En Fuego.

Okay, people. Let’s get real. Yesterday, I totally planned on posting. However, as you know sometimes plans don’t carry out because of other priorities in life. Priority # uno for me is school.

Let’s talk about how crazy my morning was at school yesterday. So, my class wasn’t until 10 but I figured that I’d arrive at school around 8 to get some little details figured out (i.e. parking pass, class i.d., print a 66 page lab manual for class!!! etc.). Well, apparently my exit to school was closed off to construction so I had to take a tiny detour…no biggie, right? WRONG! Traffic, traffic, traffic and what would have been a 15 minute drive to school turned into 45 minutes! Then, once I got to school, it took me 20 minutes to find a parking spot.

Here is the icing on the cake…I was waiting for a perfectly good parking space, when an obnoxious woman came down the opposite way and stole my spot…oh and she knew good and well what she was doing. Let’s just say she was glad I’d already had my coffee…but I’m pretty sure I gave her “the bird.” Anyhow, here is the icing on the icing on the cake…I find another spot (which just so happens to be visitor’s parking) and a huge truck in the adjacent spot has parked over the line into my spot (my biggest peeve…learn to park cowboy!). Not going to stop me! I whipped my car on in there. Once I got to class, a few minutes in…the fire alarm sounds…? By then I definitely thought I was being punked.

Everyone was rushed outside for what we thought was a fire drill and then the fire trucks actually showed up because there has been “reports” of a fire somewhere in the school. 45 minutes later and I am drenched in the Texas heat. BOO! My day definitely got better after school to say the least. Hahah!

Let’s just say today calls for one thing and one thing only…


Intensely chocolate, ultra chewy, cookies with toasted coconut folded right in.

Down these suckers with a cold glass of milk.
Toasted Coconut Chocolate Chewies (GF) (recipe slightly adapted from Edible Perspective):
3 c. sifted powdered sugar
1/3 + 2 T. unsweetened cocoa powder
1/2 t. salt
2 c. unsweetened, shredded coconut, toasted
1 T. pure vanilla extract
3 large egg whites
1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
2. Toast coconut on the baking sheet for about 5-6 minutes, keeping an eye on it…it will burn fast.
3. Transfer coconut to a small bowl to cool.
4. In the bowl of your electric stand mixer, combine the sifted powdered sugar and salt on the lowest setting.
5. With the mixer on low, add the egg whites one at a time and mix until the batter becomes a rich dark chocolate color and is smooth. 
6. Add the vanilla and turn the mixer on medium-high speed until the batter starts to thicken and small stiff peaks form. This takes a few minutes.
7. Carefully fold in the toasted coconut.
8. Drop the batter by rounded tablespoons onto the prepared baking sheets. I put 6 drops of batter on each because the cookies will spread a bit.
9. Bake cookies for 15 minutes. The cookies will look puffy, crack, and be shiny on top when done.
10. Let the cookies cool completely before removing from the pan.
Makes 20-22 cookies.


  1. You poor thing! You deserve every last one of those cookies!!!

  2. They look amazing! There’s nothing better than a well-earned cookie.

  3. Anonymous says:

    you’re the bomb! just saying!!
    Anne, Texas

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