’ flavor)
• 1/2 cup of butter, softened (because butter makes everything better)
• 1 egg (the glue that holds our cookie dreams together)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, we’re baking, not gambling.
2. In a bowl, cream together the butter and sugar until it’s lighter than your mood on a Friday afternoon.
3. Crack in the egg and add the vanilla extract, mixing until it’s as smooth as your favorite playlist.
4. Gently fold in the flour, shredded coconut, raisins, and that pinch of salt, mixing just until combined – overmixing is the enemy of fluffy cookies.
5. Drop tablespoon-sized dollops of dough onto a baking sheet, giving them room to spread like gossip at a high school reunion.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set – they’ll firm up as they cool, promise.
7. Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack – patience is a virtue, especially when cookies are involved.

Voilà! You’ve just made cookies that are crispy on the outside, chewy on the inside, and packed with flavors that’ll make your taste buds do a happy dance. Serve them with a glass of cold milk or crumble them over ice cream for a dessert that’s anything but ordinary.

Soft Coconut Raisin Cookies

Unbelievably, these Soft Coconut Raisin Cookies are the chewy, dreamy escape you didn’t know you needed from your mundane snack drawer. Packed with tropical vibes and just the right amount of sweetness, they’re like a mini vacation in every bite.

Ingredients

• 1 cup of all-purpose flour (because we’re keeping it classic)
• A generous 1/2 cup of shredded coconut (for that island feel)
• 1/2 cup of raisins (the chewy little surprises)
• 1/4 cup of softened butter (the secret to tenderness)
• 1/2 cup of sugar (for that sweet, sweet happiness)
• 1 egg (the binder of all things good)
• A splash of vanilla extract (because flavor is key)
• A pinch of salt (to balance the sweetness)
• 1/2 tsp of baking soda (the lift master)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, just set it and forget it.
2. In a bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. Tip: If your butter’s too hard, microwave it for 5-10 seconds.
3. Crack in the egg and add the vanilla extract, mixing until it’s as smooth as your favorite playlist.
4. Whisk together the flour, baking soda, and salt in another bowl – this is your dry team.
5. Gradually mix the dry team into the wet team until they’re united like a well-coordinated flash mob.
6. Fold in the shredded coconut and raisins with the enthusiasm of someone who just found money in their pocket.
7. Drop tablespoon-sized dough balls onto a baking sheet, giving them space to spread their wings. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack – patience is a virtue.

These cookies are a textural masterpiece – crispy edges giving way to a soft, chewy center with pops of raisin and coconut. Serve them with a tall glass of milk or, for the adults, a cup of coffee that’s as strong as your love for cookies.

Gluten-Free Coconut Raisin Cookies

Delightfully chewy and packed with tropical vibes, these gluten-free coconut raisin cookies are your next baking project that promises to be as fun to make as they are to eat. Perfect for those who love a sweet treat without the gluten guilt, these cookies are a playful twist on the classic raisin cookie, with a coconutty surprise in every bite.

Ingredients

• 1 cup of almond flour (because gluten-free doesn’t mean flavor-free)
• 1/2 cup of shredded coconut (for that tropical flair)
• 1/4 cup of coconut oil, melted (a splash of liquid gold)
• 1/4 cup of maple syrup (nature’s sweetener)
• 1 egg (the binder that holds all the fun together)
• 1/2 cup of raisins (little bursts of joy)
• 1 tsp of vanilla extract (a dash of love)
• A pinch of salt (to make the sweet stuff pop)

Instructions

1. Preheat your oven to 350°F (175°C) – because every great cookie starts with a warm hug from the oven.
2. In a bowl, mix the almond flour, shredded coconut, and salt like you’re introducing them at a party.
3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until they’re best friends.
4. Combine the wet and dry ingredients, stirring until they’re just getting to know each other – no overmixing, or they’ll get too clingy.
5. Fold in the raisins gently, as if you’re tucking them into bed.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, giving each cookie its personal space to grow.
7. Bake for 12-15 minutes, or until the edges are golden and they’re just firm to the touch – patience is key here.
8. Let them cool on the baking sheet for a couple of minutes before moving them to a wire rack, because nobody likes a cookie that falls apart at the first sign of warmth.

Unbelievably soft with a slight crunch from the coconut, these cookies are a texture dream. Serve them with a dollop of coconut cream on top for an extra indulgent treat, or just enjoy them as they are – because sometimes, simplicity is the ultimate sophistication.

Vegan Coconut Raisin Cookies

Get ready to dive into the world of guilt-free indulgence with these Vegan Coconut Raisin Cookies that are as easy to make as they are delicious. Perfect for when you’re craving something sweet but want to keep it light and plant-based!

Ingredients

• 1 cup of all-purpose flour (because even cookies need a good foundation)
• A generous 1/2 cup of shredded coconut (for that tropical vibe)
• A splash of vanilla extract (because vanilla makes everything better)
• 1/2 cup of coconut oil, melted (the secret to keeping it vegan and dreamy)
• 1/4 cup of maple syrup (nature’s candy, straight from the tree)
• A couple of handfuls of raisins (for little bursts of joy)
• 1 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – because patience is a virtue, especially in baking.
2. In a large bowl, mix the flour, shredded coconut, baking powder, and salt like you’re throwing a mini party for dry ingredients.
3. Add the melted coconut oil and maple syrup to the bowl, stirring until the mixture starts to come together. Tip: If it’s too sticky, a little more flour won’t hurt.
4. Fold in the raisins gently, as if you’re tucking them into bed.
5. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly with your palm – they’re cookies, not mountains.
6. Bake for 12-15 minutes or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so resist the urge to overbake.
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Tip: This is the perfect time to practice your patience.

Vibrant with the chewy texture of raisins and the subtle crunch of coconut, these cookies are a delightful contrast. Serve them with a cup of almond milk for a cozy afternoon treat, or pack them for a sweet surprise in your lunchbox.

Chocolate Chip Coconut Raisin Cookies

Delightfully decadent and packed with personality, these Chocolate Chip Coconut Raisin Cookies are the triple threat you didn’t know your cookie jar was missing. Imagine the chewy goodness of a classic chocolate chip cookie, but with a tropical twist and a surprise pop of sweetness in every bite. Perfect for when you’re craving something familiar yet excitingly different.

Ingredients

• 1 cup of butter, softened (because life’s too short for hard butter)
• 3/4 cup of granulated sugar (for that sweet, sweet love)
• 3/4 cup of packed brown sugar (because depth of flavor matters)
• 2 large eggs (the glue holding our cookie dreams together)
• 1 tsp of vanilla extract (a splash of liquid happiness)
• 2 1/4 cups of all-purpose flour (the foundation of our cookie empire)
• 1 tsp of baking soda (the unsung hero of fluffiness)
• 1/2 tsp of salt (to balance the sweetness, like a good friend)
• 1 cup of chocolate chips (because why not?)
• 1/2 cup of shredded coconut (for that tropical vibe)
• 1/2 cup of raisins (the unexpected but welcome guest)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: This is where your arm workout pays off.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs mix in smoother, so plan ahead.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing is the enemy of tender cookies.
5. Fold in the chocolate chips, shredded coconut, and raisins until evenly distributed. Tip: If the dough feels too sticky, a little extra flour can save the day.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll continue to cook on the sheet out of the oven, so don’t overbake.
8. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Or, you know, eat them warm because resistance is futile.

Zesty with a chewy center and crispy edges, these cookies are a texture lover’s dream. Serve them with a glass of cold milk for the ultimate nostalgia trip, or crumble them over ice cream for a decadent dessert hack. Either way, they’re bound to disappear faster than you can say ‘more please.’

Oatmeal Coconut Raisin Cookies

These oatmeal coconut raisin cookies are the little bites of joy you didn’t know you needed in your life—until now. Trust me, your taste buds will throw a party, and everyone’s invited!

Ingredients

• 1 cup of rolled oats (because texture is everything)
• A splash of vanilla extract (for that ‘oh wow’ moment)
• 1/2 cup of shredded coconut (for a tropical twist)
• A couple of eggs (the glue that holds the cookie universe together)
• 1/2 cup of raisins (little bursts of sweetness)
• 1 cup of all-purpose flour (the foundation of greatness)
• 1/2 cup of butter, softened (for that melt-in-your-mouth magic)
• 3/4 cup of brown sugar (because life’s too short for white sugar)
• 1 tsp of baking soda (the little lift that could)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 350°F (175°C) because patience is a virtue, especially when cookies are involved.
2. In a large bowl, cream together the softened butter and brown sugar until it’s lighter than your mood on a Friday afternoon.
3. Beat in the eggs one at a time, then add the vanilla extract, mixing until it’s as smooth as your pickup lines.
4. In another bowl, whisk together the flour, baking soda, and salt—this is your dry team, ready to mingle.
5. Gradually add the dry ingredients to the wet mix, stirring just until they’re combined. Overmixing is the enemy of fluffy cookies!
6. Fold in the oats, shredded coconut, and raisins with the enthusiasm of a kid in a candy store.
7. Drop tablespoon-sized balls of dough onto a baking sheet, leaving space for them to spread their wings.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake!
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This is the perfect time to practice your patience.

Velvety on the inside with a slight crunch on the outside, these cookies are a textural dream. Serve them with a glass of cold milk or crumble them over ice cream for a dessert that’s anything but ordinary.

Almond Coconut Raisin Cookies

Zesty and zippy, these Almond Coconut Raisin Cookies are the little bites of joy your cookie jar has been dreaming of. Perfect for when you’re craving something sweet but not too guilty, they’re like a tropical vacation in cookie form—minus the sunburn.

Ingredients

• 1 cup of almond flour (because we’re fancy like that)
• 1/2 cup of shredded coconut (the unsweetened kind, let’s not go overboard)
• 1/4 cup of raisins (for that chewy surprise)
• 1/2 cup of sugar (sweetness is non-negotiable)
• 1 egg (the glue that holds our dreams together)
• A splash of vanilla extract (for that ‘I can’t put my finger on it’ flavor)
• A pinch of salt (to make the sweet stuff pop)
• 2 tbsp of melted coconut oil (for that subtle tropical vibe)

Instructions

1. Preheat your oven to 350°F—because patience is a virtue, but preheating is a must.
2. In a bowl, mix the almond flour, shredded coconut, and sugar like you’re introducing them at a party.
3. Add the egg, vanilla extract, and melted coconut oil to the dry ingredients. Stir until the mixture looks like it could be the next big thing in cookie dough.
4. Fold in the raisins gently, as if you’re tucking them into bed.
5. Line a baking sheet with parchment paper (trust me, it’s worth the extra step).
6. Scoop tablespoon-sized balls of dough onto the sheet, giving them some space to spread their wings.
7. Bake for 12-15 minutes, or until the edges are golden brown—like a perfect tan.
8. Let them cool on the sheet for 5 minutes, then transfer to a wire rack. They’re fragile now, but they’ll toughen up.

Perfectly crisp on the outside with a chewy center, these cookies are a textural dream. Serve them with a dollop of coconut yogurt for breakfast, and no one will judge you—promise.

Spiced Coconut Raisin Cookies

Kickstart your baking adventure with these Spiced Coconut Raisin Cookies, a delightful twist on the classic that’ll have your taste buds dancing faster than you can say ‘more please!’ Perfect for when you’re craving something sweet with a bit of spice and everything nice.

Ingredients

• 1 cup of all-purpose flour (because, duh, cookies need flour)
• 1/2 cup of shredded coconut (for that tropical vibe)
• 1/2 cup of raisins (the chewy little surprises)
• 1/4 cup of brown sugar (for that deep, molasses-y sweetness)
• 1/4 cup of white sugar (to keep things light and sweet)
• 1/2 tsp of cinnamon (a whisper of spice)
• 1/4 tsp of nutmeg (because nutmeg makes everything better)
• 1/2 tsp of baking soda (the lift in your cookie’s step)
• 1/4 tsp of salt (to balance all that sweetness)
• 1/2 cup of softened butter (the glue that holds it all together)
• 1 egg (the binder)
• A splash of vanilla extract (for that aromatic flair)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, just set it and forget it.
2. In a bowl, whisk together the flour, shredded coconut, cinnamon, nutmeg, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In another bowl, cream together the softened butter, brown sugar, and white sugar until fluffy. This is where the magic starts, so don’t rush it.
4. Beat in the egg and vanilla extract into the butter mixture until well combined. Tip: Room temperature eggs mix better, so plan ahead.
5. Gradually mix the dry ingredients into the wet ingredients. Fold in the raisins last. Tip: Coating raisins in a bit of flour can prevent them from sinking to the bottom.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden. They’ll look soft but will firm up as they cool.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here – they’re worth the wait.

Bite into these cookies to discover a chewy center with crispy edges, a perfect harmony of sweet and spice. Serve them with a cold glass of milk or crumble over ice cream for an extra indulgent treat.

Honey Coconut Raisin Cookies

Kickstart your baking adventure with these Honey Coconut Raisin Cookies that are bound to sweeten your day and possibly your entire week. Imagine biting into a cookie that’s a tropical vacation and a childhood memory rolled into one—yeah, they’re that good.

Ingredients

• 1 cup of all-purpose flour (because we’re keeping it classic)
• A generous 1/2 cup of honey (for that golden sweetness)
• 1/2 cup of shredded coconut (let’s bring the tropics home)
• A couple of handfuls of raisins (for a chewy surprise)
• 1/4 cup of softened butter (unsalted, unless you’re feeling rebellious)
• 1 egg (the glue that holds our cookie dreams together)
• A splash of vanilla extract (for that whisper of luxury)
• 1/2 tsp of baking soda (the little lift that could)
• A pinch of salt (to make the sweet stuff shine)

Instructions

1. Preheat your oven to 350°F (175°C)—no cheating, let it fully heat up for even baking.
2. In a bowl, mix the softened butter and honey until they’re best friends. Tip: If your butter’s too hard, zap it in the microwave for 10 seconds—no more, no less.
3. Crack in the egg and add the vanilla extract, then mix until it’s smoother than your morning latte.
4. Gently fold in the flour, baking soda, and salt. Overmixing is the enemy of tender cookies—mix just until the flour disappears.
5. Stir in the shredded coconut and raisins. This is where the magic happens, so make sure every bite is packed with goodies.
6. Drop tablespoon-sized balls of dough onto a baking sheet, giving them space to spread their wings (about 2 inches apart).
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, promise.
8. Let them chill on the baking sheet for 5 minutes before moving to a wire rack. Patience is a virtue, especially with cookies.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely divine, these cookies strike the perfect balance between chewy and crispy, with the honey and coconut playing a sweet duet. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or just eat them straight off the rack—we won’t judge.

Lemon Coconut Raisin Cookies

Unbelievably, these Lemon Coconut Raisin Cookies are the zesty, chewy, and slightly tropical escape your taste buds have been dreaming of. Perfect for when you’re craving something sweet but not too guilty, with a playful twist that’ll make your kitchen smell like a sunny paradise.

Ingredients

• 1 cup of all-purpose flour (because every cookie starts with a good base)
• A splash of vanilla extract (for that sweet, sweet aroma)
• 1/2 cup of shredded coconut (the tropical twist we all need)
• 1/2 cup of raisins (for a chewy surprise in every bite)
• 1/2 cup of sugar (to sweeten the deal)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 egg (the glue that holds our cookie dreams together)
• Zest of 1 lemon (for that zingy kick)
• 1 tbsp of lemon juice (to amp up the citrus)
• 1/2 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – no one likes a cold cookie.
2. In a bowl, mix the flour, baking powder, and salt. This is your dry team, ready to mingle.
3. In another bowl, whisk together the melted butter and sugar until they’re best friends. Add the egg, vanilla extract, lemon zest, and lemon juice, and whisk until smooth.
4. Gently fold the dry team into the wet team. No overmixing – we’re making cookies, not bread.
5. Toss in the shredded coconut and raisins, giving them a good mix to ensure every cookie has a bit of everything.
6. Drop tablespoon-sized balls of dough onto a baking sheet, leaving room for them to spread their wings.
7. Bake for 10-12 minutes, or until the edges are just golden. They’ll look soft but will firm up as they cool – patience is key.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Resist the urge to eat them all at once.

Every bite of these cookies is a chewy, zesty, and slightly tropical adventure. Serve them with a cup of tea for a cozy afternoon, or pack them for a picnic to impress your friends with your baking prowess.

Maple Coconut Raisin Cookies

Zesty and zippy, these Maple Coconut Raisin Cookies are like a tropical vacation in your mouth—no sunscreen required! Perfect for when you’re craving something sweet with a twist, these cookies blend the cozy warmth of maple with the exotic flair of coconut, all while raisins pop in for a surprise chew in every bite.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• A generous 1/2 cup of maple syrup (the real deal, none of that pancake imposter)
• A splash of vanilla extract (because vanilla makes everything better)
• 1/2 cup of shredded coconut (for that island vibe)
• A couple of tablespoons of melted butter (hello, richness)
• 1/2 cup of raisins (the chewy little surprises)
• A pinch of salt (to balance the sweet)
• 1/2 teaspoon of baking soda (for that perfect lift)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. In a bowl, mix the flour, baking soda, and salt like you’re combining the Avengers—each one crucial to the mission.
3. In another bowl, whisk together the maple syrup, melted butter, and vanilla extract until it’s as smooth as your favorite jazz playlist.
4. Combine the wet and dry ingredients, stirring just until they’re friends. Overmixing is the enemy of tender cookies!
5. Fold in the shredded coconut and raisins with the care of a gardener planting seeds. Tip: Toss the raisins in a bit of flour first to prevent them from sinking to the bottom.
6. Drop tablespoon-sized balls of dough onto a baking sheet, giving them space to spread their wings. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, promise.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This is the perfect time to sneak a warm cookie—chef’s privilege.

These cookies are a textural dream: crispy edges, chewy centers, with bursts of raisin and coconut in every bite. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or just eat them straight off the rack—no judgment here.

Conclusion

These 12 Delicious Coconut Raisin Cookies Recipes offer a treasure trove of sweet, chewy delights perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s a recipe here to satisfy your cookie cravings. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!