Coconut Caramel Cookies
Coconut Caramel Cookies, I love them because each bite is bursting with flavor. Soft, chewy, and crunchy on the outside. A delicious coconut taste with a sweet and salty filling of caramel.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
- sieve
Ingredients
- 1 stick butter unsalted, room temperature
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 egg size M
- 1¼ cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup shredded coconut unsweetened
- 8 pieces caramel fudge
- 2 tablespoons milk
- sea salt or Fleur de Sel
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °F - Line a baking plate with baking paper.
- Put the butter and sugar in a bowl and mix for 3 minutes until it becomes airy.1 stick butter, ⅓ cup sugar
- Then add the vanilla extract and the egg and keep mixing.1 teaspoon vanilla extract, 1 egg
- Sieve the flour and salt above the bowl, turn the mixer to low speed, and mix until it’s incorporated. The dough will be a bit sticky.1¼ cup all-purpose flour, ⅛ teaspoon salt
- Put the grated coconut in a small bowl.⅓ cup shredded coconut
- Make a ball of about ½ inch (1½ cm) diameter and roll through the coconut.
- Lay the ball on the prepared baking sheet and flatten it. Punch a hole in the middle with your finger.
- Repeat until you’ve got no dough left.
- Bake the cookies for 10 minutes and take them out of the oven.
- Press the hole in the middle with the back of a wooden spoon. Bake for another 10 minutes.
- Take the cookies from the oven and let them cool down to room temperature on a rack.
- Add the fudge and milk to a small pan and let the fudge melt on low heat.8 pieces caramel fudge, 2 tablespoons milk
- Pour carefully (or use a spoon) some caramel into the hole of the cookie.
- Fill all the cookies with caramel.
- Sprinkle all the cookies with some sea salt and let them harden.sea salt
NOTES
1. Vanilla Extract - Use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. Or you can make a homemade vanilla extract.
2. Substitutes
- Fudge
- Can be substituted with vanilla or chocolate fudge.
- You could also use salted caramel sauce made from scratch, like the one I used in this caramel macarons with salted caramel filling. Don’t sprinkle Sea salt on top (it’s already used in the sauce).
- Filling - Instead of fudge, you could also use jam or chocolate ganache.
- Even more indulging - After preparing the cookies, drizzle some melted chocolate on top.
- Double the recipe. You can double or triple this recipe to make more cookies. The recipe card has a special button where the blog calculates it for you. But make sure to use more baking trays and bake in batches.
- Room temperature: store them in an airtight container for up to 3 days.
- Freezer: You can freeze the cookies for up to 2 months. Place them in a freezer bag or container and thaw them at room temperature when ready to enjoy them again. Separate the cookies with parchment paper to prevent them from sticking together.
Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 79mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 0.01mg | Iron: 1mg
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