Chocolate Coconut Caramel Cookies
Toasted coconut, chocolate & salted caramel cookies🥥 🍪 It’s a flavor combination you don’t want to miss out on. These scrumptious cookies are soft and moist with slightly crisp, buttery edges and packed to the brim with nutty coconut and melty chocolate.
They are so decadent & flavorful and get even more delicious with each bite of salted caramel filling- I really hope you guys give this one a try!
Recipe makes about 18 cookies.
Coconut praline:
190g desiccated coconut
80g sugar
3g salt
10g neutral or coconut oil
Toast the coconut in the oven at 160C for about 10 minutes, stirring halfway through, until golden brown.
Place half of the sugar in a small saucepan and melt over medium heat. Once the sugar has melted, add the rest of the sugar and cook until the caramel turns into a rich amber color.
Immediately pour the caramel onto a tray lined with silpat/parchment paper and let cool completely.
Once the caramel has cooled, roughly break with your hands and place into a food processor with the toasted coconut, salt and oil. Blend everything together until smooth.
Salted caramel:
150g whipping cream
38g milk
38g glucose (1)
1g salt
70g sugar
80g glucose (2)
52g unsalted butter, cut into cubes
Place the cream, milk, glucose (1) and salt in a small saucepan and bring to a gentle simmer. Remove from heat.
Place the sugar and glucose (2) in another saucepan and cook over medium heat until the caramel reaches 185C.
Gradually add the hot cream into the caramel, whisking constantly.
Bring the mixture back a boil and cook until 105C. Transfer to a bowl and let cool to about 70C.
Add the butter and hand-blend to make a homogenous mixture. Place cling film directly on the surface of the caramel and let set in the fridge for at least 4 hours (or overnight).
Chocolate coconut cookies:
140g unsalted butter, softened
63g coconut praline
120g brown sugar
95g icing sugar
105g eggs (about 2 large eggs)
364g all-purpose flour
2g baking powder
5g baking soda
3g salt
60g desiccated coconuts
100g milk chocolate chips
100g dark chocolate, cut into chunks
Unsweetened coconut flakes + extra chocolate chips to put on top (optional)
Place the butter, coconut praline, brown sugar and icing sugar in a bowl and mix until well combined.
Add the eggs and beat until smooth.
Sift the dry ingredients together and add to the batter in 2 times.
Add the desiccated coconuts and chocolate and mix until just combined.
Roll balls of cookie dough, approximately 50g each, and place on trays lined with silpat/parchment paper. Flatten the cookie dough slightly with the palm of your hand, then put some coconut flakes + chocolate chips on top of each cookie dough. Chill the dough in the fridge for at least an hour.
Bake the cookies at 165C for 10 minutes. As soon as the cookies come out of the oven, take a pastry ring slightly larger than the cookie and gently move it in a circular motion around the cookie until you get a perfectly round shape.
While the cookies are still warm, pipe the salted caramel into the cookies. Let cool.
Once the cookies have cooled, pipe some coconut praline + more caramel on top of each cookie. Decorate with toasted coconut flakes, fresh coconut meat and grated chocolate.
Hope you enjoy!🤎