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!
- 2 sticks unsalted butter, softened
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons kosher salt
- 2 cups toasted shredded coconut
- 3/4 cup caramel bits (I used Kraft caramel bits)
- 1/2 cup toasted slivered almonds
- Preheat oven to 375 degrees. In a large bowl, combine dry ingredients, whisk to sift, and set aside.
- Using an electric mixer, cream butter and sugars until light and fluffy, about 5 minutes.
- Add eggs to butter mixture one at a time combining well after each addition. Mix in vanilla.
- Slowly add dry ingredients and mix until just combined.
- Gently stir in coconut, caramels, and almonds 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.
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