by - January 29, 2019

So we are just around 3 weeks from Christmas. Would you be able to trust it?! It will come SO quick! Typically now I like to have the majority of our enrichments up, yet this year I've had a couple of quandaries.

One is the voyaging. We were away to thanksgiving and afterward my folks were around the local area visiting this end of the week. Also we've had a huge amount of rain, which makes it difficult to go get a tree outside. I'm almost certain it has been down-pouring like this the most recent 3 years when we've gotten our tree. Insane incident?

Also, this year we have a portion of the center points' family visiting from South Africa for Christmas. Typically I put our tree up so early that when the real day of Christmas moves around, it's getting somewhat saggy. We don't need that to happen this year since we never have his family here from South Africa and we both need it to be decent.

  • 3 tbsp (45ml) milk
  • 6 tbsp (84g) salted butter
  • 11 oz bag Kraft caramels*, wrappers removed
  • 4-5 cups (288g-360g) shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • Sea salt

  1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
  3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
  4. .............................................................
Full Recipes :

You May Also Like

0 komentar