Combine toasted coconut and salty caramel with a simple cookie for a sweet treat that’s eye-catching and wonderfully delicious. Thank you Bake or Break
3 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
1 & 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 & 1/2 teaspoons vanilla extract
9 ounces Werther's Original® Baking Caramels (about 30 caramels)
1/4 cup heavy cream
sea salt, for garnish
- Preheat oven to 350°F.
- Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour and salt. Set aside.
- Place the eggs in a bowl.
- Place the coconut in another bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Mix in the vanilla.
- Reduce mixer speed to low.
- Gradually add the flour mixture, mixing just until combined.
- Dough will be crumbly so squeeze it in your hand for a few seconds to get it to hold together
- Using a tablespoonful of dough at a time, press the dough in your hands to form balls.
- Roll each ball in beaten egg, and then roll in coconut.
- Place the balls on the prepared baking sheets.
- Use the handle of a wooden spoon to make an indentation in each cookie.
- Bake the cookies for 10 minutes.
- Remove the pan from oven, and use the handle of a wooden spoon to make indentations again.
- Bake the cookies 8 to 10 more minutes, or until cookies are golden brown.
- Cool the cookies on pans on wire racks.
- Place the caramels and cream in a small saucepan.
- Cook over medium-low heat until mixture is smooth.
- Spoon the caramel into cookie indentations.
- Sprinkle with sea salt.
- Allow the caramel to set before serving.
