These pear cookie crisps were my reward for training this week. As the name suggests, these cookies are crispy—the perfect contrast to the ripe and soft pears on top. Why didn’t I make something more decadent, you ask? I’ll save that for after the actual half-marathon. I wanted to make these pear cookie crisps a bit more fancy by drizzling caramel on top, so I melted some coconut sugar and coconut oil together. Remember how I told you that I have electric burners in my kitchen? Well, they got the better of me, again. I was following along a recipe to create a caramel sauce, and I followed the directions to a T. Before I knew it, I overcooked the caramel sauce. It wasn’t a problem at first, but when I tried to “drizzle” the sauce on top of these cookies, I suddenly realized how stiff the sauce had become. A few minutes later, this happened: The caramel “sauce” wouldn’t budge, even when I growled at it. Inadvertently, I created a bit of nice sugar art on these crisps! See that pointed bit of sugar going upwards? I’d like to think that was my plan all along . . .
