(Click here for the full recipe and come back here for my notes! :)
Doug posted this recipe to my Facebook page in January; I've been putting it off because it seemed like a bit too much of a project. Well...it was, sort of, but it was SO worth it. Don't put it off another second--you must make these cookies.
You'll notice that it's a multi-part recipe. I made the "cookie" part three or four weeks ago and put them in the freezer, in anticipation of a day when I might have the extra kitchen time to cook the caramel. I found that time this afternoon and pulled out all my ingredients, then read the recipe. When I got to this part I was immediately concerned:
No directions for a candy thermometer??? Are you kidding? I put my panic aside and put my faith in Jaime from The Family Kitchen. (I have a complex about caramel these days because I botched two batches at Christmas. Always in a hurry does not a good candy-maker make!)
Starting to look more viscous? Perhaps...
And then, all at once, too fast for me to even snap a picture, it turned deep amber, begged for the cream, and became luscious, velvety caramel.
The above picture is a bit cryptic, I know, but the spike on the edge of the glass is a piece of the cooked sugar--what it should look like when it's at hard ball stage (like a lollipop) and you drop it in the glass of water. This is the first time I've done caramel this way and it was a huge success!
I didn't have time for a trip to the health food store for unsweetened coconut (you won't find it at the regular grocery store--I looked) so I used sweetened. Came out just fine. I added a cup....
Then I added a third-cup or so more, because it didn't look like enough.
Time for dipping! Jaime recommends using a fork. This was a blobby mess for me--I found the finger method to be much easier.
There was a little extra caramel after all the cookies were dipped...I ate it. 8)
This is my pastry bag, which I used to drizzle the chocolate on top rather than fiddling with a fork. The OCD in me wanted nice even lines of milk chocolate. I've done the fork thing before--it's a big fat pain in the rear and comes out looking all messy and discombobulated. If you don't have a pastry bag, pour the melted chocolate into a Ziploc bag, seal it, and cut the very tip off the corner of the bag. Presto! :)
These little caramelicious bites of heaven were twice as good as the boxed version, and that's saying somethin'. Yum-nomnomnomnom.