Blue.

Blue. It's definitely not my favorite color. My hair is brown, so blue colors drown me out and make me feel a little blue at the same time. Being this corny is definitely an art form. However, I will make an exception for nautical blues and teal and oh, oh, navy. Yes. 

The number one person that looks good in blue in my seester. She has this great blonde hair and crystal blue eyes that are absolutely perfect for wearing blue. Seriously, whenever I am shopping and come across something blue, I think to myself, "This would look great on seester," then I buy it. Why am I talking about fashion, when I should be talking about food? 

Another thing that reminds me of my seester is blueberries. She loves them. As a kid she was always eating blueberry muffins and now she is a crazed fan of the blueberry Larabars. It actually took me a while to become a fan of blueberries. In the past couple of months we have become closer friends, however, I still can't eat them without half a cup of sugar sprinkled on top. They just aren't sweet enough for me, and we all know that my sweet tooth is insanely out of control. So, to fix this problem between me and the blueberry, I put them into a....wait for it...

cookie batter

and added some chocolate chips and toasted coconut.

It's totally breakfast food, because, you know...it has fruit in it. 

 

And who ever said chocolate isn't a breakfast food isn't my bff. 

Now we can all look totally fab eating blue, yummy, cookies. 

Who is bringing over the milk?

Q: WHAT IS YOUR FAVORITE WAY TO EAT BLUEBERRIES?

Blueberry Toasted Coconut Chocolate Chip Cookies:

Ingredients:

2 c. all-purpose flour

1 t. baking soda

1 t. salt

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1/4 t. ground cloves

1 cup (2 sticks) of unsalted butter, at room temperature

1 c. packed dark brown sugar

1/2 c. granulated sugar

2 large eggs

2 t. pure vanilla extract

1 c. unsweetened, shredded coconut

2 (6 oz.) containers of fresh blueberries (about 2 cups)

1 c. semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.

2. Spread the coconut evenly over one of the baking sheets and bake for 5-6 minutes or until slightly golden brown. Immediately transfer to a bowl and allow to cool.

3. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

4. In the bowl of an electric mixer, fitted with a paddle attachment, cream the butter and sugar together until smooth.

5. Turn the mixer off, scrape down the sides of the bowl using a spatula, then add the eggs, one at a time, beating until the mixture is light and fluffy.

6. Add the vanilla and beat again.

7. Add the toasted coconut and beat again.

8. Carefully fold in the blueberries using and spatula. Once the blueberries are folded in, carefully fold in the chocolate chips.

9. Cover the bowl with plastic wrap and refrigerate the batter for 4 hours.

10. Preheat the oven to 375 degrees F. 

11. Use an ice cream scooper to make golf-ball sized dough balls. Place the dough on the prepared baking sheets, spacing the cookies about 1-inch apart. About 6 balls of dough per cookie sheet.

12. Bake for 14-15 minutes, or until the cookies are golden brown.

13. Allow the cookies to cool for 3 minutes on the baking sheet before transferring to a cooling rack. Allow cookies to cool completely.

Makes 2 dozen cookies.

MANGIA!!!