Coconut Shortbread Cookies with Salted Caramel Icing

• Vegetarian

• Condiments

  • 2 tbsp Dulce de leche

• Baking & Spices

  • 2 cups Flour
  • 1 1/4 cup Icing sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened toasted

• Dairy

  • 1 cup Butter
  • 1/4 Butter

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 300 F.
• In a small frying pan on med-high heat, toast coconut until brown and somewhat crispy, stirring constantly. Do not leave coconut unattended or it will quickly burn!
• In a large mixing bowl, blend together butter, coconut, sugars and vanilla until creamy. Add in flour and salt and blend until its the consistently of whipped cream.
• Roll into 1 tbsp balls and flatten slightly on a parchment-lined baking sheet, then bake for 15 min.
• Meanwhile, mix together dulce de leche, icing sugar and butter until well blended. Freeze until cookies are ready to come out of oven.
• When cookies are ready, pull them out and let them sit at least 30 minutes before icing. You can always enjoy cookies plain in the meantime of course 😉 Sandwich cookies in between layer of icing if desired and enjoy!