Coconut and Caramel Creme Cookies
Coconut and Caramel Creme Cookies sounds kinda boring doesn’t it? But Holy Mother-Trucker Cookies (because these are damn addicting) just doesn’t seem to describe it, neither does Better Than Sex Cookies—so I went with what was descriptive. I just don’t understand this trend of naming food “better than sex blankity-blank”.
Here’s what you’ll find in these cookies: a cookie base made from toasted coconut flour, standing side-by-side that is a strong caramel flavor based in a caramel creme sauce that also pulls double duty as the fat ratio (in lieu of butter) and since I enjoy calorie-packing desserts I decided a Rolo at the center was must and finishing with my usual heavy-handed style I dipped the tops in a chocolate glaze and sprinkled toasted coconut on top.
Seriously, look at that ooey-gooey drip, it’s laughing at you, so make it shut up and bake this cookie. Then show it whose boss and devour it. See what happens when you don’t sleep and you bake too much and test one too many cookies—you start to talk to your food and anthropomorphize it.
That aside, this recipe came to me when I realized I had one stick of butter in the refrigerator. How does someone who runs a baking blog and is working on a cookie book run out of butter? I’m not sure but it’s probably rooted in the same part of my brain that allows my car to run out of gas, leaves the front door wide open while I’m at work and sends off tax documents with no postage. Needless to say, not having butter in the fridge is at least benign compared to those other things.
And in this one instance, yay to my absent-minded brain!
Coconut and Caramel Creme Cookies
Yield: Makes approximately 24-28 two inch cookies
- 1/2 cup sugar
- 3 tablespoons water
- 2 tablespoons butter
- 3/4 cup heavy cream
- 1 1/2 oz. sweetened coconut, about 1/2 cup
- 2 1/4 cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup caramel creme, warm not hot
- 1 egg
- 1/2 cup granulated sugar
- 1/2 dark brown sugar, packed
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 2 1.7 oz Rolo candy packs
- 2/3 cups dark chocolate
- 1 tablespoons heavy cream
- 5 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Heat oven to 350 degrees F.
To make caramel creme
- Add sugar and water into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream to saucepan. The mixture will bubble wildly. Set aside and move to cookie making portion.
To make cookie
- Spread coconut into a thin layer on a bake sheet and bake for 5-7 minutes. At the 3-4 minute mark, toss coconut and continue to bake. Keep a close eye on the coconut as it quickly goes from toasted to burnt. Remove from oven and cool completely.
- Place toasted coconut and flour in a food processor and process until coconut is finely ground into flour. Add baking soda and salt and process in food processor. Set coconut flour mixture aside.
- Place caramel creme and granulated sugar and brown sugar in a stand mixer bowl and beat on medium speed with the paddle attachment until well combined about two minutes. With the mixer still running add in egg and beat until combined. Add in corn syrup and vanilla extract and beat until combined. Turn mixer to low and slowly add flour mixture; beat until just combined.
- Using a cookie dough scoop, scoop out or pinch off approximately 1 tablespoon of dough and flatten it into a 11/2 inch disc. Place a Rolo in the center and fold dough around it and then gently roll it between your hands to create a ball. Place cookie balls 1 inch apart on the cookie sheet. Bake for 9-11 minutes at 350 degrees. Remove from oven and allow cookies to rest on bake sheet for 1 minute before transferring to a cooling rack.
To make chocolate glaze
- Place chocolate in small sauce pan and over low heat, let melt, stirring occasionally to until smooth. Add in confectioner sugar and heavy cream and whisk to combine. Add in 3 tablespoons water and whisk to combine. Add more water as needed, one tablespoon at a time to achieve glazing consistency. (For a shinier glaze, albeit a stickier one, add an additional tablespoon of heavy cream).
- Dip cookies in chocolate and sprinkle coconut on top. Set aside for chocolate glaze to set before serving.
A few notes:
- The key to this cookie is the caramel creme, so do not use store bought caramel as a replacement. The carmel creme is made with a heavy ratio of cream, so that it ends up serving as the "fat" in the cookie (in lieu of butter).
- The other key to this recipe is the homemade coconut flour made by processing shredded coconut(toasted) with with the flour. If you don't have a food processor skip the shredded coconut and replace that with a 1/4 cup of flour and add 1/4 teaspoon of coconut extract in the wet portion right before or after the vanilla extract. Keep in mind the flavor will be slightly different since coconut extract tastes different than toasted coconut.
- I'm sure someone will ask, so I'll be preemptive—yes, you can skip the corn syrup. Keep in mind if you do, the cookies will not be as chewy.