Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies

May 07, 2013

151

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

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

Baked