Coconut Pecan Caramel Sandwich Cookies Recipes

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

NO BAKE PECAN COCONUT PRALINE COOKIES

Steps:

• In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
• Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
• Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
• Let set completely (freezing if necessary), then enjoy!

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

COCONUT-PECAN-CARAMEL SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor, and pulse until finely chopped.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour and salt; beat until combined. Beat in chopped coconut-nut mixture until combined. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill dough until firm, 30 to 45 minutes.
• Line two large baking sheets with parchment paper; set aside. On a lightly floured piece of parchment paper, roll out the dough to 1/8-inch thickness. Transfer to another baking sheet, and freeze until firm, 5 to 10 minutes. Using a 2-inch flower cookie cutter, cut out shapes, and place 1 inch apart on prepared baking sheets. Freeze until firm, 5 to 10 minutes.
• Remove from freezer. Using a 3/4-inch round cookie cutter (or the wide end of a pastry tip) cut out and remove the centers from half of the cookies. Bake, rotating sheets halfway through, until golden brown, about 12 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be made 1 day ahead and kept in an airtight container at room temperature.
• Spoon or pipe about 1 teaspoon Caramel Filling onto the flat side of each of the whole cookies. Top with cut cookies, keeping flat sides down. Drizzle the remaining caramel over the tops. Let caramel set at least 2 hours, or overnight, at room temperature. Cookies can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for up to 5 days.
• Caramel Filling
• Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan. Set over medium-high heat, and stir to combine. Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Remove from heat. Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined. Add the butter and stir to combine. Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.