Coconut, Caramel and Shortbread Cookies covered in luscious Dark Chocolate. You will adore these little bites!
It’s Friday! I’ve been looking forward to this weekend for quite some time. Easter is one of my very favorite holidays. I certainly love any occasion that allows me to prepare some special treats and go all out in the food department. And don’t even get me started on the candy. I am smitten by those cute Lindt chocolate bunnies every year – the perfect treat for any Easter basket, if you ask me :).
But this weekend means so much more. I am beyond humbled that I get to celebrate and rejoice in the life God has given me through his Son, Jesus Christ. I already cannot wait to wake up Sunday morning, go to church and proclaim once again that Christ is risen! Now and forever. I’m getting goose bumps just thinking about it.
It is my prayer, that you, my lovely readers, know Christ and receive the gift that he so generously offers to all of us. I’ve never mentioned this before, but I often pray for everyone that visits Deliciously Yum to develop an eternal relationship with the one and only Savior. So much sweeter, more satisfying and awesome than anything I could ever whip up in my kitchen….
Although, the sweet treats that are waiting for you today are beyond mouthwatering and absolutely incredible!
As the recipe title indicates, these bites are all about coconut and caramel. While shortbread cookies are part of the base, the combination of sweetened coconut flakes and caramel sauce totally steal the show. Exactly what I was going for.
And it couldn’t be easier. Simply place your shortbread cookies into a food processor and pulse until you have fine crumbs. Then you’ll add the flakes of coconut, drizzle in the caramel and pulse until combined. It took all of my will power not to straight up eat the mixture you see above. It smells and tastes so, so good.
Now comes the hardest part. Rolling the mixture into bite-sized balls and allowing them to sit for 10-15 minutes in the fridge. Life can be tough sometimes, ha!
While they’re hanging out in the fridge, you’ll get to melt the chocolate and start dipping and drizzling away. Always my favorite part.
And because I just love the caramel and sea salt combo, I added some salt to the tops. Completely optional.
I totally take back what I’ve said earlier about rolling the mixture into balls being the hardest part. Waiting is definitely harder. Good thing it only takes another 10-15 minutes for the bites to set.
It’ll be worth it once you sink your teeth into one of them. Yummo!
Needless to say, these bites would be the perfect thing to prepare for Easter brunch (just in case you’re looking for a last-minute item to add to your menu).
Have a blessed weekend, friends!
Praise be to the God and Father of our Lord Jesus Christ! In His great mercy He has given us new birth into a living hope through the resurrection of Jesus Christ from the dead. ~ 1 Peter 1:3
- 1 (10 oz) package shortbread cookies
- 5-6 ounces caramel sauce
- 1 cup sweetened coconut flakes, divided
- 1 1/2 cups dark chocolate plus 1 teaspoon vegetable shortening
- sea salt, optional
- 1. Line a baking sheet with parchment paper. Set aside
- 2. Place shortbread cookies into your food processor. Pulse until you have fine crumbs. Slowly drizzle in caramel sauce and add 1/2 coconut flakes. Mixture should be slightly sticky and come together, much like cookie dough. If it appears to be too crumbly, add another ounce of caramel sauce. Remove blade from the bowl and stir in remaining 1/2 cup of coconut flakes.
- 3. Roll mixture into balls (about 1 tablespoon per ball) and place onto the prepared baking sheet. Place in the fridge for 10-15 minutes or until somewhat firm.
- 4. Once the 15 minutes have elapsed, heat dark chocolate and shortening in a heatproof bowl in the microwave in 30 second increments until completely melted. Remove chocolate balls form the freezer and place one ball at a time into the melted chocolate. Using a fork, evenly coat each ball with the chocolate. Use the fork to remove the bite from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining balls.
- 5. Pour leftover melted chocolate into a small ziptop bag, cut off one corner and pipe melted chocolate in desired design on top and finish with sea salt, if desired. Let sit for 15 minutes or until set. Keep bites in the fridge.