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Ingredients
- 1 stick butter or margarine
- 1 lb powdered sugar
- 1 10 to 12 oz bag of shredded coconut
- 1 12 oz bag chocolate chips
- 3/4 stick parafin cut into small pieces
- Wax paper covered cookie sheets
- Toothpicks
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
In large bowl combine first 3 ingredients. Roll into small balls and place on wax paper covered cookie sheets. Put a toothpick in each ball & freeze.
Step 2
In double boiler, melt chocolate & parafin, stirring till smooth & blended. Remove bon bons from freezer & dip in chocolate til covered. Place back on wax paper & remove toothpick. Let sit till chocolate is firm. Store in tins or airtight containers. If keeping for more than a day, keep in refrigerator.
**Can use 1 18 oz jar of creamy peanut butter instead of coconut. Increase powdered sugar til of rolling consistency.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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