Coconut-Salted Caramel Thumbprint Cookies

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.

Amazing Coconut Pie

Sweet- but not too sweet, with the perfect flavors of custard and coconut. A pie that makes it's own crust! Thank you My Retro Kitchen

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix... eg Besquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

• Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
• Blend on LOW speed for 3 minutes.
• Pour into a greased 9-inch pie plate. 
• Sprinkle with coconut.
• Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.
• Serve warm or cool on a wire rack.
• Store leftover pie in refrigerator.

Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt

4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

• Heat oven to 160C, Gas 3, 300F. 
• Grease and line a 9in loaf pan
• Cream the butter and sugar until a pale light colour.
•  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
• If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
• Once combined, add the shredded / desiccated coconut 
• Add the rest of the coconut milk and flour.
• Transfer the cake mixture to the greased and lined loaf tin. 
• Place in the oven for 1hr and 15 minutes. 
• Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake is done, take it out of the oven and leave in the cake tin until cool. 
• Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
• Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
• The liquid will be quickly absorbed by the cake.
• Immediately sprinkle the dried coconut all over so it sticks. 
• You can use as much dried coconut as you wish.
• Allow to cool. 
• Store in an airtight container. 
• This cake is best eaten the following day