Ingredients: |
Ingredients: SHORT BREAD
1.5 c (204g) all-purpose flour
1 c unsalted butter, room temp
1/2 c powder sugar
1/2 c cornstarch
1 tsp vanilla
1 tsp salt
COCONUT CARMEL TOPPING
2.5 c bag of shredded coconut
1 c white sugar
1/4 c water
2.5 T light corn syrup
4.5 T cold unsalted butter
1/2 c heavy whipping cream
1/2 tsp fine sea salt
2 tsp vanilla bean paste
1/4 c dark chocolate, melted
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Directions: |
Directions:Pre heat your oven to 350º
COOKIE:
*Mix all the ingredients together with mixer. At first it will look crumbly, turn the speed up and it will form a nice whipped dough. It won't be a stiff dough that you that you can form with just hands.
*Use a spoon or a cookie scoop and scoop 2 T of dough directly onto a baking sheet with no parchment paper. Leave plenty of space, they will spread.
*Bake 15 minutes, then allow them to cool completely on your baking sheet. Remove with a fork or spatula.
* Toast Coconut on a baking sheet at 350º constantly tossing for 15 minutes.
COCONUT CARMAL TOPPING:
*In a pot at medium-high heat, add sugar, water and light corn syrup. Once boiling, let it cook until your sugar turns into an amber color. Remove from heat.
*Whisk in butter: once melted, add heavy cream. Whisk together until combined.
Add salt and vanilla. Pour into a separate container and cool to room temperature.
*Place your toasted coconut in a medium sized bowel, then add 1/4 of your carmel and toss together until thoroughly combined.
*For the remaining caramel, spread it evenly on the base of your cookies to asct as a glue.
*Evenly distribute your coconut to top of the cookies.
*Melt chocolate to drizzle over top and enjoy! |
This recipe for Gourmet Scoutie's Cookies (Samoa) is from