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| Delicious little cookies with the crunch of toasted coconut topped with salty-sweet caramel. | |||||
| Ingredients: | |||||
| 1 1/2 c. | butter, room temperature | ||||
| 1 c. | sugar, granulated white | ||||
| 1 tsp. | vanilla extract | ||||
| 1 tsp. | coconut extract, optional | ||||
| 1 tsp. | salt | ||||
| 3 1/2 c. | flour | ||||
| 2 (7 oz.) bags | coconut flakes | ||||
| 2 | eggs, beaten | ||||
| 12 oz. | caramel candies or bits | ||||
| 6 T. | heavy whipping cream | ||||
| coarse sea salt | |||||
| Directions: | |||||
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In a large mixing bowl, cream together butter and sugar. Mix on medium speed for 2-4 minutes. Gradually add in extracts, salt, and flour. Cover and refrigerate for an hour, or overnight.
Preheat oven to 350 degrees F. Line a baking pan with parchment paper, and sprinkle with one of the bags of coconut. Roll the dough into 1-inch balls. Dip in egg and roll in coconut (open the second bag as needed). Place unbaked cookies onto a parchment- or foil-lined baking sheet. Make an indentation with your thumb (or a spoon) into the center of each cookie. Bake cookies for 10 minutes, then remove cookie sheet from oven for a moment to re-press the indentations and rotate the cookie sheets in your oven. Bake an additional 9 minutes, until coconut is golden-brown. Remove cookies from oven and allow to cool on cookie sheet before transferring to a cooling rack. To make the caramel filling, unwrap caramel candies or open package of caramel bits. Using a double boiler over medium heat (or a microwave-safe bowl), melt caramels in the heavy cream, stirring every 30 seconds or so. When the cream is well incorporated into the melted caramel to create a smooth caramel sauce, carefully spoon sauce into cookie indentations. If the caramel starts to harden, simply reheat until it is workable again. Top with a sprinkle of coarse sea salt. Allow to cool and serve. |
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