Everywhere you turn this month you’re surrounded by pink and pink bows.
October is breast awareness month.
According to BreastCancer.Org 1 in 8 women will develop breast cancer in their life (that’s just scary). About 85% of women diagnosed with breast cancer have no family history of the disease (even scarier).
When my friends Erin and Cassie contacted me a while back about joining their breast cancer awareness week I had to say yes.
Yes, we’re all busy, but not to busy to help and spread the word.
I only met a wonderful mom of two that had breast cancer. I wish I knew how to help her more than just proving meals for her and her family from time to time.
Unfortunately, after years of fighting the cancer won and she’s no longer with us.
I’ve made these cookies in her memory. She loved coconut as much as I do.
These coconut cookies are gluten-free, I used shredded coconut, coconut flour and a little bit of gluten-free all-purpose flour. (both flours from Bob’s Red Mill)
They are similar to muffin top cookies, if you don’t want them this fat, you can skip the cooling time and bake them as soon as you’re done mixing the dough.
They are soft, buttery and the smell of coconut is so irresistible.
Sending love your way,