It snowed yesterday in Michigan (I’m currently there, visiting my family), so despite the unseasonably warm weather on the east coast, I felt the need to bake warm, decadent cookies. Melting caramels to pour over the tops of coconut cookies felt like just the right amount of decadence.
I recommend enjoying these with a mug of tea and a good book, snuggled up under a blanket.
This recipe was adapted from Martha Stewart.
2 large eggs
12 ounces sweetened flaked coconut
3 1/2 cups all purpose flour
1/2 teaspoon salt
3 sticks unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
44 small soft caramels (about one 12 oz bag)
6 tablespoons heavy cream
Sea salt or kosher salt
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Break eggs into a small bowl and lightly beat. Dump the coconut into a separate bowl. Set these aside until the cookies are formed.
- In a medium bowl, whisk the flour and 1/2 teaspoon salt together until combined.
- Beat the butter and the sugar together in a large bowl until light and fluffy. Then add the vanilla and beat until combined.
- Add the flour mix to the butter / sugar mix and stir with large spoon. The dough is pretty dry and won’t fully form until mixed by hand.
- Roll dough into 1.5 inch balls, and then coat with the egg mixture and roll in the coconut until covered.
- Arrange on the cookie sheets, leaving 1-2 inches between each cookie. Press your thumb into the center of each cookie.
- Bake for 10 minutes, then remove from the oven and use a small spoon to repress the circle into the center of each cookie. Then bake for another 6-8 minutes, until golden brown.
- Once all the cookies are out of the oven, add the caramels and the heavy cream into a saucepan and heat over low to medium heat. Stir continuously until fully melted – no lumps should remain.
- Use a small spoon to put a small dollop of caramel into the center of each cookie.
- If desired, sprinkle the caramel centers with sea salt or kosher salt.