Desserts - Salted caramel coconut cookies recipe

Author: George Bruce  

Here's what you need: sliced almond, sweetened coconut flakes, all purpose flour, kosher salt, unsalted butter, sugar, vanilla extract, large egg, caramel candy, heavy cream, flaky sea salt, chocolate ganache Tender buttery thumbprint cookies are coated with sweet shredded coconut and filled with salty decadent caramel. Sweet coconut gets stirred into gooey caramel to form macaroons - then everything gets dipped and drizzled in chocolate.

Salted Caramel Coconut Cookies Recipe by Tasty

Salted Caramel Coconut Cookies Recipe by Tasty
Here's what you need: sliced almond, sweetened coconut flakes, all purpose flour, kosher salt, unsalted butter, sugar, vanilla extract, large egg, caramel candy, heavy cream, flaky sea salt, chocolate ganache
Provided by: Pierce Abernathy
Yields: 18 items
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 6 oz sliced almond
  • 6 oz sweetened coconut flakes, divided
  • 1 ½ cups all purpose flour
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter, room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 4 oz caramel candy
  • 3 tablespoons heavy cream
  • flaky sea salt, for sprinkling
  • ½ cup chocolate ganache, for drizzling
Nutrition:
  • Calories: 240 calories
  • Carbohydrate: 24 grams
  • Fat: 14 grams
  • Fiber: 2 grams
  • Protein: 3 grams
  • Sugar: 14 grams
How to cook:
  1. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  2. 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.
  3. Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
  4. Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
  5. Add the flour and salt, and process until combined.
  6. 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.
  7. Add the egg and beat to incorporate.
  8. Fold in the flour mixture with a rubber spatula until no dry spots remain.
  9. Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
  10. Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
  11. Chill the dough balls for 30 minutes.
  12. In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
  13. Roll the chilled dough balls in the almond coconut mixture to coat the outside.
  14. Bake the cookies for 12 minutes, or until set. Let cool completely.
  15. In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
  16. Fill the centers of each cookie with the caramel mixture.
  17. Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
  18. Enjoy!
Notes: Salted Caramel Coconut Macaroons, Salted Caramel Coconut Macaroons | Coconut & Caramel Recipe ; Baking & Spices. 1 11 oz bag Kraft caramels. 4 oz Melting chocolate. 1 Sea salt ; Nuts & Seeds

How to Make Salted Caramel Coconut Cookies

How to make "No Bake" Salted Caramel Coconut Cookies. Do you have an amazing recipe Duration: 2:10

Salted Caramel Coconut Cookies

Caramel pours and chocolate drizzles, need we say more? Watch these salted caramel coconut Duration: 3:14

Salted Caramel Coconut Macaroons

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix Duration: 0:54

Salted Caramel Coconut Thumbprint Cookies

Salted Caramel Coconut Thumbprint Cookies
Tender buttery thumbprint cookies are coated with sweet shredded coconut and filled with salty decadent caramel. Such a delicious cookie recipe!
Provided by: Jaclyn
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 32 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1 3/4 cup (150g) sweetened shredded coconut
  • 1 large egg
  • 1 cup (226g) unsalted butter, (cold and diced into small cubes)
  • 1/2 cup (108g) granulated sugar
  • 1/4 tsp Morton Fine Sea Salt or table salt
  • 2 tsp real coconut extract
  • 2 cups (283g) all-purpose flour
  • 28 (226g) soft caramels, (such as Kraft)
  • 3 1/2 Tbsp heavy cream
  • Morton Coarse Sea Salt, (for topping)
Nutrition:
  • Calories: 154 kcal
  • Carbohydrate: 17 g
  • Protein: 1 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 23 mg
  • Sodium: 69 mg
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. For the cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. Add coconut to a small mixing bowl. Add egg to a separate small mixing bowl and whisk well until blended. Set aside.
  3. Add butter and sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Sprinkle fine salt evenly over butter and sugar then mix on medium-low speed until well combined.
  4. Mix in coconut extract. With mixer on low speed slowly add in flour and mix just until combined.
  5. Scoop dough out in 1 even tablespoon at a time and shape into balls. Roll each dough ball in egg mixture then in coconut mixture (press coconut onto cookies to help it stick better).
  6. Transfer cookies to prepared baking sheets spacing at least 1-1/2 inches apart. Make indentation in each cookie with thumb or forefinger. Transfer baking sheet to freezer and chill for 10 minutes, or refrigerate 30 minutes.
  7. Transfer 1 baking sheet to oven and bake for 10 minutes. Remove from oven and re-indent cookies using the back of a rounded 1/2 teaspoon*.
  8. Return cookies to oven and continue to bake 6 - 9 minutes longer until the coconut is golden brown on edges and cookies have baked through. Cool on pan for several minutes then transfer to a wire rack to cool completely.
  9. For the caramel filling: Add caramel to a medium microwave safe bowl. Pour in cream. Heat mixture in microwave in 30 second intervals, stirring well between intervals until melted and smooth.
  10. Spoon caramel into indentations in cookies. Sprinkle caramel lightly with sea salt before it starts to set. Store cookies in an airtight container at room temperature.
Notes: Salted Caramel Coconut Macaroons, Salted Caramel Coconut Macaroons | Coconut & Caramel Recipe ; Baking & Spices. 1 11 oz bag Kraft caramels. 4 oz Melting chocolate. 1 Sea salt ; Nuts & Seeds

No Bake Salted Caramel Coconut Macaroons

No Bake Salted Caramel Coconut Macaroons
These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!
Provided by: Life, Love and Sugar
Total time: 15 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 3 tbsp (45ml) milk
  • 6 tbsp (84g) salted butter
  • 11 oz bag Kraft caramels*, wrappers removed
  • 4-5 cups (288g-360g) shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • Sea salt
Nutrition:
  • Serving Size: 1 Cookie
  • Calories: 99 calories
  • Sugar: 10.4 g
  • Sodium: 261 mg
  • Fat: 5.5 g
  • Saturated Fat: 3.7 g
  • Trans Fat: 0.1 g
  • Carbohydrate: 11.8 g
  • Fiber: 0.2 g
  • Protein: 1 g
  • Cholesterol: 7.9 mg
How to cook:
  1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  2. . When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey. 3. S
  3. oop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper. 4. A
  4. low to cool completely. 5. I
  5. a small bowl, melt the chocolate according to the package directions. 6. D
  6. p the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt. 7. A
  7. low cookies to firm completely, then serve. Store at room temperature in an airtight container. * Should be 40 caramels.
Notes: Coconut Thumbprint Cookies with Salted Caramel, How To Make Coconut Thumbprint Cookies · Make the cookie dough! Beat together butter, coconut oil and sugar in a stand mixer for ten whole minutes. · Roll the

No Bake Salted Caramel Coconut Macaroons

No Bake Salted Caramel Coconut Macaroons
These No-Bake Salted Caramel Coconut Macaroons are so very easy that they may just become your go-to cookie recipe when you need something fast. Sweet coconut gets stirred into gooey caramel to form macaroons - then everything gets dipped and drizzled in chocolate. That's a lot of happiness to share!
Provided by: Jessica Kraft
Total time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 5 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 3 teaspoons Imperial Sugar Light Brown Sugar
  • 11 ounce bag wrapped caramels, unwrapped
  • 5-6 cups sweetened shredded coconut (can also use unsweetened)
  • 4 ounces chocolate almond bark
  • 1-2 teaspoons sea salt
How to cook:
  1. No Bake Salted Caramel Coconut Macaroons
  2. In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.) Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut. Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely. In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries. Allow to cool completely and for chocolate to fully harden. Store airtight at room temperature. Do not refrigerate.
  3. In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.) Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut. Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely. In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries. Allow to cool completely and for chocolate to fully harden. Store airtight at room temperature. Do not refrigerate.
Notes: Salted Caramel Coconut Macaroons, 1 (14 oz) can Sweetened Condensed Milk · 3/4 cup caramel sauce · 1 cup flour · 2 (14 oz) bag shredded sweetened coconut flakes · 1 1/2– 2 tsp tsp
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