Random Recipe: Salted Caramel Coconut Cookies

I was a Girl Scout who loved selling Girl Scout Cookies. I think that was the reason I stayed involved so long. It was the competition, trying to surpass my goal from the year before, and the adrenaline of it all. At the time I hated Samoas, mostly because I did not like coconut. I have always had food texture issues, and something about the texture of coconut grossed me out. Until about five years ago. Somehow as I changed the types of foods I ate to become healthier I found coconut in its purest form (not mixed with chocolate and caramel). I fell in love with coconut and eventually added chocolate and coconut and now love Samoas.

These quasi cookies / slight macaroons would not have been something I would have eaten as a child. I would have been missing out. What is not to love about coconut and salted caramel? These are pretty easy to make and hit the spot, plus the added flake salt makes them even better. Definitely worth trying. Enjoy!

Salted Caramel Coconut Cookies

Makes about 20 cookies

1 1/5 sticks unsalted softened butter
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 large beaten egg
6 oz sweetened flaked coconut
7 oz soft caramel candies (soft!)
3 tablespoons heavy cream
1 tablespoon flaky sea salt

Preheat oven to 350 degrees.

Beat together butter and sugar with a mixer. Then beat in the vanilla and salt. Gradually mix in the flour and beat until combined.

Roll the dough into 1-inch balls with your hands.

Beat eggs in a small bowl. Put the coconut in another small bowl. Dip each ball first in the egg, then roll in the coconut.

Place balls on a baking sheet lined with parchment paper. Press an indentation into each ball with your finger. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.

Remove and let cool on a wire rack.

Unwrap the caramels and place in saucepan with heavy cream over low heat. Stir until the caramels are melted and the mixture is smooth. Spoon the caramel sauce into the cookie indentations. Sprinkle with sea salt.

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