brrrr.

one warm day does not a springtime make.
awwww.
damn, duders,
but suckas always gonna suck,
and the temperatures are reliably gonna drop,
and all the bloom-and-bud hottness of a tasty april will have to wait.
i got got by new hampshire, again.
i thought all the melted snow,
and all the sunny sides to every day were some sort of optimistic jauns.
nope-
winter's popping back in to remind us that new england is a real sunovab!tch.
despite the agreed-upon vanishing point being well on two weeks ago,
we're expecting flurries of furious frozen water drops, again,
and more-than-a-sweater-weather for the next week or so.
april snow showers bring a future full of hard feelings, not flowers.
yuck.
how do i cope with psych-out seasonal disappointment?
i bake.
duh.
i mean, isn't that what i always do, anyway?
c'mon.
you knew that.
this time around,
i warded off the windy wintry chill of the weekend's weak sauce
with a tropically-tinted loco coconut symphony in my mouth.
neighbors,
if too much is the right amount,
then i'm smack dab in the center of correct measurements.
check the teleport:

snowy-capped coconut cookies?!
yeah!!
there're big chocolate chips in there,
and coconut-filled dark chocolate bar shrapnel,
frozen, and chopped, for exxxtra-magical, doubly decadent drops
of chawnky chocolate chewiness.
mmmhmmmm.
double chips!
and fully one third of the floury flesh of these fellas is shredded coconut.
huh?
no,
not dry coconut flour, kids.
flakes,
pulverized in a spice grinder, with all the moist, chewy, fatty-boombattie goodness
still chock full up within it.
are they moist?
yep.
are they rich?
they're richie rich, b!tches.
real talk.
did i use brown sugar?
yeah.
dark brown actually.
i had half a bag hanging out, and i dread the thought of hardening molasses for my A*,
so i hucked it in, and creamed it with salt, and vegan butt(ers), and applesauce,
before i bumped up the flour and coconut scene like a pro.
friends-
the coconut pasty cement on one side of each, though.
that's some truly great stuff.
ground coconut, and confectioners sugar, and crema de coco, with a dash of vanilla,
and a splishity drop of soymilk-
...it's got SO MUCH FLAVOR!
and that's not all it's got.
ha.
it's got coconut flake sprankles stuck all up on it,
for even bigger taste, and even sexier texture,
all slapped on top of the crazy soft, crisp edged excellence
that i spent a few minutes hand pressing and flattening first thing in the morning.
i'm a morning person,
and i think that lends itself to baking.
*
i've got coconut coffee.
i've got french vanilla coffee.
i've got coconut caramel coffee.
i've got a lot of the first, and a dash of the others,
in one fantastic french press.
i do.
what?
ew. no-
i had a cuppa hot irish breakfast with my toast hours ago....
rules is rules,
but now it's coconut coffee time, duders.
that's right...
how else am i gonna fill up on even more of what i like?
seriously.
overdoing it is the only path i choose;
never quiet, never soft.....