Cookies have always been part of my Christmas celebration! Growing up in North Dakota, there was always the Scandinavian favorites such as Krum Kake, Rosettes, Fatigmand and Butter Cookies. There were plates of wonderful sugar cookies, some sugared and baked and some frosted and decorated! Both of the Christmas programs that I participated in, the Gardner School and the Sunday School Christmas at the Nora Lutheran Church served cookies afterwards for all to enjoy! I am a participant in Georgia’s Annual Cookie Party, where 10 of us bake and bring 10 packages of cookies to exchange. After appetizers, we do a tasting of all the cookies. It is always a good time for all and another Christmas tradition to look forward to every year! Today I am sharing the cookie I made this year. Enjoy!
COCONUT CHOCOLATE CARAMEL COOKIES
Makes 30 Cookies
1 cup coconut, shredded
½ cup unsalted butter, softened to room temperature
¾ cup sugar
¾ cup golden brown sugar, packed
1 tsp. vanilla
2 eggs
2 ¼ cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup semi-sweet chocolate chips
½ cup milk chocolate toffee bits
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Toast coconut by baking 8 to 10 minutes, stirring with a fork every two minutes till lightly golden. Cool completely before adding to cookies.
Measure butter and sugars into a 4-qt. mixing bowl. Beat with an electric mixer on low till blended. Add vanilla and eggs and beat till fluffy. Stir in flour, soda and salt with a spoon. Add coconut, chocolate chips and toffee bits. Use a 1 ½-inch scoop to drop the cookies. Lightly roll and place 2” apart onto parchment lined baking sheets. Bake 15 to 17 minutes or till lightly browned and set in the center. Cool on the cookie sheet 5 minutes. Slide the parchment paper to cooling racks and cool completely.
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