This sauce.
If you've never eaten anything with brown butter, you're in for a real treat - even if you're not a caramel fan (which I am not). Brown butter, or beurre noisette, is more than just melted butter. The word "brown" refers to the caramelization of the milk solids, giving the butter a nutty, malty, sweet flavor. (Read a bit about the Maillard reaction, here.) The addition of the coconut? A fun twist that adds a subtle taste of the tropics (literally!), which I'm sure can be appreciated by anyone who spends November-March in the cold.
Drizzle this caramel over a holiday pie, ice cream, or popcorn. Layer it in a cake, swirl it into a cheesecake, the options are endless. My Christmas gift to you!