Thursday, November 11, 2010

Caramel Coconut Shortbread

I found this recipe on Rachael Ray's website. It's supposed to taste like Samoa (Girl Scout) cookies. Those are my favorite so it made me want to try this recipe. If it turns out well, I might bake a batch to give out at Christmas:

  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 14 ounces soft caramel candies
  • 5 tablespoons heavy cream
  • 2 cups shredded coconut, toasted
  • 1 cup chocolate chips, melted


  1. Preheat the oven to 350°. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.

  2. In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.

  3. In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.

  4. Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

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