Makes: 2 dozen cookies
  • 1 cup (140 g) all-purpose flour
  • ½ cup (55 g) coconut flour
  • ½ cup (45 g) shredded sweetened coconut
  • ¼ cup (50 g) sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks/225 g) very cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon sweetened condensed milk
  • 1 teaspoon vanilla bean paste
  • 3 cups (270 g) shredded sweetened coconut
  • 1 cup (220 g) light brown sugar, packed
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into very small pieces
  • 2 tablespoons organic unrefined virgin coconut oil
  • ½ cup (120 ml) light corn syrup
  • ¼ cup (60 ml) sweetened condensed milk
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon salt
  • ¼ cup (40 g) bittersweet chocolate chips, melted
  1. MAKE THE COCONUT SABLÉ: Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper.
  2. In the bowl of a food processor, combine the all-purpose flour, coconut flour, coconut, sugar, and salt. Pulse a few times to combine. Add the butter and pulse again until the mixture resembles coarse cornmeal.
  3. In a small bowl, whisk together the egg, condensed milk, and vanilla. Pulse the mixture in the processor while adding the egg mixture. Con¬tinue pulsing until the mixture looks uniformly damp but doesn’t yet come together as a dough. Transfer the dough to a large piece of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for at least 20 minutes.
  4. Roll the dough out to between ¼ and ⅛ inch (6 mm and 3 mm) thick on a lightly floured surface. Using a 3-inch (7.5-cm) round cookie cutter, cut rounds from the dough and transfer them to the prepared pans, spac¬ing about 1 inch (2.5 cm) apart. Leftover dough can be gathered together and rolled out one more time. Bake until lightly golden brown on the edges, 10 to 12 minutes. Let cool completely.
  5. MAKE THE CARAMEL-COCONUT MIXTURE: Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper.
  6. Toast the coconut by spreading it in an even layer on the prepared pan. Bake for a few minutes to brown. Stir the coconut and continue baking until the coconut is uniformly medium to dark golden brown; watch and stir frequently, as it burns quite easily. Transfer the coconut to a large mixing bowl.
  7. In a heavy saucepan, combine both sugars, the butter, oil, corn syrup, condensed milk, vanilla, and salt and stir constantly with a wooden spoon over medium heat until the sugar is completely melted. Attach a candy thermometer and continue stirring until the caramel reaches 243°F (120°C). Pour the caramel into the bowl of coconut and stir until well coated. Let sit for 5 minutes to allow the caramel to set up a bit but dont allow to cool and harden.
  8. Scoop 1½ tablespoons of the caramel-coconut mixture onto the top of a cooled cookie and press down gently so that the mixture goes just to the edge of the cookie. Use your thumb to create an indentation in the center of the cookie. The mixture should be hot as you work with it; work quickly and wear a pair of non-latex gloves to protect your fingers from the hot caramel as you work.
  9. TO FINISH: Melt the chocolate over a double boiler. Drizzle the topped cookies with melted chocolate. Let set, about 10 minutes.
Recipe by Bakepedia at