As I wrote in an Instagram post: It’s said that the eagle flies solo, except for his mate. I’m happy to say that my Joneses have new offspring and will fly alone as Toasted Coconut Caramel Jones. They have toasted, grated coconut, Trader Joe’s Sea Salt Caramel Baking Chips, a brown sugar cream cheese and coconut essence frosting. As with all my Joneses, they’re Jones’d with chocolate accents.
I tested them with my sister who said that she’d share them with her son and possibly share one with her neighbor. I know my sister loved them, but I haven’t heard reviews from others. My family are both fans and critics, so we’ll see how it goes. For me, the cookie is A++
When I have a dream in which I go to an imaginary bakery in Parkland WA, wake up long enough to write it down in the dark on my bedside notepad, then in the morning try to decipher what I’d written down and it becomes clear, I think about it for a little while and then have a go. In the case of this cookie, I love the scent of freshly toasted flaky coconut so that was the easy part. Also, I’d frozen some Trader Joe’s Sea Salt Caramel Baking Chips because the lousy corporate decision they’d made to only feature that chip in the autumn made it necessary. (I wrote to TJ’s marketing in January and reminded them that caramel isn’t specific to autumn, the chip is delicious straight out of the bag and I’ve already used them in several baked items.)
The hardest decision was about the frosting underneath the Jonesing. I considered three types seriously and settled on the brown sugar cream cheese. It takes a bit longer to make than most cream cheese frostings, but I’m convinced my decision was correct for this delightful cookie.
Featured photo on this post: Using AI, I created a female chef in a small MsChef in Seattle shop located on the ground floor of an imaginary upscale apartment complex. She is, of course, frosting a batch of my Toasted Coconut Caramel Jones cookies! Long live juliyya’s Joneses.
Ms Chef in Seattle 