Frosted Coconut Cookies

I'm getting sick of just chocolate all the time. I know, I didn't think it was possible either. Maybe I'm not getting sick of chocolate, but I decided to go in a different direction this time. I wanted to try something different, no chocolate, no peanut butter, no mint. None of my usual flavors. 

These are coconut and caramel. My own recipe. And this time I wrote it down as I went!! Sometimes I impress myself. But seriously, these cookies are probably the best I've made off of no sort of recipe besides all the knowledge I have stored up in my head.

The coconut in the cookies give them their flavor but also give them a texture that is unique and still satisfying. They are crisp but still soft. I don't really know how that works either but somehow that's what happened with these. But really what brings these small bundles of beauty together is the caramel frosting that I just whipped up in the hopes that it wouldn't be terrible. It came out perfectly. Really. I have no idea how I did it. But actually, I wrote down the cookie recipes with ingredients and proportions. I cannot say the same for the frosting...

 Recipe for coconut cookies:

1. Melt two sticks of unsalted butter and then add 1 1/2 cups of white sugar and 1/2 cup of brown sugar.
2. Mix in one egg and one egg yolk with a teaspoon of vanilla and a pinch of salt.
3. Add 2 1/2 cups of flour and 1 teaspoon of baking powder.
4. Stir in a 7 ounce bag of shredded coconut.
5. Bake in a 325 degree oven for about 20 minutes. (Keep an eye on them to make sure that they don't burn from the coconut.)

Recipe for frosting:

Okay so like I said I didn't really write down this recipe, but I can tell you what I did to make it because it did turn out really really tasty and I don't want you to miss out...

I melted a stick of butter, then added probably a cup or more of brown sugar. I let it melt together and when it began to boil I added a fairly large splash of milk. Then I let it simmer and boil until it looked to be the correct color of a good caramel. (You know the color, not burned but still pretty dark but still kind of a lightish brown color... I'm so good at describing things; it's insane.) Once the caramel sauce was done I added maybe 4 cups of powdered sugar until I got the consistency I was looking for.

This frosting recipe made a ton but I really loaded the cookies with it, and although I'm not sure of the amounts, it really was delicious. It hardened on to the cookies but in the good way like how something can be crisp on the outside and soft on the inside. Ugh they were just so sweet and perfect. They're gone now. Because I gave them away to people. I was actually told that they were the best cookies I've ever made, especially without a recipe. Seeing as I make A LOT of cookies, that was a really good compliment for these.

Keep calm and bake on, friends

 :)