Butter cookie stars, dipped in chocolate, topped with toasted coconut and caramel with a chocolate drizzle. |
Inspired by Girl Scout "Somoa's," aka Caramel Delights, these yummy stars took forever to make, but were totally worth it! I made them for a co-worker's birthday and brought them into work, and everyone went crazy for them. My roomie and I spent a good part of our Saturday in our tiny kitchen making them, covering almost every surface in flour and melted chocolate :)
1. Butter Cookie Base
Ingredients:
- 1 C butter, softened
- 1/2 C sugar
- 2 C flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla
- 2 Tbsp milk
Roll out the dough (either with flour, or place dough between two sheets of parchment paper) to 1/4" thickness, and cut cookies using a cookie cutter.
Bake 10-12 minutes at 350, until the edges of the cookies are just barely golden. Allow them to cool on the pan for a minute before transferring them to parchment paper.
Ingredients:
- 1 1/2 C semi-sweet chocolate chips
Dip the bottoms of the cookies in the chocolate and place them on parchment paper to cool.
3. Coconut Caramel Topping
Ingredients:
- 3 C shredded sweetened coconut
- 15 caramels (about 15 oz)
- 1/2 tsp coarse sea salt
- 4 Tbsp milk
- 1/2 C chocolate chips
- 1/2 Tbsp veg oil
Unwrap the caramels and put them in microwave safe bowl with the salt and milk. Microwave in 45 second intervals, stirring in between, until melted and creamy.
Mix caramel into the toasted coconut, and spread spoonfuls of the mixture onto the cookies. Work quickly so that the caramel doesn't get too hard.
Melt the remaining chocolate chips in the microwave, stir in oil, and drizzle over cookies.
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