Caramel Coconut Stars Recipe

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Caramel Coconut Stars Recipe
Caramel Coconut Stars Recipe photo by Taste of Home
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Caramel Coconut Stars Recipe

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5 1 1
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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
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 3 teaspoons 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

Directions

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. 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.
Originally published as Caramel Coconut Stars in Simple & Delicious October/November 2012, p38
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 3 teaspoons 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
  1. 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.
  2. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
  3. 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.
  4. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool completely.
  5. Melt caramel bits and water in a microwave; stir until smooth. 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.
Originally published as Caramel Coconut Stars in Simple & Delicious October/November 2012, p38

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JennTats User ID: 7007311 139118
Reviewed May. 17, 2013

"These cookies taste a lot like those Samoas cookies from the Girl Scouts. I made my own carmel just because its so easy to make and I added a drizzle of chocolate as a final touch. Very good. Thank you for this great recipe."

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