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Coffee Caramel Coconut Cookies


Ingredients:
  • 2 cup solid coconut oil
  • 4 tablespoon strongly brewed Berres Brothers French Caramel Cream Coffee, divided
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 11 ounce caramels
  • 1/2 cup dark chocolate chips
  • 1/2 cup toasted shredded coconut

Directions:
Preheat oven to 325 degrees. Place flour, oil, 2 tablespoons of coffee and salt in medium bowl; beat until combined. Roll dough to 1/8 inch between two sheets of waxed paper; chill 30 minutes. Using a 1/2 inch doughnut cutter, cut out 24 cookies, rerolling scraps as necessary. Arrange cookies on lined baking sheets; bake for 10 minutes. Let cool.

In a pan over low heat melt caramels with remaining 2 tablespoons of coffee. Melt dark chocolate chips in the microwave. Brush cookie bottom with chocolate; chill 10 minutes. Reserve extra chocolate. Spread cookie tops with coffee caramel mixture; dip in coconut. Drizzle with remaining chocolate.

Use the remaining coffee used to make the recipe to drink with these delicious cookies.

Yield: 2 Dozen

One of the top four Winners in the 2015 Wisconsin State Fair Cookie Bake Off
by: Lois Trongard


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