Easy Eats - March/April 2012

cocoNut-caRaMel
RouNdS

MAKES 24 PREP TIME 15 min COOK TIME 10 min

½ cup unsalted butter, at room temperature ½ cup sugar 1 tablespoon vanilla extract 2 ½ cups blanched almond flour, such as Honeyville 1⁄ 4 cup cornstarch 1 ½ teaspoons salt 14 ounces (about 40) caramel candies, unwrapped 2 tablespoons milk 1 pound sweetened coconut, toasted 2 cups semisweet chocolate chips 2 tablespoons shortening

1 In a large bowl, beat together the butter and sugar until fluffy, then add the vanilla. In another large bowl, whisk together the almond flour, cornstarch and 1 teaspoon salt. Add to the butter mixture and mix to combine. Form the dough into a ball, then divide into 2 disks. Wrap each in plastic wrap and refigerate for 40 to 45 minutes.

2 Preheat the oven to 350°. Line a baking sheet with parchment paper. Roll out the dough to a 1⁄8-inch thickness and cut out rounds with a 1 ½-inch cookie cutter, then cut out the centers with a ½-inch cutter. Place about 1 inch apart on the prepared baking sheet. Bake until browned, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3 In a 2-quart saucepan over low heat, melt the caramels with the milk, stirring frequently. When smooth, reserve 1⁄ 4 cup of the caramel. Add the remaining ½ teaspoon salt and stir in the toasted coconut. Remove from the heat.

4 Line a cooled baking sheet with parchment paper. Using an offset spatula, spread the tops and sides of the cookies with the reserved caramel, then with the coconut-caramel and set on the prepared baking sheet. Let cookies stand for 45 minutes.