Yesterday Nate and I tortured ourselves.
Oh, just wait, I’ll tell you.
So when I get the opportunity to relive vacations in the middle of winter, well, let’s just say I can’t stop myself. Which leads me to the self-torture that Nate and I subjected ourselves to yesterday.
See what had happened was this: there was nothing on TV yesterday around lunch time. Nate was flipping through channels and ran across some program about the Hawaiian islands. And…get this…we watched it. The whole thing.
We reminisced and dreamed about the days we spent on beaches in warm sunshine, drifting in water and sipping wine on porches in tropical destinations. We talked about how we had seen THAT waterfall, THAT restaurant, ziplined around THAT coast. And even though we’re about to embark on the greatest adventure of our lives (you know, if the baby decides to come anytime soon), we tortured ourselves with the dreams of Hawaii in the dead of this windy Colorado winter.
All that to say that you, my friends, don’t have to torture yourselves with watching a Sunday afternoon Hawaiian vacation advertisement. You can just pop these bad boys into the oven and in a matter of 15 seconds you’ll have your own little weekend getaway. Trust me…you want this. You need it.
- 1 cup shredded coconut
- 2/3 cup sugar
- 2 eggs
- 3 Tbsp coconut flour
- 1 Tbsp coconut oil
- zest of 2 whole limes
Preheat oven to 350. Process the coconut and the coconut oil in a food processor for about 3-5 minutes until it’s finely chopped. Whisk together the eggs in a bowl, then fold in the coconut/coconut oil mixture, coconut flour, and lime zest. Drop in teaspoons onto a baking sheet lined with either parchment paper or a Silpat. Bake 5 minutes at 350, then remove the baking sheet. Using a glass dipped in granulated sugar gently press the cookies flat on the baking sheet. Bake at 350 for 5-8 more minutes until golden brown on the bottom. Let cool for about 5 minutes before removing from baking sheet. They’ll be chewy and delicious and perfect.