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Caramel-Coconut Shortbread

May 2008
Caramel-Coconut Shortbread

by 4 people

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Makes: 24 servings

Prep: 20 mins

Bake: 22 mins

  • 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 degrees . 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.