This past week I had a meeting with some coworkers and my urge to bake something led me to bringing a batch of cookies to the meeting. I put these guys out on the table and they were demolished in minutes with people asking me for the recipe. So, I figured I would have to share them with you all, especially since they were requested to be at our next meeting.
I have to admit, they were a little time consuming to make. I’m talking a few hours total. And they didn’t come without some frustration. One cookie may or may not have been thrown across the kitchen. But, I think I have knocked out a few sources of frustration in this revised version. 🙂
|For the Cookies:|
|1 Cup Unsalted Butter, Room Temperature||1/4 Teaspoon Baking Powder|
|1/2 Cup Sugar||1/2 Teaspoon Salt|
|2 Cups All Purpose Flour||2 Tablespoons Milk|
|1/2 Teaspoon Vanille Extract|
|For the Topping:|
|3 Cups Sweetened, Shredded Coconut||1/4 Teaspoon Salt|
|15 Ounces Soft Caramels||8 Ounces Dark Chocolate|
|3 Tablespoons Milk|
1. In a standing mixer, cream the butter and sugar together until it is light and fluffy. In a separate bowl, mix together the flour, baking powder and salt. Then, in increments of 3, add the flour mixture into the butter mix. Once well mixed, add in the vanilla extract and milk.
2. Once mixed, divide the dough into halves, form each shape into a disk and wrap in seran wrap. Refrigerate the dough for an hour.
3. When the dough has chilled, roll one of the disks out onto a lightly floured surface. Using a cookie cutter, cut the dough into stars and place them on a cookie sheet lined with parchment paper. Continue until all of the dough is complete.
4. Bake the cookies at 350 degrees for 10 minutes. The cookies should come out only slightly browned but cooked through. You do not want to cook these cookies too long or else they will break apart when you are putting the caramel topping on them.
1. Spread the coconut flakes out on a tin foil lined cookie sheet and bake them for about 10 minutes at 350 degrees. Be sure to stir them frequently to avoid them burning. Coconut does burn easily. Once they are cooked, remove them from the oven and set them aside.
2. In a double broiler, melt the caramel along with the milk and salt. Stir it frequently until all of the caramel has completely melted. Then add 3/4 of the caramel to the toasted coconut. Stir until well mixed.
3. Carefully spread the coconut mixture onto the cooled cookies. I found using a fork worked best. If the caramel becomes hard to work with, try placing it over the heat and melting the caramel a bit more. Patience is key at this step.
4. The hard part is done. With the remaining caramel, put a dab on the top of each cookie and place a bit of fresh coconut on top. Then melt the dark chocolate in the microwave and drizzle it on top. You should then let the cookies sit out for a bit in order for the caramel and the chocolate to harden. And whelah!
I have to say, they really did come out delicious. Fortunately, I will be making these again. I have a meeting this Friday to bring them along to and then of course, our next company meeting after the holidays. But I’m definitely going to come up with some other fun options to bring along. Holiday cookies are one of my favorite things to make.
Do you have a recipe that takes a lot of effort but is worth it in the end??