Updated: Jun 30
Hey hey hey! Natalie here, who else?
Today for my very first blog-post (on this new blog, that is), I’m bringing you a recipe. In January 2020 I embarked on a healthier lifestyle journey. Mostly to lose weight in time for our Vegas wedding/road trip, but also to build better habits that I could one day pass along (to one or two descendants). Then the COVID-19 pandemic hit us all, and in March 2020 we began to spend a lot more time at home and a lot less time, well… doing anything else. During this weird period of lockdown and angst, I took up sewing, Italian lessons, Japanese lessons, blogging (obvi), and building better habits. Of course, I’ve also continued my patternmaking and hand-papermaking practice with the addition of paper flower-making. Yup, I’m a busy bee. But I digress…
One of the biggest challenges during the pandemic was to limit the number of trips to the kitchen for snacks (telecommuting, am I right?!) and to increase veggie, whole grain, and fruit intake, while decreasing calorie intake through limiting processed foods, oils, nuts, juices, sugar, etc…
That all sounds like a total bore but after months on this journey, I was able to come up with some rad, low-calorie solutions, and substitutions! As a warning/side note, a lot of the recipes I will be sharing will be modifications of ones I’ve found that help me meet my daily calorie goals. Whenever this is the case, I will post a link to the original recipe in case you don’t dig what I’m serving.
So let’s get on with this show, shall we?
I bring you my modified Chocolate Coconut Cookie recipe. Check out the original recipe from Coconut Mama here.
In case you can't read my scribbles below, scroll down for typed ingredients and directions :)
👉🏽 7 Tbsp semisweet chocolate chips
👉🏽 1 Tbsp coconut butter
👉🏽 2 cups unsweetened coconut flakes or unsweetened shredded coconut
🥄 Melt the chocolate chips and the coconut butter. I do it on low heat in a pot on the stove, bruh.
🍴 (Turn off the heat, then...) Mix in the coconut flakes.
🥄 Line a plate or baking sheet with parchment paper.
🍴 Scoop 1 tablespoon of the mixture onto the paper and flatten the top a bit with the back of the spoon.
🥄 It will seem crumbly and like an impossible feat for this thing to eventually become a cookie, but trust. It works! You'll get 21-30 cookies out of the mix depending on your tablespoon and whether you go with coconut flakes or shredded coconut.
🍴 Refrigerate for 1.5 to 2 hours.