These Martha Stewart dandies were Mimi’s Mother’s day present this year and oh my were they ever good. Part cookie, part candy and full of coconut – what’s not to love? Did I mention, 3, yes 3, sticks of butter?
As with most Martha recipes, these came together exactly as the recipe stated. I made them a little too large but it was no big deal. The egg-free dough was very interesting, soft and very pliable. The mechanics of the recipe were a bit tedious with all the dipping, coating and pressing but the end result was well worth the effort.
These are the perfect cookie for gifting especially for those who crave coconut and caramel. Since they are quite gorgeous and sturdy, one could also offer them as part of a dessert buffet for a party. For the recipe, click here.
3 sticks unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 ounces), such as Kraft
6 tablespoons heavy cream
Large, flaky sea salt, such as Maldon
- 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.