Sunday, March 22, 2015

Chocolate Coconut Bites with Salted Caramel Sauce

I've been getting monthly deliveries from The Hatchery for past few months. They provide small samples of lots of different ingredients - everything from tea seed oil to white chocolate peanut butter.  When I received a jar of CC Made Caramel Sauce, I knew I wanted to do something with it other then drizzling over ice cream.

These cookies are crisp on the outside and chewy on the inside. The chocolate, coconut, and caramel flavors are amazing together.


3/4 c. powdered sugar
1/2 c. granulated sugar
3 Tbsp. flour
3 Tbsp. unsweetened, dutch processed cocoa powder
large egg whites
1 tsp. vanilla extract
2 cups shredded sweetened coconut
1/4 c. caramel sauce
Kosher salt


  1. Stir the sugars, flour, and cocoa powder together. 
  2. Whip the egg whites to soft peaks using a whisk or mixer. Add the vanilla and stir until incorporated. 
  3. Slowly add the sugar mixture and mix until combined.
  4. Fold in the coconut.
  5. Place tablespoon sized dollops on two parchment linked baking sheets. Bake at 325F for 22 minutes, rotating the baking sheets at 11 minutes. 
  6. Remove from oven and let stand for 5 minutes. Transfer to a wire rack to cool completely. 
  7. Microwave caramel sauce until it is a pourable consistency. Place in zip top bag. Cut off a small corner of the bag and drizzle sauce over the cooled cookies. 
  8. Sprinkle a pinch of kosher salt over the cookies.  
  9. Store in an airtight container.