Prepare to embark on a delectable journey that will transform your kitchen into a gourmet paradise! These Caramel Coconut Shortbread Cookies are not just a treat; they're a culinary masterpiece that combines the rich, buttery texture of classic shortbread with the tropical sweetness of coconut and the luxurious drizzle of caramel. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver cookies so irresistible, they'll vanish from your cookie jar faster than you can say "seconds, please!"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter
- 1/2 cup powdered sugar
- 2 cups flour
- 1 cup shredded coconut
- 1/2 cup caramel sauce
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for about 3-4 minutes until the mixture is smooth and pale.
- Gradually add flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the dough.
- Roll the dough into small balls, approximately 1 inch in diameter. Place them about 2 inches apart on the prepared baking sheets.
- Gently press down on each cookie ball with the back of a fork to create a slight indentation and flatten them slightly.
- Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are completely cool, drizzle caramel sauce over the top of each cookie in a zigzag pattern.
- Allow the caramel to set for about 10 minutes before serving or storing in an airtight container.
Tips
- Make sure your butter is softened but not melted - room temperature is key for the perfect cookie texture.
- Use a high-quality, unsweetened shredded coconut for the best flavor and texture.
- Don't overmix the dough, as this can make the cookies tough instead of delicately crumbly.
- For uniform cookies, use a cookie scoop or weigh each dough ball to ensure consistent sizing.
- Allow cookies to cool completely before drizzling caramel to prevent immediate absorption.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- For an extra touch of elegance, lightly toast the coconut before adding to the dough for a deeper, nuttier flavor.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 1g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 30mg
