Many of you ~ like my family ~ go bananas for anything chocolate. Not me ~ I go bananas for caramel and coconut!
These rich cookies are crunchy on the outside and creamy, maybe a little chewy toward the center, a perfect combination to me. The recipe belongs to Better Homes and Gardens, and I liked it so much, I doubled it: all the more to share. They’re easy cookies to make and good for the season.
N’uff said: If you like the two, you’ll be addicted to these! Just make them, and you’ll see…
½ cup shortening
½ cup butter, softened
½ granulated sugar
½ packed brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon baking soda
2 tablespoon milk
1 teaspoon vanilla
1¾ cups four
36 vanilla caramels, unwrapped*
¼ cup milk
¼ cup shredded coconut, toasted
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a large mixing bowl, beat shortening and butter with electric mixer on medium speed for 30 seconds.
Add both sugars, baking powder, salt and baking soda.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg, the 2 tablespoons of milk, and vanilla until combined.
Beat in as much of the flour as you can with the mixer. And stir in any remaining flour.
Drop dough by level measuring tablespoons 2-inches apart onto prepared cookie sheet.
Bake for 9 minutes, until edges are slightly browned.
Transfer to a wire rack.
Meanwhile, in a bowl, microwave caramels and the ¼ cup milk on high until melted and smooth, stirring every 30 seconds.
Spoon caramel mixture onto cookies.
Sprinkle with toasted coconut.
Transfer to a rack and cool.
Makes 40 cookies
*I use Werther’s Baking Caramels, they’re wrapped in wax paper and easy to use for baking!