Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies

Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 541 calories, 10g of protein, and 34g of fat per serving. This recipe serves 24 and costs 91 cents per serving. If you have caramel sauce, unsweetened shredded coconut, sugar, and a few other ingredients on hand, you can make it. 94 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Pineapple and Coconut. Overall, this recipe earns a rather bad spoonacular score of 37%. Chocolate Dipped Coconut Shortbread Cookies, Chocolate Dipped Coconut Shortbread Cookies, and Decadent Chocolate Dipped Shortbread Cookies with Liberté Mediterranee Coconut are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

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 time while the food processor is running until all is combined. Add in the coconut and vanilla extracts and pulse again. Scrape down the sides when needed and keep pulsing a few seconds at a time until the dough is uniform in texture and the butter is fully incorporated. Transfer back to a bowl and cover with plastic wrap. Chill in refrigerator for minimum of 30 minto overnight. Preferably overnight. When ready to bake preheat oven to 325 deg. Prep cookie sheets with parchment paper or silicon bake mats.

On a lightly floured surface or between two pieces of parchment paper and roll out a portion of the dough, keeping the rest chilled, to about thickness. Cut with 1 cookie cutters (round or whatever shape you want) and carefully place on prepared cookie sheets at least 1 inch apart. Chill for 10 minutes in refrigerator then bake for 15 minutes, or just until bottoms start to brown, dont over bake. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion until all are baked. Cool completely before filling and dipping

For the Caramel Sauce:

In a heave bottomed pan over medium heat melt the butter. Add the brown sugar and honey and stir until dissolved. Attach a candy thermometer and boil the mixture until it reaches 260 deg F orhard ball stage. Remove from the heat and slowly pour in the cream, whisking while pouring, being careful as the mixture will splatter. Add in the vanilla and the salt and return to head and whisk until smooth. Cool completely at room temperature and keep in a sealed glass jar in the refrigerator until ready to use.

For the caramel cream:

In a stand mixer or a bowl and using a hand mixer cream the butter, about 30 seconds to 1 minute. Add in the powdered sugar and mix again. Slowly add in caramel sauce starting with about cup and mix well. Taste and add more sauce if desired for a deeper caramel flavor. Spread about 1 tbsp on one cookie and top with the other. Chill until ready to dip in melted chocolate

Cookie Assembly:

Match up the cookies that are closest in size ( some may have changed shaped a little while baking) and spread about 1 tbsp of the caramel cream in the middle on one cookie and top with the other. Repeat with remaining cookies. Chill or freeze until ready to dip in chocolate

Melt the chocolate in either a double boiler on the stove or in a glass bowl in the microwave. Take a chilled sandwich cookie and dip halfway in the chocolate. Gently scrape off some excess and place on a wax paper lined cookie sheet. Repeat with other cookies and freeze until set. This may take several batches due to freezer space/amount of cookie sheets. Keep cookies stored in an airtight container, they will keep best chilled or frozen. Serve at room temp.

 

Step by step:

1. For the cookies

2. In a large bowl combine toasted coconut, flour, sugar and sea salt.

3. Whisk to combine, and slowly pour into a bowl of a food processor. Pulse a few times.

4. Add in the butter one piece at a time while the food processor is running until all is combined.

5. Add in the coconut and vanilla extracts and pulse again. Scrape down the sides when needed and keep pulsing a few seconds at a time until the dough is uniform in texture and the butter is fully incorporated.

6. Transfer back to a bowl and cover with plastic wrap. Chill in refrigerator for minimum of 30 minto overnight. Preferably overnight. When ready to bake preheat oven to 325 deg. Prep cookie sheets with parchment paper or silicon bake mats.On a lightly floured surface or between two pieces of parchment paper and roll out a portion of the dough, keeping the rest chilled, to about thickness.

7. Cut with 1 cookie cutters (round or whatever shape you want) and carefully place on prepared cookie sheets at least 1 inch apart. Chill for 10 minutes in refrigerator then bake for 15 minutes, or just until bottoms start to brown, dont over bake.

8. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion until all are baked. Cool completely before filling and dipping

9. For the Caramel Sauce:In a heave bottomed pan over medium heat melt the butter.

10. Add the brown sugar and honey and stir until dissolved. Attach a candy thermometer and boil the mixture until it reaches 260 deg F orhard ball stage.

11. Remove from the heat and slowly pour in the cream, whisking while pouring, being careful as the mixture will splatter.

12. Add in the vanilla and the salt and return to head and whisk until smooth. Cool completely at room temperature and keep in a sealed glass jar in the refrigerator until ready to use.For the caramel cream:In a stand mixer or a bowl and using a hand mixer cream the butter, about 30 seconds to 1 minute.

13. Add in the powdered sugar and mix again. Slowly add in caramel sauce starting with about cup and mix well. Taste and add more sauce if desired for a deeper caramel flavor.

14. Spread about 1 tbsp on one cookie and top with the other. Chill until ready to dip in melted chocolate

15. Cookie Assembly:Match up the cookies that are closest in size ( some may have changed shaped a little while baking) and spread about 1 tbsp of the caramel cream in the middle on one cookie and top with the other. Repeat with remaining cookies. Chill or freeze until ready to dip in chocolate

16. Melt the chocolate in either a double boiler on the stove or in a glass bowl in the microwave. Take a chilled sandwich cookie and dip halfway in the chocolate. Gently scrape off some excess and place on a wax paper lined cookie sheet. Repeat with other cookies and freeze until set. This may take several batches due to freezer space/amount of cookie sheets. Keep cookies stored in an airtight container, they will keep best chilled or frozen.

17. Serve at room temp.

Nutrition Information:

covered percent of daily need