They're not the prettiest cookies since they're just all caramel brown goodness. They're made with palm sugar (and light muscovado sugar because I didn't have enough palm sugar), rum, and nuts (or coconut), so brown is the theme. A hit of Ceylon (aka true or Mexican cinnamon) when they come out of the oven, so they're really fragrant. It's all about sugar as the flavor as opposed to just sweetness and the flavor changes depending on what type of semi-refined sugar you use (piloncillo, coconut sugar, or just plain brown sugar would all give the cookies a different flavor).