Coconut Thumbprint Cookies with Salted Caramel (and/or Cookie Butter)

This recipe was featured in this month's Martha Stewart Living, and tried out by a few helpful blogs online.

The dough is really crumbly and hard to get into ball form (and impossible to thumbprint until they have cooked halfway), but the cookies turned out well overall.

I think the salted caramel is the way to go (Martha makes her own of course...I used a jar of Dulce de Leche), but I was caught up in the Cookie Butter craze and wanted to use that for these too, so I did half and half.

Both are good...these must get frozen before I am carrying all 54 cookies around on my thighs.


Makes 54 cookies

3 sticks unsalted butter, room temperature
1 cup white sugar
1 1/2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp salt
2 large eggs beaten
12 ounces sweetened flaked coconut

44 small soft caramel candies (12 oz.) 
6 tablespoons heavy cream
1 jar Dulce de Leche

Flaky Sea Salt

Preheat oven to 350. Beat together butter and sugar with  mixer on medium speed until it is pale and fluffy, then add vanilla. Setting your mixer on low, gradually add flour and 1/2 tsp salt and beat to combine (some other bloggers have suggested adding 1 - 2 eggs to the butter/sugar mix...the dough seemed incredibly dry, but the cookies did turn out). Using plastic wrap, press dough together, and roll into 1 1/4-inch balls (I recommend rolling all of your balls and setting aside before you dip).

Working in fours (I found that worked best), dip each ball into the beaten egg, and then roll in coconut. (Yes, it is messy.)

Place balls on parchment-lined baking sheet and press and indentation of your thumb into each cookie (I couldn't do this til they had baked for 10 min or so). Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.

Dump caramel/dulce de leche/cookie butter into a sandwich bag, and microwave for ~10-20 sec if you need to soften it a bit. Cut off a small corner of the bag, and pipe your filling of choice into the indentations of each cookie and sprinkle with sea salt. (Store in airtight containers for up to 2 days.)

Recipe adapted from Martha Stewart Living Feb 2012

The cookie butter filled version...

Olive oil salted dark chocolate brownies

From the NY Times...amazing.

I'll also admit that I made another batch in a pinch and used trusy ol' Ghirardelli dark chocolate brownie mix with half olive oil/half canola oil, and the salt and coconut added as instructed below. Have to say...I don't know that you could have told the difference?

At any rate, use high-quality chocolate and this recipe will quickly become a favorite.

3/4 cup olive oil, plus more to grease pan

1/3 cup cocoa powder

2 ounces unsweetened chocolate, finely chopped

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

2 1/2 cups sugar

1 3/4 cups all-purpose flour

3/4 teaspoon kosher salt

2 1/2 ounces bittersweet chocolate, coarsely chopped

2 cups shredded sweetened coconut

Fleur de sel, for sprinkling (be generous!)

1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

3. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Yield: About two dozen brownies.

Coconut Macaroons

From my mom's Christmas cookie collection this year:

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. almond extract
3/4 c. sugar
1 1/2 c. shredded coconut

Start slow oven 300 degrees. Cover cookie sheet with waxed paper. Beat egg whites, salt and tartar together until soft peaks form. Beat in almond extract and sugar until peaks are very stiff. Fold in coconut. Drop by teaspoon, 1-inch apart on waxed paper sheets. Bake for 25 minutes (light golden brown). Let cool slightly before removing from paper. Yield: 2 1/2 dozen cookies.

Strawberry Rhubarb Crumble Deluxe

"Deluxe" because it also has a buttery pastry crust underneath...but somewhat nutritionally balanced thanks to vegan shortening, fruit, oats, and spelt flour!

1 puff pastry sheet, thawed

~2 cups sliced rhubarb and stawberries (I used 4 thick rhubarb stalks and about 12 large strawberries)
1/4 cup (or less) sugar

3/4 cup oats
3/4 cup spelt flour
1/2 cup brown sugar
1/2 tsp salt
handful of coconut or pecan chips, optional
1/4 cup butter (or vegan shortening), melted

1. Preheat oven to 350.
2. Place puff pastry in buttered 8x8 pan, press down.
3. Sprinkle sugar on fruit mixture
4. Combine crumble ingredients until it resembles slightly wet sand.
5. Place strawberry and rhubarb filling on top of crust, sprinkle crumble over top.
6. Bake at 350 for about 20-30 min (watch carefully -- could vary!)

Cranberry Coconut Avalanche Bars

For a mom who doesn't like peanut butter, a Mother's Day adaptation of the chocolate/PB avalanche bars...

12oz bag white chocolate chips
1/3 cup almond butter
3 cups Rice Krispies, or "Puffed Rice" if you're buying generic
1 2/3 cups mini marshmallows
1/3 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup sredded coconut
1/3 cup slivered almonds

Lightly grease a 9x9 pan (or 8x8 if you prefer thicker bars)
1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.
2. Combine the almond butter with the melted chips
3. Add the krispies.
4. Let cool approx 15 - 20 minutes stirring every 5 minutes or so to help cool.
5. Add the marshmallows, white chocolate chips, craisens, coconut, and almonds and stir to combine.
6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
7. Press some remaining white chocolate chips, almonds, and craisens into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!

Coconut and Cashew Quinoa

This is one of those recipes that isn't really...that is, I knew what I wanted to serve with our caribbean-seasoned halibut but couldn't find an exact recipe for it anywhere, so I threw this together. Therefore, I have no idea what actual amounts of spices, etc, were used so just do it to taste and make it what you want it to be. The overall combo of flavors was delicious, so hopefully I can re-create it the same way next time!

1 cup dry whole wheat quinoa + 1 1/4 cups water, cooked according to directions

1/4 yellow onion, cut into thin slices
1 - 1/2 cups cubed butternut squash
garlic
sea salt
red pepper flakes
cumin
cinnamon (just a dash)
chili powder (just a dash)

~1/4 cup shredded coconut, lightly toasted
~1/4-1/2 cup roasted, salted cashews

1. Make quinoa according to package instructions
2. Saute squash, onion, and spices over medium heat, adding water/pam/oil to keep from sticking if necessary. Cook til onions are translucent. (Can add some bits of spinach to wilt at the end too, if desired).
3. Toast coconut and cashews in the oven for a few minutes.
4. Top quinoa with squash mixture, then top both with the coconut and cashews

White Chocolate and Cranberry Bars

Threw these together the other night on a whim -- idea was good but cake mix not the best -- bubbled up over edges, and was crust stayed too dry in places. Edges also baked way before the insides did, so probably better for Baker's Edge pan. Next time I'll just make a good butter-cookie-like crust and then following the remaining steps...

Ingredients

1/2 cup + 2Tbsp butter
1 box white cake mix

1 cup dried sweetened cranberries
12oz (1 bag) white chocolate chunks
1 cup coconut
14oz (1 can) sweetened condensed milk

Directions
1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick+2Tbsp butter, then sprinkle cake mix over top.
2. Layer cranberries, chocolate chunks, and coconut evenly over top.
3. Drizzle condensed milk evenly over pan.
4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.
5. Let cool *completely* before cutting; drizzle white chocolate frosting/drizzle over top for decoration.

Maple Coconut Blondies

This simple yet delicious recipe is adapted slightly from Baking Bites and yields 16 very moist, not-too-sweet-or-overpowering, wonderful bars.

Ingredients
1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp vanilla extract
1/2 tsp maple extract
1 large egg
1 cup all purpose flour
1/2 tsp salt
1 cup shredded coconut

Preheat oven to 350F.
Lightly grease an 8-inch square baking dish.
In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in coconut and stir to distribute evenly. Pour into prepared baking dish.
Bake for 30-35 minutes, until blondies are set and lightly browned.Cool in pan on a wire rack.
[High altitude: Add an extra 1-2 Tbsp flour and bake at 325, watching closely after 30min or so til top is lightly browned and knife comes out almost clean.]

Pumpkin Coconut Bread

Tried this after seeing it on Coconut & Lime. I substituted light coconut milk and 1 cup whole wheat pastry flour/1 cup all purpose flour, and added an additional 1/3 cup of coconut to the bread itself.
It turned out pretty well, and had a very mild coconut flavor. A soft, chewy quick bread -- great warm with a little butter, and wonderful for fall.

Ingredients:
5 tablespoons butter, at room temperature
2/3 cup light brown sugar
3/4 cup pumpkin puree (canned pumpkin)
2/3 cup sweetened flaked coconut, divided
1/3 cup coconut milk (can use light)
1 egg, at room temperature
2 cups flour (I used 1 cup whole wheat pastry + 1 cup all purpose)
2 teaspoons baking powder (+ ~1/2 tsp extra for altitude)
1/4 teaspoon salt

Directions:Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sugar and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt, mixing thoroughly. Stir in 1/3 cup coconut. Pour into prepared loaf pan. Sprinkle with 1/3 cup coconut if desired. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

Cilantro coconut rice

A super-easy but very good side dish (I made it to go with the Peanut Butter Coconut Chicken (last post):

Cilantro coconut rice:
1 bag microwaveble brown rice (well, ~2 cups any cooked rice works)

3/4 cup sweetened flaked coconut

1 cup chopped onion
1/2 tsp ginger
1 clove minced garlic
1 tsp garlic salt

1 cup packed fresh cilantro sprigs (I didn't have any and had to use 3 frozen cilantro cubes (got them at Trader Joes)...good...but fresh would have been better)

Preparation
1. Preheat oven to 350°F.
2. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

3. Sautee onions in skillet, add other ginger, garlic (and cilantro if not fresh)

4. Cook/microwave rice, and stir into onion mixture.

5. Just before serving stir in toasted coconut (and cilantro if using the fresh stuff).

Peanut Butter Coconut Chicken

This was dinner tonight, along with Cilantro-coconut rice (below). I sort of just made it up and was worried about it as I looked uneasily at the clumpy sauce consistency prior to cooking. However, Scott deemed it an addition to the "one of his favorite meals" list, and I have to say I thought it was pretty tasty too! (And naturally, I forgot to take pictures of any of it...we were too hungry and it disappeard too fast!)

Peanut butter coconut chicken

2 large frozen boneless, skinless chicken breasts

1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic salt
a good pinch of cayenne pepper
1 1/2 teaspoon good spicy curry powder (as hot as you prefer)
a dash of ginger
1/3 cup Better 'n Peanut butter (http://www.betternpeanutbutter.com/products.html) (you can use regular PB too, but if you do I'd add a tbsp of brown sugar to this as well, as the Better 'n PB product is a touch sweeter than the regular stuff)

3/4cup flaked coconut (sweetened)
2-3 Tbsp butter

1. Preheat oven to 375.
2. Stir above together spices, and melt PB in the microwave ~25sec (don't burn it). Stir into spices.
3. Coat chicken with mixture as best as you can (it won't spread evenly but don't worry about it...it'll thin and cook evenly in the oven)
4. Coat chicken in coconut, drizzle 1-2 Tbsp of melted butter over each breast (you don't have to add this but it does make it quite a bit tastier)
5. Bake ~20-35 min (really depends on size of chicken breast, so watch carefully and take out when no pink is left inside)
Enjoy!