Chocolate Caramel Coconut Cookies Slightly Better For You Recipes

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CHOCOLATE CARAMEL COOKIES



Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY



Salted Caramel Coconut Cookies Recipe by Tasty image

Here's what you need: sliced almond, sweetened coconut flakes, all purpose flour, kosher salt, unsalted butter, sugar, vanilla extract, large egg, caramel candy, heavy cream, flaky sea salt, chocolate ganache

Provided by Pierce Abernathy

Categories     Desserts

Yield 18 cookies

Number Of Ingredients 12

6 oz sliced almond
6 oz sweetened coconut flakes, divided
1 ½ cups all purpose flour
½ teaspoon kosher salt
8 tablespoons unsalted butter, room temperature
½ cup sugar
½ teaspoon vanilla extract
1 large egg
4 oz caramel candy
3 tablespoons heavy cream
flaky sea salt, for sprinkling
½ cup chocolate ganache, for drizzling

Steps:

  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
  • Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
  • Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
  • Add the flour and salt, and process until combined.
  • In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
  • Add the egg and beat to incorporate.
  • Fold in the flour mixture with a rubber spatula until no dry spots remain.
  • Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
  • Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
  • Chill the dough balls for 30 minutes.
  • In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
  • Roll the chilled dough balls in the almond coconut mixture to coat the outside.
  • Bake the cookies for 12 minutes, or until set. Let cool completely.
  • In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
  • Fill the centers of each cookie with the caramel mixture.
  • Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 14 grams

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