SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY
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
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
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
PEACH TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL
Steps:
- For the peach tart: Preheat the oven to 350 degrees F.
- Toss the peaches with the brown sugar and lemon juice and set aside.
- Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
- Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
- Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
- For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
- To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
Yummy coconut cookies with smooth caramel accented with just a bit of salt. YUM. This came from Martha Stewart.
Provided by Ambervim
Categories Dessert
Time 41m
Yield 54 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
- With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
- Press dough together in plastic wrap, then roll into 1 1/4-inch balls.
- Dip each ball in beaten egg, and roll in coconut.
- Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
- Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
- Place caramels and heavy cream in a small saucepan over low heat.
- Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
- Spoon into indentations in cookies, and sprinkle with sea salt.
- Rewarm caramel if it hardens before all cookies are filled.
Nutrition Facts : Calories 160.7, Fat 8.9, SaturatedFat 5.9, Cholesterol 23.3, Sodium 106.7, Carbohydrate 19.3, Fiber 0.5, Sugar 11.9, Protein 1.7
CARAMEL GOLDEN NO-BAKE COOKIES
These are so yummy and good to make whenever because they require NO BAKING you just mix them together and let them sit for about 5-10 minutes until they are firm. This is a great cookie recipe for 10 years and older. As long as an adult is there to supervise, they can pretty much do it themselves.
Provided by Unique Chef D
Categories Drop Cookies
Time 6m
Yield 20-30 cookies, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, mix sugar, milk, and butter.
- Boil for one minute, stirring constantly.
- Remove from heat and stir in the remaining ingredients.
- Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.
Nutrition Facts : Calories 400.3, Fat 13.3, SaturatedFat 4.8, Cholesterol 13.9, Sodium 116.2, Carbohydrate 65, Fiber 3.5, Sugar 44, Protein 8.2
HEATH SALTED CARAMEL COOKIES
After one bite of a Heath salted caramel cookie from Starbucks I knew I would have to find the recipe. I searched the internet, but came up with nothing, so I took my favorite chewy chocolate chip cookie recipe, changed the ratio of brown sugar to white sugar and substituted Heath bits, crushed pretzels, and white chocolate chips for the chocolate. Sprinkled with a bit of turbinado sugar and coarse salt
Provided by Chefsalad
Categories Dessert
Time 25m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a small bowl and whisk together.
- Mix butter and sugars for several minutes, until light and fluffy.
- Add eggs and vanilla to butter/sugar mixture and combine well.
- Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
- Refrigerate cookie mix overnight. This will allow the flavors to combine.
- Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
- Bake at 350 for 10-12 minutes.
SALTED CARAMEL COCONUT MACAROONS
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Macaroon Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
- Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
- Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 54
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
- Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.
SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
More about "salted caramel coconut cookies recipe by tasty"
8 SALTED CARAMEL COCONUT COOKIES IDEAS | DESSERT RECIPES ...
From pinterest.com
8 pins
COCONUT SALTED CARAMEL THUMBPRINT COOKIES - ALL ...
From therecipes.info
SALTED CARAMEL COCONUT THUMBPRINT COOKIES BEST RECIPES
From recipesforweb.com
SALTED CARAMEL COCONUT COOKIES - CREATE THE MOST AMAZING ...
From recipeshappy.com
SALTED CARAMEL COCONUT MACAROONS | COCONUT & CARAMEL RECIPE
From lifeloveandsugar.com
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL …
From stevehacks.com
10 BEST SALTED CARAMEL COOKIES RECIPES - YUMMLY
From yummly.com
SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY FOOD
From wikifoodhub.com
SALTED CARAMEL NO BAKE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALTED CARAMEL COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
SALTED CHOCOLATE CARAMEL COOKIES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
VEGAN SALTED-CARAMEL COCONUT THUMBPRINT COOKIES | 21 ...
From popsugar.com
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL RECIPE
From lovebugsandpostcards.com
OATMEAL CHOCOLATE CARAMEL COOKIES - THE SALTED COOKIE
From thesaltedcookie.com
SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY | HOLLY ...
From copymethat.com
48 BEST SALTED CARAMEL COOKIES IDEAS | DELICIOUS DESSERTS ...
From pinterest.ca
CARMEL APPLE COOKIE RECIPE WITH CARMEL BITS - THERESCIPES.INFO
From therecipes.info
SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY | RECIPE ...
From pinterest.com
SALTED CARAMEL COCONUT THUMBPRINT COOKIES - COOKING …
From cookingclassy.com
VEGAN SALTED CARAMEL SAUCE RECIPE | LAIRD SUPERFOOD
From lairdsuperfood.com
SALTED CARAMEL COCONUT THUMBPRINT COOKIES - THERESCIPES.INFO
From therecipes.info
SALTED CARAMEL MOCHA - THECOFFEESUITE.COM
From thecoffeesuite.com
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
From thebakerchick.com
NUTTY SALTED CARAMEL COCONUT ICE CREAM - TRIED AND TASTY
From triedandtasty.com
LOVING FOOD - SALTED CARAMEL COCONUT COOKIES | FACEBOOK
From facebook.com
SALTED CARAMEL CUPS | FOODTALK
From foodtalkdaily.com
SALTED CARAMEL COCONUT COOKIES - ZAKRUTI.COM
From zakruti.com
VEGAN SALTED CARAMEL COCONUT THUMBPRINT COOKIES - DISHING ...
From dishingouthealth.com
15 QUICK RECIPES FOR SALTED CARAMEL COOKIES - ITS OVERFLOWING
From itsoverflowing.com
TASTY - SALTED CARAMEL COCONUT COOKIES | FACEBOOK
From facebook.com
SALTED CARAMEL SHORTBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN SALTED CARAMEL RECIPE WITH COCONUT SUGAR - ORGANIC ...
From organicauthority.com
SALTED CARAMEL AND OAT PROTEIN COOKIES RECIPE | FUNCH
From au.funchfood.com
VEGAN SALTED CARAMEL COOKIES - THE QUEEN OF DELICIOUS
From thequeenofdelicious.com
SALTED CARAMEL COCONUT COOKIES RECIPE - CREATE THE MOST ...
From recipeshappy.com
SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY | RECIPE ...
From pinterest.co.uk
SALTED CARAMEL (COCOA) COOKIES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
SALTED CARAMEL COOKIES - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
You'll also love