Happy Sunday night/Monday, ya’ll. As you can see, this is not a Cocktail Diaries post. Sunday morning I had a small medical episode, and now I am on some medication that is not supposed to be mixed with alcohol. Booo but yay to feeling much better.

This weekend I had a pretty big asthma attack triggered by some seasonal allergies. It was a little terrifying, but I didn’t go to the emergency room or anything. I did spend all of Sunday feeling weak and headachy. So now I am on a lot of meds and feeling better, but not drinking for a couple of days. And hence, no cocktail post today.

And no run over lunch. I realized that would probably be a dumb idea. (And yes, it does totally suck to love running more than most other activities and have a chronic breathing problem. But we deal!).

But I did make cookies.

Macaroons are delightfully easy. So easy that even when you feel like crap, you might feel like making macaroons. I didn’t even make dinner yesterday, but I did bake these.

For a lot of my life, I wasn’t a coconut person. I have no idea why; now there is always a can of coconut milk in my pantry and a bag of coconut in the cupboard. We’ve even broken down a fresh one on occasion, which is the best smell in the ENTIRE world. I even have coconut chapstick now. If there are any doubters in your life that you want to win over to Team Coconut, make ’em some of these.

Here’s what you need:
2.5 cups shredded, sweetened coconut
1/6 cup AP flour
1/3 cup granulated sugar
Pinch of salt
Splash of vanilla
2 egg whites
3.5 oz. dark or semi-sweet chocolate

Preheat the oven to 350 degrees.

In a mixing bowl, stir together the coconut, flour, sugar and salt. Then add in the vanilla and egg whites. Scoop or spoon into 12 rounds on a nonstick sheet. Use your fingers to perfect the shape and fix any flyaways.

Bake for 25-30 minutes so that there is a small amount of golden brown tops. , then allow to cool completely. When they are cool, melt the chocolate in a heat safe bowl over about 1 inch of simmering water in a saucepan. Stir frequently to ensure even melting.

When the chocolate has totally melted, remove from the heat and allow to cool for five minutes. Dip the cookies in chocolate, using a spoon to ensure an even coating and that it’s not too thick. Place upside down back on the cookie sheet, then put the sheet in the fridge for 30 minutes to 1 hour to allow the chocolate to set up.