Caramel Coconut Delights
MagicalButter
24
5 minutes
Ingredients
Shortbread Cookies
- 1 Cup MagicalButter
- ½ Cup Sugar
- 2 Cups All-Purpose Flour
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tablespoons Milk
- ½ teaspoon Vanilla Extract
Toppings
- 3 Cups Shredded Sweetened Coconut
- 20 ounces Caramel
- 4 tablespoons Milk
- 10 ounces Milk Chocolate Melting Wafers
- Magical Spatulas
Directions
- In a large bowl cream together your butter and sugar until light and fluffy.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Scrape down the bowl of your butter mixture and add in your flour. Add in your milk and vanilla.
- Mix on medium speed if using a mixer or with your silicone spatula until your dough begins coming together into a ball.
- Once combined, split dough into two, press into a disk and chill in the fridge for at least 1 hour.
- After the dough has chilled, roll it out until about ¼ inch thick and cut your cookies out.
- Bake at 350 for 10-15 minutes until the bottoms begin to turn golden brown.
- Take cookies out and cool on the rack. Keep the oven on.
- While your cookies are cooling, spread the shredded coconut onto a baking sheet and bake for about 10 minutes stirring frequently to avoid burning the coconut.
- Remove from the oven when most of the coconut is light brown. Let cool and transfer to a medium sized bowl.
- After the coconut and the cookies have cooled, begin the caramel. In a medium sized glass bowl melt down your caramel using your microwave or a double boiler.
- After your caramel has begun to melt down add the 4 tbsp of milk and mix together using a silicone spatula.
- Once your caramel reaches a uniform consistency pour half of it into the bowl with your coconut and mix together.
- Using the other half of your caramel and a metal spatula coat your cookies with a layer of caramel.
- Add your caramel toasted coconut to the cookie using your hands to form clusters and let them set.
- After the toppings have set, melt down your milk chocolate and dip the bottom of your cookies. Place in the fridge for around 3 minutes for the chocolate to set.
- After the toppings have set, melt down your milk chocolate and dip the bottom of your cookies. Place in the fridge for around 3 minutes for the chocolate to set.
- Keep in the fridge using an airtight container for up to 2 weeks or up to 3 months in the freezer. Enjoy!
