Servings: 24
Calories: 206kcal
Equipment
- stand or hand mixer
- parchment paper
- Rubber Spatula
- Cookie cutter(s) 2-inch and 1-inch round or similar
- small offset spatula or butter knife
- piping or ziplock bag optional
Ingredients
Cookie Dough
- 1¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but highly recommend
Coconut
- 1½ cup coconut flakes unsweetened
Caramel
- 10-11 oz soft caramel squares I used Werther's Soft Caramels
- 2-3 tablespoon heavy whipping cream
Chocolate
- 8 oz chocolate chopped
- 1 tablespoon coconut oil optional
Instructions
- In a medium bowl, combine and mix dry ingredients together. Set aside.1¼ cup all-purpose flour, ¼ tsp baking powder, ¼ tsp sea salt
- With a hand mixer or stand mixer with a paddle attachment, cream softened butter and sugar together for 3-4 minutes on medium speed until it's noticeably increased in volume and paled in color. Add in milk, vanilla, and almond extract and mix again - making sure you scrape the bottom of the bowl.½ cup unsalted butter, ⅓ cup granulated sugar, 1 tbsp milk, ½ tsp vanilla extract, ¼ tsp almond extract
- Add bowl of dry ingredients and mix only until flour has been fully absorbed - do not over-mix. The dough should be come cleanly off the bowl. Bring together into a ball and transfer it between two sheets of parchment paper. Roll it into a sheet about ¼-inch (6mm) thick. Place it on an upside baking sheet and chill in fridge for 1 hour minimum to overnight.
- Preheat oven for at least 30 mins to 350℉ (175℃).
- Spread coconut flakes onto a baking sheet and toast in oven for 12-15 minutes, stirring every 3-4 minutes. Keep a close eye on it as flakes can burn quickly. Once it's golden brown, remove from oven and transfer all the coconut to a cool baking sheet. It is to prevent the residual heat from toasting the flakes further. Set aside.1½ cup coconut flakes
- When ready to bake, remove chilled cookie dough from the fridge. Peel back the top layer of parchment paper. Cut out donut-shaped cookies using a 2-inch (5cm) cookie cutter, and 1-inch (2.5cm) ones for the middle. Using an offset spatula or butter knife, gently lift each cut-out cookie ring and place them on parchment paper and baking sheet. If the dough or cut-outs become soft in the process, chill dough in fridge for a few minutes - you can always re-roll it.
- Gather all the dough scraps into a ball when finished, and re-roll it between parchment paper. Chill again for 15 minutes. You can bake off the first baking sheet of cut-out cookies, or you can chill them as you wait to cut out more cookies from the re-rolled dough and bake them all at once. In total, you should yield approx 23-25 cookies.
- Bake cookies for 8-10 minutes until the edges turn golden. Cool cookies on the baking sheet for a few minutes, then transfer them to a wire rack.
- For the caramel: unwrap caramel squares and place them in to a microwave-safe bowl. Pour in the heavy cream and heat in short 15-20 seconds increments until it's a creamy melted consistency. When stirred, the caramel should fall in ribbons and leave a trail. Add 1 more tablespoon of heavy cream, if needed.10-11 oz soft caramel squares, 2-3 tbsp heavy whipping cream
- Transfer coconut flakes into a large mixing bowl. Pour in 1 cup (240g) of the melted caramel and mix until flakes are evenly coated. The coconut mixture should be tacky, but come cleanly off the bowl. You should have about ¼-⅓ cup caramel remaining.
- Using an offset spatula or back of a spoon, add a thin layer of the remaining caramel on top each cookie ring - this will act as the glue. Using clean damp hands or gloves, grab about 1 tablespoon (14g) of the coconut caramel mixture and distribute it evenly around the cookie ring, pressing down gently. Place finished cookie onto parchment paper/baking sheet and repeat. Once finished, chill tray of cookies in fridge for 15 minutes.
- For the chocolate: add chopped chocolate to a medium microwave-safe bowl, reserving a small handful of chocolate on the side. Melt in microwave in short 20-30 second increments until smooth, then add in the reserved chocolate stirring until completely melted and shiny. If consistency is still too thick, you can melt in optional coconut or vegetable oil. I would avoid using chocolate chips here as they do not melt down as smoothly.8 oz chocolate , 1 tbsp coconut oil
- Using clean hands or a fork, dunk the entire cookie bottom portion into the melted chocolate. Lift and shake cookie to allow excess chocolate to drip off. If using hands, check first to be sure the chocolate has cooled to the touch. You can also use the edge of the bowl to remove more chocolate - we want to try our best to have one even coating. Place dunked cookie on parchment paper and repeat until all cookie bottoms have been coated.
- Drizzle remaining chocolate on top the cookies, using either a piping bag or ziplock bag. You can also simply dunk a fork into the chocolate, and wave it over the cookies. Chill in fridge for a few minutes to allow chocolate to set, snap off any excess chocolate from the center and edges of the cookies, and serve.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the best consistent results, use a kitchen scale. Measuring ingredients accurately gives you the best chance for success, and a scale will give you the most precise readings.
Nutrition
Serving: 1 | Calories: 206kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 92mg | Fiber: 2g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Let us know how it was!
