Want to know the best thing ever?
When your husband comes home and watches the baby while you cook dinner and almost dies from exhaustion.
Seriously — THE. BEST.
Not that I want him to actually DIE from exhaustion, of course.
But a healthy brush with death via infant chasing never hurt nobody, am I right?
What’s even better is when he’s all, “Does she ever stop moving? How do you do this?” and I respond by laughing and yelling things like, “Try it after a week with no sleep!!” or “yeah, try making dinner and dealing with THAT at the same time, I’m basically magic!!!!”
I mean, I might exaggerate a TINY bit, but everything is heightened when you’re tired, so I’m just trying to paint an accurate picture.
Also…no. The baby never stops moving ever.
She does this thing when she’s about to go somewhere she knows she’s not supposed to, that sounds like a witch’s cackle. I mean, I hate to compare my baby girl to a witch, but…well.
Sometimes she sort of acts like one and it’s scary.
Let’s talk about these cookies — they are SERIOUSLY fabulous and too TOO easy!!
I’ve always loved macaroons — I am a coconut girl all the way. The only thing that is not my favorite is that sometimes they lack substance.
I mean…if I’m going to eat a cookie, I want it to count.
These count — and they are made with Angel Food cake mix, so they have that almond-ey Angel Food flavor that is SO good!!
All you need to make these Angel Food Macaroon Blossoms is some water, a box Angel Food cake mix, coconut, almond extract, and Hershey Kisses. The cookies are great by themselves, but I LOVE the chocolate combined with the coconut and almond flavors — and they look really pretty, too!!
- 1 (16 oz) box Angel Food cake mix
- 1/2 cup water
- 1 tsp almond extract
- 3 cups sweetened, shredded coconut
- 3 dozen Hershey Kisses
- Preheat oven to 350. Line baking sheets with parchment paper and set aside.
- In the bowl of your mixer, beat cake mix, water, and almond extract on low speed until combined. Increase speed to medium and beat for one minute. Fold in the coconut with a spatula.
- Drop dough with a small cookie scoop on prepared sheets, a couple of inches apart. Bake for about 10 minutes or until edges turn golden brown. Remove from oven and immediately press a Hershey Kiss in the center of each cookie. Let cool for a minute, then remove to wire racks to cool completely.
**adapted from The Cake Mix Doctor Returns
These are seriously AMAZING cookies — they are definitely a new Christmas staple. Perfect for a Thanksgiving dessert tray!!
Other coconut recipes around the Internets:
Mounds Layer Cake – Confessions of a Cookbook Queen
Mini Coconut Cream Pies – Country Cleaver
Frozen Coconut Mousse – Dessert for Two
Milk Chocolate Coconut Brownies from Cookies and Cups
Enjoy and have a great day!!