Macaroon Granola.

I have an intense obsession.

Coconut, in all forms, is my kryptonite.

I can’t contain myself around it. And I like it that way.

If you love macaroons, you will adore this granola.

I promise that it tastes just like a macaroon. Maybe it even tastes better.

It’s possible.

My lack of self control around granola is despicable.

Scratch that – it’s nonexistent.

Coconut + granola in one? I’m screwed.

Last night, I found myself elbows deep in macaroon granola. Moping around in my elastic-waistband pants, I shoveled handfuls from the pan to my mouth. Then I proceeded to watch a Jersey Shore marathon, make 3 more batches of granola, clean our bathrooms with a toothbrush and dream about spray tans.

I’m not sure what that means, but please send help.

And some wine, too. I think it will go great with the granola.

Macaroon Granola

2 cups rolled oats

1/4 cup wheat germ

1/4 cup ground flaxseed

1 cup shredded coconut

1/2 cup chopped almonds

1/2 teaspoon sea salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

contents of 1/2 vanilla bean

1/4 cup honey

1/2 cup coconut oil, liquid

1/4 cup coconut butter, melted

Preheat oven to 375.

In a large bowl, combine oats, flax, wheat germ, coconut, sea salt and almonds. In a separate bowl, combine coconut oil with honey and extracts.  Add oil mixture to oat mixture and stir until moistened. Add scraped vanilla beans and coconut butter, mixing thoroughly.

Lay on a baking sheet and bake for 20 minutes, flipping every 5 minutes, or until golden brown and toasty.

If you need me, I’ll be at the mall buying bigger jeans.

With a snack-bag full of granola.