COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 54
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
- Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.
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
Categories Desserts
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- 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.
- Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
- Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
- Add the flour and salt, and process until combined.
- 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.
- Add the egg and beat to incorporate.
- Fold in the flour mixture with a rubber spatula until no dry spots remain.
- Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
- Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
- Chill the dough balls for 30 minutes.
- In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
- Roll the chilled dough balls in the almond coconut mixture to coat the outside.
- Bake the cookies for 12 minutes, or until set. Let cool completely.
- In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
- Fill the centers of each cookie with the caramel mixture.
- Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 14 grams
COCONUT CARAMELS
When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They're always among the first of my Christmas candies to disappear.-Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 pounds.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
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