Guys, it's Friday and pouring down rain and I can't think of a better excuse to make/eat cookies so here is a real easy recipe for you. These macaroons come by way of cookie-god Alice Medrich and are easy peasy to put together. You might even have all of the ingredients on hand.

They are crisp on the outside, chewy on the inside and just sweet enough for an afternoon treat. Bake them as they are or add some flavorings, I am partial to a bit of lime zest and rum. You could also throw in some chopped dehydrated fruit for color and flavor. Raspberries are especially nice.

Have a great weekend!

Easy Coconut Macaroons

barely adapted from Alice Medrich, cookie god

Makes about 22 cookies

4 large egg whites

3 1/2 cups (270g) unsweetened dried flaked coconut

3/4 cup (150g) sugar

2 teaspoons vanilla extract

heaping 1/4 teaspoon salt

1 teaspoon lime zest (optional)

1 tablespoon rum (optional)

Line 2 sheet pans with parchment paper.

Combine all of the ingredients in a large heatproof mixing bowl. Set the bowl in a wide skillet of barely simmering water. Stir the mixture constantly until it is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.

Preheat the oven to 350ºF and position racks in the upper and lower thirds of the oven.

Spoon the batter into 2 tablespoon sized mounds, they won't spread much. Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

Lower the temperature to 325ºF and bake for 10 to 15 minutes, until the cookies golden with deep brown edges. If the coconut tips are browning too fast, lower the heat slightly. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.

The cookies are best on the day they are baked, they will soften slightly over time.

Hi guys! Just a quick hello today because I’m on vacation and I’ve got a tropical drink to sip and a stack of books to read. In honor of my island trip and Pi Day! I went ahead and made you the coconuttiest coconut cream pie I could imagine. I started with Seattle’s famous Dahlia Bakery Triple Coconut Cream Pie, and added some more coconut because – why not?

Coconut Cream Pie

(Makes one 9-inch pie)

adapted from the Dahlia Bakery in Seattle

This coconut cream pie is famous for a reason - it is rich and indulgent, and packed with coconut flavor. You can make the pastry cream and crust up to a day in advance if you are the type that likes to plan ahead. Just before serving garnish the pie with generous swoops of whipped cream and lots of toasted coconut chips and white chocolate shavings.

Coconut Pastry Cream

1 cup milk

1 cup full fat coconut milk

2 cups unsweetened shredded coconut

1 vanilla bean, split in half lengthwise

2 large eggs

2/3 cup sugar

3 tablespoons all purpose flour

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, softened

To Assemble

One 9-inch Pie Crust, fully baked and cooled

1 cup heavy cream

coconut cream from one 14oz can of coconut milk

1/4 cup sugar

1 teaspoon pure vanilla extract

Garnish

Toasted coconut chips

White chocolate curls

To make the pastry cream, combine the milk, coconut milk, and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and pod pot. Warm the mixture over medium-high heat and stir occasionally until the mixture begins to bubble around the edges.

In a bowl, whisk the eggs, sugar, flour, and salt until well combined. Temper the by pouring a small amount of the scalded milk into the egg mixture while whisking constantly. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick 2-3 minutes more. Remove the saucepan from the heat. Add the butter and whisk until smooth. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. Whip the heavy cream and coconut cream with the sugar and vanilla until soft peaks form. Spoon or pipe the cream over the chilled pastry cream and garnish with toasted coconut chips and white chocolate curls.