Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies. These cookies are a bit labor intensive but so incredibly worth making.
I love cookies; coming up with new types, baking them, Eating them. But styling for photographs I am at such a loss sometimes. It literally took me 4 days to take these photos. One day we had partly cloudy skies and the light was changing from dark to bright in my usual photography spot every 3 minutes. Good thing cookies look the same on day 4 as they do on day 1. I told my entire family they couldn’t eat ANY of these cookies until I was done photographing them. Such torture.
Then the next day was bright sun and I had only taken photos of one of the cookies so I decided I wanted to take pics of all the cookies in the same light.
But photography isn’t my strongest skill and I take FOR-EH-VER to take pics and by the time I got one type done it was time to do things with my kids like prepare dinner, baths bedtime and no more sunshine left sooooo that means try again the next day.
On the third day I had a nice sunny day and took a chance with photographing the cookies all at once again. I get nice light in my entry way but I had to work quickly before the sun moved on in and started to heat up the cookies and melt. Which was starting to happen…
So then starts day 4. I realized that I actually liked the pics I took on day 3 so I waited until the EXACT same time to take pics of the other half of the cookies to catch the same light, since it was another sunny day. FINALLY. I got all the pics I wanted and liked!!
Enough about the photography, let’s talk about these cookies now. Coconut shortbread cookies. Caramel cream filling. Some dipped in white chocolate. Some dipped in dark chocolate. All topped with toasted coconut. I had been planning on making these cookies for a while. I originally wanted to fill with just caramel sauce, but the few I tried that with, the caramel just oozed out. So I decided to make a sort of buttercream out of the caramel sauce. It mellowed the caramel flavor a bit, but still the flavors in these cookies are exactly what I wanted. The white chocolate covered cookies are a touch sweeter than the dark chocolate covered ones, but both are really good and not overly sweet.
- For the cookies:
- 1 cup finely shredded unsweetened coconut, toasted
- 1 cup sugar
- 1 tsp. coconut emulsion or extract
- 1 tsp vanilla extract
- 3 cups all-purpose flour (regular or gluten free)
- ¼ tsp sea salt
- 3 sticks (1 ½) cup cold butter, cut into pieces
- For the Caramel cream filling:
- Caramel sauce:
- 1 stick butter (113g/ ½ cup)
- 1 cup brown sugar
- 2 tablespoons honey
- 1 tbsp vanilla extract
- 1 cup heavy cream room temp
- ½ tsp sea salt
- Cream filling:
- 2 sticks butter ( 1 cup butter) at room temperature
- 1 cup powdered sugar, sifted
- ½-3/4 c caramel sauce
- Chocolate topping
- Milk, dark, white chocolate for melting ( bars not chips, I used Green and Blacks Organics)
- Toasted coconut
The caramel sauce and cream can be made ahead of time and stored in the refrigerator until use. Bring the caramel cream to room temperature before using. The dough can be made and chilled up to several days ahead of time. Let thaw to cooler than room temp before rolling and cutting I found that the chocolate firmed up faster when I dipped frozen cookies. When I was dipping them in the white chocolate, the chocolate was spreading out onto the wax paper when the cookies were room temperature and I was having to re-dip them. So melt the chocolate, dip frozen cookies and then immediately place on the wax paper lined tray in the freezer to set it up quicker
So which do you prefer? White or dark chocolate? I really liked both types of coconut shortbread cookies.