One of those 6 people I knew was my cousin, Jenn. (The other 5, if you're wondering, were 1) Tim 2) Mike (Jenn's husband) 3) Bella (Jenn's daughter) 4) Luke (Jenn's son) and 5) Seth (Jenn's son)). Jenn and Mike are the reason we moved out here-- Mike got Tim a job.
The weather was bad, so the kids had a snow day, and Jenn invited me over to bake Christmas cookies with them. For those of you who do not know her, Jenn is a very, VERY talented baker. For those of you who may not know this, the key to being a pretty good cook (or baker) is to know good cooks. With good recipes. Jenn is one of those people. This is one of her recipes.
Jenn, thank you so much for the hospitality you showed us in those early days, and continue to show us. It is such a blessing to share a town with you and count you among my close friends! You are a blessing to so many people. Thanks for being you!
Thank you also for this recipe. It was a game-changer for me. I usually don't like coconut, but I really can't get enough of these! I know this is a bold statement, but I think Tim and I agree that these are our favorite cookies at Christmas time.
Coconut Caramels
- 1 c butter at room temperature
- 3 cups packed brown sugar (1 c + 2 c)
- 2 1/4 c flour (2 c +1/4 c)
- 2 c shredded coconut
- 2 t baking powder
- 4 large eggs
- 2 t vanilla
Preheat oven to 350. Beat together butter, 1 cup brown sugar, and 2 cups flour, Press evenly into an 11 x 17 inch baking sheet. Bake until just golden, about 15 minutes. Remove, cool slightly
For topping mix coconut, 2 c brown sugar and 1/4 c flour, baking powder, vanilla, and eggs. Spread over cooled crust.
Bake, rotating sheet halfway through until filling is set, about 20 minutes. Cool on wire rack completely. Cut and store in airtight container.
For topping mix coconut, 2 c brown sugar and 1/4 c flour, baking powder, vanilla, and eggs. Spread over cooled crust.
Bake, rotating sheet halfway through until filling is set, about 20 minutes. Cool on wire rack completely. Cut and store in airtight container.
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