Salted Caramel Coconut Cookies

Salted Caramel Coconut Cookies

4.6(257)

Cook Time
-
Total Time
-
Yield
18 cookies

How to Make It

1. Step
Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
2. Step
Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
3. Step
Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
4. Step
Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
5. Step
Add the flour and salt, and process until combined.
6. Step
In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
7. Step
Add the egg and beat to incorporate.
8. Step
Fold in the flour mixture with a rubber spatula until no dry spots remain.
9. Step
Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
10. Step
Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
11. Step
Chill the dough balls for 30 minutes.
12. Step
In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
13. Step
Roll the chilled dough balls in the almond coconut mixture to coat the outside.
14. Step
Bake the cookies for 12 minutes, or until set. Let cool completely.
15. Step
In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
16. Step
Fill the centers of each cookie with the caramel mixture.
17. Step
Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
18. Step
Enjoy!

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