Meyer Lemon Coconut Cream Pie

Coconut Lemon Cream Pie

Winter here this year was ROUGH. I’ve been referring to it as the never ending, relentless winter, because that’s how it felt to me. So many storms, so much snow, so much ice…….just so much winter. Those who follow me on Instagram know I’ve been training for a marathon and I’m not kidding when I say – I picked the wrong year to train. Even though I love running and racing, I’ve always been a bit of a fair weather runner…….especially when it comes to winter conditions. Typically, I take December through February off and try to get in more cross country skiing (aka my ONLY winter sport). But I’ve always wanted to run the Colorado Marathon which is in May every year……which meant I HAD to train this winter.

Needless to say, it was an adjustment. Like a BIG adjustment – especially mentally. This winter I had to suck it up and run no matter what the conditions were. And they weren’t the best. We’re talking roads that were sheets of ice and temps so cold that my quads and butt went numb. I bundled up like crazy for each run (I’m the chick who’s always cold and rocks a down coat in the office every day) and bought running shoes with cleats on them, so my klutzy self wouldn’t slip and die on the ice. I got mad at the weather and would curse out loud at the snow and wind. Which I’m sure made me look a little crazy…….nothing like running through a neighborhood muttering, “Eff you wind!” It was an experience to say the least. But at the end of the day, it made me a better runner and forced me to develop some extra grit that I know will help me in my race. Plus I feel like at total bad ass running in crazy weather.

Now you’re probably wondering why I’m talking about running instead of baking……but I have a point, I swear. One of the things I love most about baking is how adaptable certain recipes are. You can make a few adjustments and come out with a whole new dessert. It’s the perfect way to change up recipes for different seasons. The new dessert will have the same basic core of the original, but with a different vibe or feel. Which is kind of like us when we have to make adjustments in our life and adapt to changing conditions (uggghhh…….I sound like a cheesy motivational speaker – please forget I said that….but you have to admit I totally connected everything to an overall theme here).

This Meyer Lemon Coconut Cream Pie is essentially a riff on my Key Lime Pie. While the key lime version is perfect for summer, this coconut lemon one feels like the quintessential spring dessert to me. It has a coconut graham cracker crust, a lightly tart lemon filling and is topped with the dreamiest, fluffiest coconut whipped cream. And, like my Key Lime Pie, it’s relatively quick and easy to put together. So now that the never ending, relentless winter is (hopefully) over and spring is here, it’s time to get in the kitchen and whip up something bright and sunny like this pie!

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Homemade Samoas

Homamade Samoas

We all have our favorite Girl Scout cookie. That one cookie we dream about all year long until cookie season finally arrives. For some it’s Thin Mints. For others it’s Tagalongs or Do-si-dos. But for me, it will always be Samoas. There’s just something about their caramelly, coconutty, chocolatey goodness that I can’t get enough of and I don’t know why. Now I’m sure there’s some sort of article or quiz that can tell me “What Your Favorite Girl Scout Cookie Says About You!”….and, actually, if there is one – can someone please send it to me?? Cause I legit want to know. Like is one cookie personality better than the other? And what does it mean if you’re Team Samoas and your husband is Team Thin Mints??? Oh man, this is going down a seriously strange tangent. I should probably get back on track……and obviously Google all these things later.

The biggest downside to Girl Scout cookies is that they’re only available a few months out of the year…..which is almost cruel. I mean they give us these delicious, irresistible cookies and then rip them away from us. Why would they do that?! Which means if you want to get your Samoas fix all year long – you only have two options: 1. Be that person who buys like 50 boxes and freezes them (which only works if you have insane self-control and don’t eat them all in the first month) or 2. Make your own at home. I’m a big proponent for option two. It might take more work, but let’s face it – homemade is always better. Which is why you’re here.

This recipe might look long and it does have a few steps, but it’s surprisingly easy. Especially if you break it up and make the cookies ahead of time. Like the originals, these Samoas have three basic components: a cookie base, a coconut caramel toppping, and a chocolate coating. The cookie base is a simple sugar cookie that’s rolled out and cut into 2-inch circles. You could go super traditional and cut out a hole in the middle of each cookie to create the “classic” Samoas shape, but it’s really not necessary. And no hole in the middle means there’s that much more room for the coconut caramel topping AKA the best part.

Thankfully, the coconut caramel topping is fast and easy to make. It’s just dulce de leche thinned out with a bit of heavy cream and with toasted coconut folded in. Either homemade or store bought dulce de leche is fine…..and yes, I know I said homemade is always better – but you’re making homemade Samoas so you get a pass on this one.

The part that takes the longest is assembling the cookies. It takes a little bit of patience to top each cookie with the coconut caramel and then coat the bottom of each one in chocolate……and then drizzle more chocolate on top. But it’s sooooooo worth it. Plus this recipe makes close to 36 cookies, so that should last you at least a couple days……right???

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