Best Coconut Caramel Cookies Recipes

COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING

Steps:

• To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
• Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
• Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
• Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
• Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
• To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
• To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
• Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
• Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
• Add the flour and salt, and process until combined.
• In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
• Add the egg and beat to incorporate.
• Fold in the flour mixture with a rubber spatula until no dry spots remain.
• Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
• Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
• Chill the dough balls for 30 minutes.
• In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
• Roll the chilled dough balls in the almond coconut mixture to coat the outside.
• Bake the cookies for 12 minutes, or until set. Let cool completely.
• In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
• Fill the centers of each cookie with the caramel mixture.
• Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
• Enjoy!

COCONUT CARAMEL OAT COOKIES

Steps:

• In a heavy saucepan, bring butter and milk to a boil; add sugar, vanilla and salt. Cook for 1 minute. Add caramels and stir until melted, about 4 minutes. Stir in oats and coconut. , Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.

CHOCOLATE CARAMEL COCONUT COOKIES (SLIGHTLY BETTER FOR YOU)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Blend prunes and water together in a blender until smooth. Beat prune puree, butter, and honey together in a bowl until smooth; beat in eggs and vanilla extract.
• Slowly beat cocoa powder, baking soda, and salt into prune mixture; add flour and mix until dough comes together. Divide dough into 24 portions; form 1 dough portion into a ball around 1 caramel. Repeat with remaining dough and caramels. Place finished balls 2-inches apart on prepared baking sheets. Sprinkle coconut over dough balls.
• Bake in the preheated oven until golden and set, about 10 minutes.

COCONUT-PECAN-CARAMEL SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor, and pulse until finely chopped.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour and salt; beat until combined. Beat in chopped coconut-nut mixture until combined. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill dough until firm, 30 to 45 minutes.
• Line two large baking sheets with parchment paper; set aside. On a lightly floured piece of parchment paper, roll out the dough to 1/8-inch thickness. Transfer to another baking sheet, and freeze until firm, 5 to 10 minutes. Using a 2-inch flower cookie cutter, cut out shapes, and place 1 inch apart on prepared baking sheets. Freeze until firm, 5 to 10 minutes.
• Remove from freezer. Using a 3/4-inch round cookie cutter (or the wide end of a pastry tip) cut out and remove the centers from half of the cookies. Bake, rotating sheets halfway through, until golden brown, about 12 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be made 1 day ahead and kept in an airtight container at room temperature.
• Spoon or pipe about 1 teaspoon Caramel Filling onto the flat side of each of the whole cookies. Top with cut cookies, keeping flat sides down. Drizzle the remaining caramel over the tops. Let caramel set at least 2 hours, or overnight, at room temperature. Cookies can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for up to 5 days.
• Caramel Filling
• Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan. Set over medium-high heat, and stir to combine. Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Remove from heat. Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined. Add the butter and stir to combine. Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.

COCONUT CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread coconut over prepared baking sheet. Bake in preheated oven until it just starts to brown, about 10 minutes.
• Combine caramel and milk in a microwaveable bowl. Microwave the mixture at 50% power for 1 minute and then stir. Repeat until both ingredients are completely incorporated.
• Spread a dollop of the caramel onto each Pretzel Crisps®. Pour the rest of the caramel into the toasted coconut and stir until well combined. Now dollop this new coconut mixture onto the Pretzel Crisps®.
• Melt the chocolate in a double boiler and use a spoon to drizzle the chocolate onto the top of each coconut mound. Let set and harden, then enjoy.

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Preheat oven to 350 degrees.
• Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
• With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
• Press dough together in plastic wrap, then roll into 1 1/4-inch balls.
• Dip each ball in beaten egg, and roll in coconut.
• Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
• Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat.
• Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
• Spoon into indentations in cookies, and sprinkle with sea salt.
• Rewarm caramel if it hardens before all cookies are filled.

CARAMEL COCONUT SHORTBREAD COOKIES

Steps:

• 1. Heat oven to 350 degrees. Make the shortbread by combining the butter and sugar and beating until fluffy with a mixer. Stir in the vanilla, then add the flour and salt, mixing just until incorporated. Press into a 9 x 13-in pan and use a fork to prick the dough at 1-inch intervals. Bake until golden around the edges, 18-22 minutes. 2. Meanwhile, make the caramel by melting the butter in a large saucepan over medium heat. Add brown sugar, sweetened condensed milk, honey, and salt and bring to a boil, stirring constantly to avoid burning (seriously!!). 3. Use a candy themometer to heat the caramel to 240 degrees (soft ball stage). This will take a total of 10 to 15 minutes to boil and then get to 240- so settle in for some stirring (take it from me- don't try to do anything else, just turn the tunes up and stir away...). Once the themometer reaches 240, turn the heat down slightly to keep the caramel at the 240 stage for 2 full minutes (keeping the caramel at the soft ball stage ensures you will have soft candy and not hard caramel that will break apart). 4. Remove from heat and stir in the vanilla. 5. Place the coconut in a large bowl and pour 2/3 of the caramel over the coconut; mix together thoroughly. Pour the remaining caramel into a parchment-lined 7 x 11 pan to cool and cut into squares. These can be dipped in chocolate or wrapped in wax paper to make caramel candies. 6. Spread the caramel-coconut mixture over the shortbread layer. 7. Melt the chocolate and spread over the caramel layer. If you want to make the chocolate decorative, run a knife through the chocolate at 1-inch intervals width-wise, then again length-wise. This creates the marbled effect you see in the photos. 8. Let cool completely (overnight is best) before cutting into small squares (I did 8 x 6) and freeze or store in airtight containers.

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Oven 350. Beat butter and sugar with mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 tsp table salt, and beat to combine. Press dough together in plastic wrapt, then roll into 1 1/4 inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake 20 min, the remove sheets from oven, repress indentations. Bake cookies until golden, 9-10 mins more. Let cool on wire racks. Place caramels and heavy cream in saucepan over low heat. cook, stirring constantly, until camels are melted and mixture smooth - 4-6 minutes. Spoon into indentations, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

CHOCOLATE COCONUT CARAMEL COOKIES

Steps:

• 1. Heat the oven to 350ºF. Line two baking sheets with parchment and set aside. 2. Sift the white spelt flour, oat flour, baking powder and salt together and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light, 3 to 4 minutes. Stir in the vanilla and 1 tablespoon of milk. Add the flour mixture and mix on low speed until well blended, about 1 minute. If the mixture is too crumbly, mix in the other tablespoon of milk. 4. Place the dough between two 18″ x 18″ squares of parchment paper, and roll out the dough until it is 1/4 inch thick (if it is a little sticky, feel free to refrigerate it for a bit). Use a cookie cutter to punch out cookies to your desired shape. Place the cut cookies on the prepared baking sheet, leaving 1 inch between each cookie. 5. Bake until golden on the edges, about 10 minutes, rotating the baking sheet halfway through baking. Cool on a wire rack. 6. While the cookies are cooling, make the topping. In a small bowl, combine the coconut, caramel sauce and salt. If the caramel is too thick to stir, heat it in the microwave for about 15 seconds. Top each cooled cookie with 1 to 2 teaspoons of the topping. Drizzle with the melted chocolate and allow the cookies to set before serving. For added indulgence, dip the bottoms of the cookies in the melted chocolate before topping.