Remember how Lulu started school last week? And how her first day was a flying success? Well, Monday morning brought several inches of snow, and Lulu had her first snow day. I’ll admit that when I woke up and saw the rather impressive dusting, I felt mildly disappointed. I had so much to do, and now my four hours of quiet were no more. My morning changed from productive….to playful (but you know what…that change was more than okay). I’m realizing that my little girl is growing up fast, and although I cherish the few hours I get with just a cup of tea and my laptop, I treasure the moments I get to spend with her even more.
We made these coconut macaroons together on Sunday. They only have three, yes THREE, ingredients, which is ideal when you have a toddler/job/budget/etc. And unlike most cookies, these coconut macaroons are made with good-for-you ingredients. Unsweetened shredded coconut, coconut sugar, and organic eggs. So make a batch, and then share them with little ones, old ones, skeptical ones (ie my husband, who normally steers clear of coconut). They’ll love them.
Golden Coconut Macaroons
3 1/4 cups shredded coconut (unsweetened)
2/3 cup coconut sugar
2 eggs, lightly beaten
Preheat oven to 350 degrees F. Line a large baking pan with parchment paper. Prepare a small bowl of water for wetting your hands.
In a large bowl, stir together ingredients until the mixture begins to hold together. With wet hands, press lightly and shape into walnut-sized balls. Place on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
