In my food life, I know three things for certain: when life is a question, grilled cheese is the answer, a world without chocolate is a world where I’m angry, and if I spot a coconut dessert, I’m buying two: one for me and one for my mom. We may both be vegetarians, but outside of that, coconut desserts are basically our only common ground in food. A few months ago, I made Macaroon Muffins in the hopes of mom-bonding, but alas, she thought they were misleading in their cupcake-like appearance, not sweet enough, AND too dense. I thought they were perfect…my world was shaken.
I wasn’t about to lose our coconut camaraderie without a fight, so as Mother’s Day approached, I began dreaming up my mom’s ideal coconut recipe. I told her of my plan last week and she responded, “Great!…You’re not going to put anything weird in them, right? I don’t want any avocado in there, no applesauce, no fresh herbs…don’t mess with it.” Admittedly I do have an obsession with kitchen experimentation, but this was not the time or the place. No, this was the time for straightforward dessert perfection in coconut form. With her tastes in mind, I headed into my kitchen, grabbed my staple baking ingredients (nothing more, nothing less), and started my journey to coconut redemption.