INGREDIENTS:
Cookie Base:
- 2 cups (300g) of all-purpose flour
- 1 cup (225g) salted butter
- 3/4 cup (167g) white sugar
- 1/2 teaspoon (4g) fine sea salt
- 1 egg white
- 3/4 teaspoon (4g) vanilla extract
- 1/2 teaspoon (2g) almond extract
Caramel Coconut Topping & Dipping :
- 2.5 cups (175g) unsweetened shredded coconut
- 1 cup (208g) white sugar
- 1/4 cup (59ml) water
- 2.5 tablespoons (54g) light corn syrup
- 4.5 tablespoons (64g) cold unsalted butter
- 1/2 cup (118ml) heavy whipping cream
- 1/2 teaspoon (4g) fine sea salt
- 2 teaspoons (13g) vanilla bean paste
- 12oz (340g) 60 pct dark chocolate, melted
INSTRUCTIONS:
Cookie Base:
- Preheat the oven to 350F. In a medium-size bowl, add flour and mix in salt; in a separate bowl, add butter and begin beating it with a hand mixer till evenly distributed in the bowl; while beating on medium speed, add in sugar, 1 tablespoon at a time until everything gets added.
- Then mix in egg white until thoroughly incorporated, followed by vanilla extract and almond extract; mix until combined. To your mixture, add flour, 2 tablespoons at a time, beating until fully incorporated.
- Divide your cookie dough into 2 pieces, place between 2 pieces of parchment paper, roll it out about ¼” thick and place onto a sheet tray; repeat with the other piece of dough and place in the fridge overnight to firm.
- Using a 2.5” donut cutter, punch out as many donut-shaped rings from your dough; place those rings onto a parchment-lined baking sheet, spaced about ¾” apart. Place in the oven for 15 – 18 minutes or until golden brown, let it cool slightly, and place it on a wire rack to cool completely.
Caramel Coconut Topping & Dipping:
- Pre-heat oven to 350F. On a baking sheet, add coconut, and place in the oven, stirring often for 3 – 6 minutes or until a toasted golden brown. Remove from the oven and place on another baking sheet to cool down completely.
- In a medium-size sauce pot, add sugar, water, and light corn syrup; lightly mix that, set up over medium-high, let it dissolve, and come to a boil. Once boiling, let it cook (swirling around if necessary) until your sugar turns into an amber color.
- Then whisk in butter; once melted and emulsify, add heavy cream; whisk together until combined. Next, add salt and vanilla paste. Pour that into a separate container and cool to room temperature.
- Place your toasted coconut in a medium-sized bowl, then add ¾ of your caramel and toss together until thoroughly combined. For the remaining caramel, spread it evenly on the base of your cookies.
- Mount your coconut on top of your ring, nice and evenly, to cover the entire ring. Repeat that with all your cookies.
- Pour ¾ of your melted chocolate into a medium-size bowl, then place your cookie in the chocolate, leaving the coconut exposed. Next, drain your cookie with a fork and put it on a baking sheet with a silicone baking mat. Repeat with the rest of your cookies, and finally, do a fine drizzle on top of your cookies. Let it solidify at room temperature and enjoy.