You know your dinner has reached a low point when….

First, there was my obsession with pumpkin.

It was triggered during pregnancy and over the course of the last several years, I have made numerous pumpkin dishes including pumpkin gnocchi, enchiladas, shakes, yogurt, cookies, fritters, doughnuts, soup and so much more.

I have now moved onto coconut.

Coconut milk’s lineage descends directly from the gods. Thai food is resplendent with its goodness but when I stumbled upon a recipe for coconut macaroon pancakes last night, I knew we were a match made in heaven.

If you’ve ever made macaroons, you know there are a lot of eggs with very little/no flour to bind the ingredients together. This is not a complication when you plop them on a cookie sheet but when you have a macaroon pancake recipe that requires flipping?

My pancakes were the very antithesis of the above photo.

I adapted this recipe. I say adapted because the first few batches were a disaster. I was unable to flip them and most pancakes were broken into about four pieces. It was not until I added additional flour and a bit of coconut extract that they started resembling actual pancakes, not the cat’s kitty litter.

I piled the broken pieces on a plate, dreading my food-critic family’s reaction. I formulated a plan.

“You know how we were learning about when the Prophet Samuel called David to replace Saul as king when he was only a lowly shepherd boy?”

(Jamie, Hadley and Bode looked at me suspiciously.) “Yessssss.”

“Well, just remember what the Lord told him: ‘…Man looketh on the outward appearance, but the Lord looketh on the heart.’”

Got any favorite coconut recipes you’d like to share, particularly ones that do not involve flipping?

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