Cookies

Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies

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Coconut cookies. Caramel cream filling. Some dipped in white chocolate. Some dipped in dark chocolate. All topped with toasted coconut. I had been planning on making these cookies for a while. I originally wanted to fill with just caramel sauce, but the few I tried that with, the caramel just oozed out. So I decided to make a sort of buttercream out of the caramel sauce. It mellowed the caramel flavor a bit, but still the flavors in these cookies are exactly what I wanted. The white chocolate c

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For the cookies:
1 cup finely shredded unsweetened coconut, toasted
1 cup sugar
1 tsp. coconut emulsion or extract
1 tsp vanilla extract
3 cups all-purpose flour (regular or gluten free)
¼ tsp sea salt
3 sticks (1 ½) cup cold butter, cut into pieces
For the Caramel cream filling:
Caramel sauce:
1 stick butter (113g/ ½ cup)
1 cup brown sugar
2 tablespoons honey
1 tbsp vanilla extract
1 cup heavy cream room temp
½ tsp sea salt
Cream filling:
2 sticks butter ( 1 cup butter) at room temperature
1 cup powdered sugar, sifted
½-3/4 c caramel sauce
Chocolate topping
Milk, dark, white chocolate for melting ( bars not chips, I used Green and Blacks Organics)
Toasted coconut
For the cookies In a large bowl combine toasted coconut, flour, sugar and sea salt. Whisk to combine, and slowly pour into a bowl of a food processor. Pulse a few times. Add in the butter one piece at a...
See the full directions on my site
Nutritions

Calories
575

Sodium
522mg
21% DV

Fat
37g
58% DV

Protein
5g
10% DV

Carbs
41g
14% DV

Fiber
2g
10% DV