The Foundation – Buttery Shortbread
A great cookie starts with a sturdy, flaky base. This shortbread is designed to hold up under the weight of the caramel without becoming soggy.
Ingredients
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1 cup (2 sticks) Unsalted Butter, softened to room temperature.
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½ cup Granulated Sugar.
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2 cups All-Purpose Flour.
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¼ tsp Baking Powder.
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½ tsp Salt.
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1-2 tbsp Milk (only if the dough is too crumbly).
Instructions
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Cream the Butter: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
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Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt.
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Form the Dough: Gradually add the flour mixture to the butter. Mix on low speed until a dough forms. If it looks like sand, add a splash of milk until it clings together.
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Chill: Wrap the dough in plastic and chill for at least 30 minutes.
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Cut and Bake: Preheat your oven to 350°F (175°C). Roll the dough to ¼-inch thickness. Use a circular cookie cutter to cut rounds. To get the authentic look, use a smaller cutter (or a piping tip) to remove the center, creating a donut shape.
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Cool: Bake for 10–12 minutes or until the edges are just barely golden. Let them cool completely on a wire rack.
The Topping – Toasted Coconut & Caramel
The “magic” of this cookie is the chewy, golden layer. Toasting the coconut is a non-negotiable step—it adds a nutty depth that raw coconut lacks.
Ingredients
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3 cups Shredded Sweetened Coconut.
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12 oz Soft Caramels (store-bought squares or homemade).
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¼ tsp Salt.
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3 tbsp Heavy Cream.
