If you’re one of the five people that read this blog, you might remember my dad’s ongoing Christmas present this year, a cookie of the club type of thing. I think I’ve only shared February’s chocolate sugar cookies but I really hope to share more recipes in the future. This month, I had an idea for cookies using some coconut since I had so much left after making coconut cakes at Easter and what I came up with is a mixture of coconut, caramel bits, and toasted almonds.
When I delivered the cookies to my dad last week, my parent’s really enjoyed them. My mom went so far as to say I shouldn’t share the recipe with anyone. But you know I can’t do that! My brother told me he had to sneak quite a few too. They were definitely a hit!
The cookies are chewy and caramel-y. The coconut adds great taste and texture and the almonds round everything out with the crunch and saltiness. And since they’re cookies, the recipe is very easy to pull together. Please forgive the image overload. I am starving and the cookies look so good!
Coconut Caramel Crunch Cookies
- 2 sticks unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups toasted shredded coconut
- 3/4 cup caramel bits (I used Kraft)
- 1/2 cup toasted slivered almonds
- Preheat oven to 375 degrees. Whisk to sift together flour, baking soda, and salt in a bowl and set aside.
- In the bowl of an electric mixer, cream butter and sugar together until lightened in color and increased in volume (about five minutes). Add eggs one at a time blending well after each addition. Mix in vanilla extract.
- Slowly add dry ingredients to the butter and sugar mixture. Blend until just combined. Remove from mixer and gently fold in coconut, almonds, and caramel bits by hand.
- Scoop the dough onto a parchment lined baking sheet about 2 inches apart. Bake for 9 – 11 minutes until golden brown and set.
Notes: To toast coconut, spread shredded coconut onto a sheet pan and bake at 325 degrees for 4 minutes. Remove from oven, stir, and return to oven for another 3-4 minutes until lightly brown. Keep an eye on the coconut during the last 3 – 4 minutes. Once it starts to turn brown it can go quickly. You can also toast almonds on a sheet pan at 325 degrees for about 4-5 minutes until golden.
And now to figure out June’s cookie of the month. Be sure to save this for later!