Was I up to baking them in summer humidity? Yes...provided it was in easy bar-cookie format. Success!
As a bonus, this shortbread cookie base is really, really good on its own. Will be bookmarking for the future!
1. Cookie base
(Adapted from Baking Bites.)
2 1/4 cups flour
200 grams butter (salted)
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
Cream butter and sugar until fluffy, then add egg, salt and vanilla, mixing well. Beat in the flour until it forms a soft dough. I patted my dough into a greased pan for bar cookies, but you could also roll it out and make shaped cookies. Prick with a fork to avoid puffing and bake until light brown on the bottoms.
2. Coconut-Caramel Topping
(Adapted from Ina Garten.)
3/4 cup sugar
2 Tablespoons water
2 Tablespoons corn syrup
1/2 box creme de leite
2 Tablespoons butter
pinch of salt
vanilla (1/2 teaspoon Western style; 1/4 teaspoon Brazilian)
1/2 bag coconut
Cook first three ingredients, stirring often, until the mixture boils and turns a deep golden brown. While this is cooking, heat next three ingredients in a separate pan until just simmering.
Remove cream mixture from heat and add vanilla. When sugar mixture is ready, remove from heat and carefully stir cream mixture into sugar. It will boil viciously, so be careful! Cook until it almost reaches soft ball stage, about 3-5 minutes more. Stir constantly. When soft ball is achieved, remove from heat and pour in the coconut, stir well and allow to cool slightly before spreading. If it is too thick/sets up too much, add a little milk or cream, heat and stir. Spread on cookies.
***With this one, I really overcooked it. The cookies were great while the caramel was still warm, but a few hours later it was ROCK hard! Oops.***
3. Chocolate Drizzle
1/3 cup chocolate chips/chunks (I used milk chocolate)
1 Tablespoon milk
Heat in microwave or over double boiler until chips are melted, stir well to combine. Drizzle over caramel.
