Caramel Coconut Filled Double Chocolate Cookie with Chocolate Glaze

 Looking for an indulgent cookie,?

This is the one for you, in fact this cookie is not for the faint hearted!

 As if a decadent cookie wasn’t enough, I put a coconut caramel insert right in the middle before the bake which gives a little surprise when bitten into.

And who doesn’t like a coconut caramel surprise on their tongue?!

 This recipe isn’t difficult, but be sure you read the whole recipe including the tip section before giving it a go.

I say this only so that you can see a few helpful hints for putting them together .

 You’ll also find the reel on my Instagram page, so check that out to see how I did it!

 Go on, give it a go and enjoy your sweet life!

Warm, shiny chocolate glaze

 What You Need

 Filling

• 100g Shredded Coconut

• 80ml Caramel – See Tip Box

• Pinch of Salt

 Cookie

• 1 Large Egg

• 115g Butter – Room temperature

• 200g Plain Flour

• ½ Tsp Baking Powder

• 115g Castor Sugar

• 100g Light Brown Sugar

• 50g Milk Chocolate – Chopped, Grated or Choc Chips – See Tip Box

• 40g Cocoa Powder

• 1 Tsp Vanilla Extract

• Pinch of salt

 Chocolate Glaze

• 60g Dark Chocolate – Chopped

• 15g Butter – Room Temperature

• 100g Castor Sugar

• 60ml Milk – See Tip Box

• 1 Tbsp Cocoa Powder

• ½ Tsp Vanilla

Coconut caramel filling surrounded by double chocolate cookie topped with a chocolate glaze - oh my!

 How It’s Done

Filling

• Place all the filling ingredients into a bowl, mix together and then place the mixture into the fridge to firm up a little.

Mixing the caramel and coconut

 Cookie

• Heat the oven to 180c

• Line a couple of oven trays with non-stick baking parchment

• Place the room temperature butter and both sugars into the bowl of an electric mixer, or use a hand mixer, and beat them together until they are lighter and paler – Approx. 2 minutes

• Add the egg, vanilla and mix again for 1 minute

• Place all the dry ingredients into a bowl and give them a good mix up

• Add the mixed dry ingredients to the butter and egg combination and beat until you can’t see the dry ingredients any more – See Tip Box

• Add the chopped chocolate to the dough and mix it in with a wooden spoon to avoid over mixing the dough.

•  Take the coconut filling out of the fridge and scoop out small balls of the mixture around ½”

• Place them on a plate so they’re ready to use. – See Tip Box

• Use another spoon or scoop to measure out some of the cookie dough

• Place the dough in your hand and flatten it out into a disc shape.

• Place a ball of the filling in the centre and bring the edges of the dough together to seal it

• Roll the cookie into a ball and place it onto the prepared baking tray

• Repeat with the rest of the dough and filling

• Leave 2” between each cookie.

• Place the tray into the hot oven and bake for 10 minutes

• Remove trays from the oven and let cool for 5 minutes before moving the cookies to a cooling rack

•  While the cookies are cooling, prepare the glaze

Filling ready to use

Straight from the oven

 Glaze

• Place the butter and chocolate into a microwavable bowl and melt in the microwave.

• Once melted, mix them together

• Add the sugar, vanilla and milk

• Place back in the microwave and heat for 1 minute

• Remove and mix

• Back into the microwave for 1 minute

• Remove and mix

• Repeat this until the sugar has melted

DON’T PANIC

• The mixture will come out of the microwave looking lumpy, just mix with a spatula until you get a smooth glossy, but runny glaze – See Tip Box

• Add the cocoa powder and mix it well

• Back in the microwave for 30 seconds

• Once removed, give it another mix

• If the glaze looks too thick, add another tablespoon of milk.

• Let the glaze cool for 5 minutes before using

 Dipping

• Once the cookies have cooled, hold them by the edges and dip the top into the warm glaze

• Place them back onto the cooling rack to let the glaze set up.

A messy job ,but worth it!

 Tip Box

• Chocolate – Whether you chop the chocolate or use chips is up to you. It’s about how much you want to see the chocolate bits in the finished cookie. For this, I chopped my chocolate.

• Caramel – I sometimes make my own caramel, but I always have a tin of the stuff in the pantry and this is what I used.

• Adding milk to the glaze – The glaze should be a little less thick than double cream, when hot, if it’s too thick add a tablespoon more of the milk, if it’s too thin add a little more of the cocoa powder. But remember, it will thicken up as it cools.

• Mixing dry ingredients – Don’t over mix the dough. It should only take seconds to mix the dry ingredients into the wet.

•  Scooping – I used two different sized ice cream scoops, but using a teaspoon and a larger spoon works really well to gage the right size for the cookies and middle.

• Coconut – If you want to add more coconut, do it by dipping the glazed cookie in more coconut.

So decadent!