Caramel Delite Cookies Recipe

Looking for an easy Caramel DeLite Cookies recipe? Learn how to make Caramel DeLite Cookies using healthy ingredients.


Submitted by krjd

Makes 36 servings



similar to girl scout samoans from www.godairyfree.org make dairy substituions as necessary. Easier to analyze with dairy ingredients.

Recipe Ingredients for Caramel DeLite Cookies

1/2 cup Margarine
1 tablespoon Milk
1/4 cup Sugar
1/2 teaspoon Vanilla Extract
1 1/8 cups Flour
1/8 teaspoon Baking Powder
1/8 teaspoon Salt
1 cup Coconut Milk´╗┐
2/3 cup Brown Sugar
1/4 teaspoon Salt
1/2 teaspoon Vanilla Extract
1 1/3 cups Coconut
1 cup Chocolate Chips

Recipe Directions for Caramel DeLite Cookies

  1. In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla, until creamy.

  2. Add 1 cup of the flour, the baking powder, and the salt, and mix until well combined. Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

  3. Roll or pat the dough out on a floured surface until it is 1/8 to 1/4-inch thick. Using a 1-1/4-inch cookie or biscuit cutter, cut the cookies out and move to a baking sheet lined with parchment paper or a silicone mat. I actually (gently) cut the cookie dough right on my silicon baking mat, since the cookie dough can be hard to move.

  4. Bake the cookies for 10 to 12 minutes, or until they just begin to brown around the edges. Let cool while you prepare the caramel topping.

  5. Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.

  6. Reduce the heat to medium-low, cover, and let simmer for 10 minutes. Keep an eye to be sure it doesn?t threaten to boil over. Uncover and continue to let it slowly boil / simmer for 20 to 25 minutes, stirring occasionally. It should become somewhat thick, like a caramel sauce ? but keep in mind, it will thicken more as it cools and when you add all of that coconut!

  7. Remove the caramel mixture from the heat, and stir in the vanilla, followed by the coconut. I used all of the coconut, which made it very thick, and almost dough-like to handle.

  8. Top each shortbread cookie with the caramel-coconut mixture. I use it all up, making a fairly thick layer of topping. My topping was thick, so I wet my hands (to prevent sticking) and pressed it down to evenly cover the tops of the shortbread.

  9. Melt the chocolate chips with the coconut oil, if using. I place them in a bowl and put them in the microwave on high for 1 minute, then stir vigorously until smooth. You may need more or less time in the microwave ? just make sure you do not overheat the chocolate ? it burns easily.

  10. Dip the shortbread bases in the chocolate. You can either coat just the bottoms, or submerge up to the caramel layer.

Categories

Dessert

Nutrition Facts
Serving Size 26.0g
Amount Per Serving
Calories
104
Calories from Fat
59
% Daily Value*
Total Fat
6.5g
10%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
59mg
2%
Potassium
57mg
2%
Total Carbohydrates
10.7g
4%
Dietary Fiber
0.7g
3%
Sugars
6.9g
Protein
1.1g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very low in cholesterol
  •   Bad points
  • High in saturated fat
  • High in sugar
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