I had one of those near-perfect weekends. I catered a wedding, danced with my husband, and spent two mornings at my favorite coffee shop, Vintage Heart. Now it’s Sunday night, and the animals are scurrying around our the living room while Ryan chops mushrooms for goat cheese quesadillas. But to say my weekend was peaceful would be a lie. We had our share of drama and excitement.
On Saturday evening Molly and Richard had the loveliest of weddings, and I made them a variety of sweet treats to enjoy with their family and friends. After Ryan and I set up the dessert table, we watched our friends marry, and then we danced until they cut the cake. But while we danced to the sweet songs of Good Field, my parents evacuated from my childhood home in Colorado. My mom had called me just hours before the ceremony. A forest fire was threatening our home.
But isn’t this how life often is? Moments of bliss intersecting with moments of fear?
Thankfully, my parents were able to collect some of our most precious belongings: wedding dresses, baby albums, a newborn cradle Ryan’s father made years ago. As Ryan and I watched Molly and Richard exchange vowels, I realized that it is these moments we treasure more than any of the stuff we collect in our homes.
Weddings.
Births.
Family memories.
So while at first it seemed terribly inappropriate to dance while my parents evacuated, by the end of evening I felt like we were both celebrating the same things. My parents dug through our house to collect tangible reminders of the memories that Molly and Richard were making in the present moment.
And so I found yet another reason why I bake wedding cakes: they are part of those treasured occasions. The moments we never want to forget and chose to protect when our worlds comes crashing down.
So after a day of evacuations and a day of celebrations, I made cookies this afternoon. These coconut and mango cookies are thick and chewy. If you want something slightly sweet and very tropical, these cookies fit the bill. I made 10 dozen for the wedding, and I liked them so much I made Ryan and me another batch. So if a cookie recipe can make a baker pull out her mixing bowls after 16 hours of baking, you know you’ve found a winning treat.
I hope you enjoy these. And I hope everyone in Colorado is safe. My thoughts and prayers are with you.
Coconut and Mango Cookies
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 TBSP unsalted butter, room temperature
1 egg
1 cup packed brown sugar
1/4 cup chopped mango
1 1/2 unsweetened coconut
1. In a small bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In the bowl of a stand mixer, beat together butter and brown sugar until light and creamy, about 3 minutes. Add mango and egg. Continue to beat until well-combined.
2. Stir in flour. Fold in coconut. Allow to chill in refrigerator for at least 30 minutes.
3. When ready to bake, preheat oven to 350 degrees F. Using a rounded spoon, scoop batter onto parchment lined cookie sheet. Bake in oven for 12-15 minutes, or until just lightly golden on top. Allow to cool for 5-10 minutes before removing to wire rack.