A Christmas favorite has always been these cookies, Chocolate Crinkles. My mom usually makes them every year along with various other delicious goodies. It's now become my tradition to make as well.
Chocolate Crinkles (via Betty Crocker):

1/2

cup vegetable oil

4

oz unsweetened baking chocolate, melted, cooled

2

cups granulated sugar

2

teaspoons vanilla

4

eggs

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup powdered sugar

• 1In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• 2Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• 3Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• 4Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Coconut is one of my current faves. Here, I just used a basic sugar cookie recipe (similar to this) and rolled them in the coconut flakes. I Topped it off with chocolate buttercream. These were soooo good...next time I'll make sure to drizzle caramel on top.

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