Categories: Cookies
Ingredients
- 1/2 cup Sugar
- 1 cup Unsalted Butter (softened)
- 1 teaspoon Vanilla Extract
- 2 cup Flour
- 1 egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 2 tablespoon Milk
- 3 cup Shredded Coconut
- 1 14 ounce can Dulce de Leche
- 1/4 teaspoon Salt
- 3 tablespoon Milk
- 8 ounce Chocolate
Directions
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Preheat oven to 350F.
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Cream the butter and sugar in an electric stand mixer with the paddle attachment at medium speed until light and fluffy, about 4 minutes.
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Add egg and continue to mix.
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In another bowl, combine the flour, salt and baking powder.
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Add the vanilla extract to the creamed mixture and reduce speed to low.
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Add the flour mixture.
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Add the milk very slowly, adding just enough to make the dough come together into a ball. It should not be sticky.
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On a very lightly floured work surface, turn out the dough.
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Split in half and wrap in parchment paper, then freeze in the freezer for an hour. Remove dough from freezer and set aside. Roll out dough onto a piece of lightly flour parchment.
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Roll out the dough into a 1/4-inch thickness. Using a cookie cutter, cut into 1 1/2" rounds. Using the bottom of a piping tip, punch out a center hole.
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Gather scraps and repeat process to make more cookies.
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If dough is too sticky, return to freezer. Arrange the cookies on a cookie sheet covered with a sheet of parchment.
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Bake the cookies for about 10 minutes, or until the bottoms are lightly browned. Remove from oven and let cool.
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Reduce heat to 325F.
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While they cool, toast the coconut on another cookie sheet for about 10 minutes.
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In a microwave safe bowl, combine the dulce de leche, milk and salt.
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Microwave on high for 3 minutes stirring to combine every minute.
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Cook an additional minute if necessary to create a smooth consistency.
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Add the coconut and mix until thoroughly incorporated.
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Microwave for 30 seconds if necessary to keep a spreadable consistency.
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Spread a scant 3 teaspoons of the coconut mixture on each of the cookies.
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You may need to microwave the mixture again during the process to keep soft.
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In a double boiler or microwave, melt the chocolate.
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Dip the bottom of each of the cookies in the chocolate.
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Drizzle additional chocolate over each of the cookies.
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Transfer cookies to refrigerator until set, about 30 to 45 minutes.