Ice and snow blanketed the ground. It was the second time this winter and highly unusual for Atlanta. There was no way either vehicle would make it up the steep driveway. Being housebound again caused a major bout of cabin fever. It also caused a desire to take inventory of the freezer. Finding a couple frozen ingredients became inspiration for baking. The chain of events soon leads to a batch of Coconut Pecan Chocolate Chip Cookies.
A partial pack of coconut flakes was on the top freezer rack. It had been there since I baked a Coconut Spice Cake for Christmas. I started thinking of coconut cakes and German Chocolate Cake popped into my mind. Yum, coconut… pecan… and guess what was right behind the coconut? Of course, it was big bag of pecans. A few steps over to the pantry to verify I had enough chocolate chips and that is all it took. I only had to wait for the frozen and cold ingredients to get to room temperature.
How are the coconut pecan chocolate chip cookies? Mighty good according to a bunch of nice folks at one of the WordPress meetups I attend. The group keeps asking me to bring baked goods and so this time I did. It was sheer delight seeing their smiles as they ate the cookies. That made my night for sure. The cookies are buttery, have a soft texture, and a heavenly trio of coconut, pecans, and chocolate.
What do you do when you are snowed in? Do you get cabin fever too? I think not being able to leave the house makes you want to leave it even more. I could not imagine being housebound for weeks. Thank goodness there are diversions such as baking to get through it.
Recipe adapted from Ghirardelli Chocolate Chip Cookies.