Ingredients: |
Ingredients: 1 cup unsalted butter
½ cup granulated sugar
½ tsp. vanilla extract
2 cups all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
Caramel-Coconut Sauce (see recipe below)
2 cups semisweet chocolate chips
3 tsps. vegetable, canola, or other flavorless oil
Caramel-Coconut Sauce
2 cups sweetened coconut flakes
1½ c. granulated sugar
½ c. heavy cream
4 tbsps. unsalted butter
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Directions: |
Directions:Cream butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla extract. Whisk together flour, baking powder, and salt in separate bowl. On low speed, add dry ingredients and mix until just combined. Turn dough out onto a work surface and form into a disc, wrap in plastic wrap; refrigerate at least one hour. Preheat oven to 325º F. Line baking sheets with parchment paper. Roll cookie dough to 1/4-inch thickness on a lightly floured surface and cut dough into 2-inch circles. Cut a small circle in the center with another circular cutter or a straw to create a "ring" shape. Bake 15 to 18 minutes, until lightly browned at the edges. Cool on the baking sheets 10 minutes, then transfer to wire rack; cool completely. To make the Coconut-Caramel Sauce place coconut flakes in a skillet over medium heat, stir constantly, until coconut is lightly browned. Remove from heat. Heat sugar in a medium saucepan over medium-high heat, stirring often so the sugar does not burn. The sugar will form clumps, then melt into a liquid and start to brown. Once all the sugar has dissolved and the liquid is dark amber in color, remove it from the heat. Pour in the cream and whisk constantly until the mixture stops bubbling and becomes smooth again. Whisk in the butter until melted and combined. Use a small offset spatula or the back of a spoon to spread a thin layer of warm caramel over each cookie. Pour 1 cup of the remaining caramel over the toasted coconut and stir to coat. You want the coconut to be just lightly coated with caramel, not swimming in it. Use your offset spatula or spoon to spread the coconut mixture over the caramel layer of each cookie and use a toothpick to clear it away from the center hole. Allow the caramel to set up (chilling the cookies speeds this up.) Line a baking sheet with parchment or wax paper. Heat chocolate chips in the microwave, stirring every 15 seconds, until melted and smooth. Stir in oil to thin out the chocolate. Carefully dip the bottoms of each cookie in the chocolate mixture and place on the prepared baking sheet. Dip a fork in the chocolate and drizzle lines of chocolate over the top of each cookie (you may need to warm up the chocolate again if it has cooled slightly and is too thick to drizzle). Let chocolate set up before serving. |
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