Happy Monday, everyone! We’re at the start of a new week, and these final weeks of May turned out to be filled with everything I wanted to finish before the baby arrives. I deliberately packed my schedule into May and left June open in case the little one comes early or I need to slow down again.
A couple of weeks ago we had a frightening scare. I began spotting and was advised to rest for the weekend. I did, but the spotting returned the following Monday. My doctor instructed me to go to labor and delivery at the University of Utah Hospital to be checked, and said that if I noticed any more spotting that evening I should be prepared to deliver. I was thirty-one to thirty-two weeks along and shocked at the possibility that everything might change so quickly. I remember listening to the doctor outline the potential scenarios while looking at my husband, tears in my eyes, thinking, “how could this be happening?”
At the time I had a full week planned: it was my turn to host preschool, my son was starting swim lessons, my husband was facing a busy week of court appearances and important interviews, I had Wind Symphony duties, I was preparing a sharing time lesson and craft for over 120 children at church for Mother’s Day, and of course I had this food blog to maintain. My house was also a mess. But none of that mattered that night. I lay on the bed and stared, trying to process everything. Spotting this late in pregnancy felt terrifying.
That night and the next morning I took it extremely easy. Thankfully, the spotting stopped. Early the following morning my mom arrived with dinner to throw in the crock pot, flowers, movies and snacks for my four-year-old, and a calm, comforting presence. Shortly before she arrived the doctor called and asked me to come to his office immediately to determine the cause of the spotting.
Fortunately, after what could have been an alarming visit, the doctor found the source of the spotting and confirmed it was unrelated to the baby: not where the baby was positioned, not the placenta, nor the baby’s connection. I wasn’t in preterm labor. I felt an enormous sense of relief. The doctor prescribed medication for the issue and advised rest for a few days. I followed his guidance and realized I needed to slow down and reassess my pace of life.
That’s why the blog has been quieter lately. I’m still testing and making new recipes, but I took a moment to step back from the constant rush. It’s been good to slow down.
That weekend I baked cookies for my husband as a small thank-you for being such a steady support. While he loves a classic chocolate chip cookie, white chocolate macadamia is a close second. To make them more interesting, I added toasted coconut. The result was so delicious—an extra toasty, tropical twist that tasted like a little slice of Hawaii. We honeymooned on Molokai and ate plenty of macadamia nuts there, so these cookies felt a bit nostalgic. I loved them and wanted to share the recipe with you. Enjoy!
White Chocolate Chip Macadamia Nut Cookies with Toasted Coconut
makes 2 dozen
ingredients:
2 C all-purpose flour
1 T cornstarch
1 t baking soda
3/4 t salt
3/4 C unsalted butter
3/4 C brown sugar
1/2 C granulated sugar
1 egg
2 t vanilla
1/2 t coconut extract
1/2 C toasted macadamia nut pieces
1/2 C toasted coconut
1/2 C white chocolate chips
method:
1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about three minutes.
3. While the butter and sugar are creaming, whisk together the flour, cornstarch, baking soda, and salt in a separate bowl. Set aside.
4. Add the vanilla and egg to the creamed mixture and mix until combined, scraping down the bowl as needed. On low speed, gradually add the dry ingredients, about 1/2 cup at a time, mixing until just combined. Avoid overmixing. Fold in the toasted macadamia pieces, toasted coconut, and white chocolate chips until evenly distributed.
5. Roll dough into 1-inch balls and place them 2 inches apart on prepared cookie sheets. Bake for 9 minutes, then remove from the oven. Let the cookies rest on the baking sheet for 30 seconds to finish cooking, then transfer to a cooling rack. Store in an airtight container with a slice of bread to keep them soft.
Recipe adapted from: Baking with Blondie