Caramel-Coconut Shortbread David Lawrence   From Every Day with Rachael Ray May 2008 MAKES 24 Prep Time: 20 min Bake Time: 22 min 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 1 3/4 cups flour 1/2 teaspoon salt 14 ounces soft caramel candies 5 tablespoons heavy cream 2 cups shredded coconut, toasted 1 cup chocolate chips, melted 1. Preheat the oven to 350°. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla. 2. In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes. 3. In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread. 4. Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

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