Caramel and chocolate cookies

Name: Caramel and chocolate cookies
Ingredients: 250 g butter; 100 g sugar; 1 g salt; 300 g flour; 1 teaspoon baking powder; 3 tablespoons milk; 250 g coconut; 500 g caramel; 200 g chocolate; 1 g sea salt

Dessert - Caramel and chocolate cookies by Jasmina J. - Recipia

Caramel and chocolate cookies have a tender base topped with a sticky layer of coconut and chocolate that sets in the cold. These Christmas cookies are baked thin, then coated in a mixture of caramel and coconut. I like to eat them with black tea once the topping has set firmly. Preparation: 30 minutes. Cooking: 33 minutes. Resting: 95 minutes. Total time: 158 minutes. Servings: 24. Approximately 320 kcal and 5 g protein per serving.

Ingredients

250 g butter
100 g sugar
1 g salt
300 g flour
1 teaspoon baking powder
3 tablespoons milk
250 g coconut
500 g caramel
200 g chocolate
1 g sea salt

Preparation

1. Beat the butter with the sugar and 1 g of salt until light and fluffy. 2. Mix the flour with the baking powder and gradually work it into the butter mixture. Add the milk and mix just until the dough comes together. Cover it with plastic wrap and refrigerate for 45 minutes. 3. Spread the coconut on a baking sheet lined with parchment paper and bake for 10 minutes at 180°C, until golden. 4. Divide the dough in two and roll each piece out to 5 mm thick. Cut out rounds using two round cutters of different sizes and place them on a baking sheet dusted with flour. Bake the cookies for 10 minutes at 180°C, until the edges are lightly browned. 5. Let the cookies cool at room temperature for 30 minutes. 6. Melt the chocolate in a double boiler for 5 minutes. Spread it over the base of each cookie and put the tray in the fridge for 20 minutes, until the chocolate sets. 7. Melt the caramel in a double boiler for 8 minutes and stir in the toasted coconut. 8. Spread the caramel and coconut mixture over the cookies. Drizzle the remaining chocolate on top, if there is any, and sprinkle with sea salt.

Notes

I serve them with black coffee, which goes well with the sweet caramel layer. For a less sweet version, you can use dark chocolate instead of milk chocolate; the dough contains gluten, and the butter and chocolate contain dairy. The amount of coconut depends on how sticky the caramel is, so I add it gradually until the mixture holds on a spoon. With very sticky caramel, I only needed 100 g of coconut. Coconut browns quickly towards the end, so I take it out when the edges turn golden. I mix the dough only until it comes together, so the cookies stay crumbly. Cooling the cookies is the part many people rush, but the chocolate sets more neatly on a cold base. Keep them in a sealed container in the fridge for up to 3 days, with parchment paper between the layers.