|14||2 hours 15 minutes|
Ingredients - Cookie
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 tsp baking powder
- 0.5 tsp salt
- 2 Tbsp milk
- 0.5 tsp vanilla
Ingredients - Coconut Topping
- 3 cups coconut
- 20 oz caramels
- 4 Tbsp milk
- 12 oz dark chocolate
- 1 stand mixer
- 1 bowl
- 1 plastic wrap
- 1 doughnut cutter
- 1 baking sheet
- 1 parchment paper
- 1 wire rack
- 1 double boiler
- 1 large bowl
- 1 piping bag or fork
Instructions - Cookie
Preheat the oven to 350°F.
In the bowl of a stand mixer with a paddle attachment, cream the unsalted butter and granulated sugar until light and fluffy.
In a separate bowl, stir together the all-purpose flour, baking powder, and salt.
Add the flour mixture to the butter, in a few additions, and beat until combined. Stop to scrape the sides and the bottom of the bowl a few times.
After that, add the milk and vanilla and mix to combine.
Remove the dough from the mixer and separate it into two equal halves. Press each half into a disk and wrap it in plastic wrap. Chill in the fridge for about 1 hour.
Lightly flour a flat surface and once the dough has chilled, roll it out on the floured surface into a 1/8 inch thick circle.
Using a doughnut cutter, cut out as many cookies as possible. Also, you can use a larger and a smaller glass, to cut the cookies and also the hole in the center.
Arrange the cookies on a baking sheet lined with parchment paper 1 inch apart.
Bake for 10 to 15 minutes or until they are pale golden brown.
Transfer the cookies onto a wire rack to cool completely before adding the topping.
Instructions - Coconut Topping
In the meantime, spread the coconut onto a baking sheet lined with parchment paper.
Bake it for 10 to 15 minutes at 350°F until toasted, stirring frequently.
Once done, remove from the oven to cool.
Melt the caramels and milk in a double boiler over medium-low heat and stir until melted.
Remove from heat, and in a large bowl combine half of the melted caramel with the toasted coconut. Stir until fully combined.
Spread the remaining caramel into a thin layer onto the cookies.
Next, using your hands, press the coconut mixture onto the caramel. Let the cookie cool.
Melt the dark chocolate in a double boiler and dip the bottom of the cookies into the chocolate and place them on a wax paper-lined baking sheet.
Use a piping bag or fork to drizzle the remaining chocolate on top of the cookies.
Let the cookies sit until the chocolate hardens before serving.