Early Bird Cookies

Updated at: Thu, 17 Aug 2023 05:10:48 GMT

Step 1

Preheat oven to 350° F.

Step 2

On a baking sheet evenly spread out the coconut flakes.

Step 3

Bake in oven for 8-10 minutes (or until golden brown), stirring occasionally to prevent burning.

Step 4

Oven can be turned off in between roasting coconut and baking the cookies.

Step 5

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

Step 6

In a larger mixing bowl, cream together the butter and sugar until fluffy (about 3-5 min on a medium setting).

Step 7

Add the vanilla extract and milk into the creamed butter and sugar, until fully incorporated.

Step 8

Slowly add the whisked dry ingredients into the creamed butter mixture, making sure to scrape the sides and bottom of the bowl as you go. Mix until fully combined. dough should be soft, but moldable.

Step 9

Once combined, remove the dough from the mixing bowl, form it into a ball, and wrap in plastic wrap.

Step 10

Refrigerate for at least 30 minutes.

Step 11

Preheat the oven again to 350° F.

Step 12

Using two cookie cutters (or other cylinder shaped objects) that are around 2 inches and 3/4 inches, cut out dough into cookies so that there is a hole in the center. The cookies should look like tiny donuts.

Step 13

Bake cookies for 10-12 minutes. Bottom of cookies should be a light golden color.

Step 14

Allow cookies to cool completely on a cooling rack.

Step 15

On the stove, heat 1 cup of granulated sugar in a small sauce pan on medium-low.

Step 16

Slowly the sugar will break down into a golden colored caramel. Make sure to keep an eye on your sauce pan and stir frequently. The stages of sugar turning to caramel look like: 1. Fresh granulated sugar 2. Slightly brownish, but mostly white, chunks of granulated sugar 3. Chunks will begin to break down and melt away into a syrup… stir a lot during this step! 4. Caramel colored liquid

Step 17

When the caramel reaches the final stage, pull it off the heat and stir in the 6 tbsp of planted butter until completely combined.

Step 18

After this, put the pot back on the previously heated burner to stir in your vanilla extract, espresso, coconut milk, and salt.

Step 19

When fully combined, pull it off the burner again, pour into a clean bowl, and allow the caramel to cool at room temperature.

Step 20

In a microwave safe bowl, pour the 1 1/2 cups of chocolate chips.

Step 21

Microwave the chocolate for 30 seconds, then remove the bowl and stir. Repeat this 3 times.

Step 22

After the third cycle, add 1 tsp of instant espresso powder and stir well.

Step 23

Put the chocolate mixture in the microwave for one final 30 seconds and mix after.

Step 24

Allow chocolate the cool from hot to warm.

Step 25

Once cooled, remove 1/4 cup of the chocolate and place it into a pastry bag (or a ziplock snack bag with a corner cut off).

Step 26

In a small mixing bowl, mix the caramel sauce and toasted coconut shreds together, until all shreds are coated.

Step 27

Take each cookie and gently press about 1/2 tbsp of the caramel covered coconut shreds over the top. The coconut will want to fall off, this is ok! Repeat for all cookies.

Step 28

Take the now coconut covered cookies, and dip the bottom of each into the bowl of melted chocolate. Be sure the completely submerge the bottom so that the chocolate covers some of the coconut shreds. This will help everything stay together.

Step 29

Using your pastry or ziplock bag of melted chocolate, drizzle some chocolate over the top of each cookie.

Step 30

Refrigerate the finished cookies for at least 30 minutes

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