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.

Random Recipe: Salted Chocolate Chunk Cookies

I have had a favorite cookie recipe for years. Nothing compared to it. Until this week. This past year Chris and I have found that we tended to gravitate towards chocolate chip cookies with flake salt on top. Anytime we are at a bakery that is what we order.

Over the weekend I decided it was time to find and make a recipe to have them at home — that and I keep having these nesting urges to bake. This is a must make recipe. It is really no different to make than any other chocolate chip cookie recipe. One thing that is always important to me is what they taste like a few days later. Often I find I only like cookies right out of the oven and they taste differently the next day or a few days later. Not these cookies. Chris will have to fight me for these — he usually gets what is left after day one.

Salted Chocolate Chunk Cookies with Heath Bar Bits

Makes about 18 to 24 cookies

1/2 cup unsalted butter (room temperature)
2 tablespoons sugar
2 tablespoons turbinado sugar (Sugar in the Raw) [If you do not have any use brown sugar.]
3/4 cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
1/2 pound semi-sweet chocolate cut into 1/2″ chunks with a knife
1/4 cup heath bar bits
Flaky sea salt to top cookie dough

Heat oven to 360°F and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter and sugars together with a mixer for about 5 minutes. Mix in egg and vanilla. Mix in salt and baking soda until combined. Add flour until just mixed. With a spatula, stir in the chocolate chunks and heath bar bits.

Form cookies into 1 1/2 tablespoon sized mounds and add to prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 12 minutes or until golden on the outside but still very soft inside. Let cool for about 5 minutes before serving. So good!