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Caramel Coconut Stars

 Caramel Coconut Stars
My grandma always used to bake her holiday cookies with coconut, and these crisp homemade treats remind me of her. They’re a fun, simple twist on sugar cookie cutouts. —Liz Delia, Oswego, New York
42 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 package (11 ounces) Kraft caramel bits
  • 2 tablespoons water
  • 1 cup flaked coconut, toasted


  • Cream butter and sugar in a large bowl until light and fluffy. Beat
  • in eggs and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well.
  • Divide dough in half. Shape each into a ball, then flatten into a
  • disk. Wrap in plastic wrap and refrigerate for 1 hour.
  • Roll one portion of dough to 1/8-in. thickness on a lightly floured
  • surface. Cut with a floured 3-in. star-shaped cookie cutter. Place 2
  • in. apart on greased baking sheets. Repeat with remaining dough.
  • Bake at 375° for 6-8 minutes or until edges begin to brown.
  • Remove to wire racks to cool completely.
  • Melt caramel bits and water in a microwave; stir until smooth.

2 of 2

Caramel Coconut Stars (continued)

Directions (continued)

  • Working with a few cookies at a time, spread caramel over cookies
  • and immediately sprinkle with coconut. Let stand until set. Yield:
  • 3-1/2 dozen.
To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.