We’re Going CocoNUTS

Thanks, Phil. We think so too. Have you checked your calendars lately? We don’t want you to be behind on this holiday. That would be tragic. Tomorrow is National Coconut Cream Pie Day. And I’m still recovering from last year’s National Coconut Cream Pie Day.

Like Oprah loves bread, we love coconut. It just freshens everything up. Like new linens for your mouth. Two weeks ago we shared some favorite lemon recipes because spring = lemon. Well, spring also equals coconut, and especially since we are on the cusp on summer, give me something coconut and take me to Kokomo. (Have I ever shared about the time I semi-stalked the Beach Boys and John Stamos with my best friend’s mom?…Another story for another post.)

I haven’t talked about this donut pan in a hot minute, so it seems like it’s time to bring it back. Last summer I did a post about the best donuts in Atlanta, and it was as glorious as you think it would be. I’m never going to be one of those people who wears a shirt to the gym that says “Donut Interrupt My Workout”, but I do enjoy a good donut. I did a little mixing and matching and created my own chocolate coconut donuts, and they were as delicious as you’d think.

I used Dessert for Two’s tried and true small batch chocolate donut recipe. Then, I paired it with Martha Stewart’s coconut glaze. Then, I rolled them in sweetened coconut because obviously.

Caroline
I question my friendship with people if they say any of the following to me: 1. They don’t like dogs. 2. They don’t think The Office is funny. 3. They don’t like coconut. If all three of those statements come out of their mouth, then it’s game over.

My coconut recipe to share is a coconut macaroon…not to be confused with a macaron, which I will never understand. Those cookies have way too much hype and are ew. Now that I sound positively grumpy, let’s get going.

These little bites are a nice treat when you want something sweet but a. don’t want to be in the kitchen long and b. want to still feel slightly healthy.

Ingredients:
-1 cup finely shredded coconut (if you don’t have this, just use coconut flakes and pulse a bit in food processor)
-1 cup almond flour
-1/4 cup maple syrup
-3 tbs. melted coconut oil (or any other oil)
-1/2 tsp. vanilla
-1/8 tsp. salt
*Can add mini chocolate chips to macaroons or dip in melted chocolate once they are cooled and then let sit in fridge for 20-30 min for chocolate to harden.

1. Mix all ingredients together.
2. Use a cookie scoop to scoop onto parchment paper lined baking sheet.
3. Bake for 20 min at 300 degrees. Let cool on baking sheet. They will harden a bit as they cool.
   

Now go out and celebrate National Coconut Cream Pie Day the way it should be celebrated.

Also, who wants to take these pretty mamas to Bermuda or Bahama? Anyone?