Dulce de Leche Cookies

Dulce de Leche Cookies
105 min.
40
116kcal

Suggestions


Indulge your sweet tooth with these delightful Dulce de Leche Cookies, a perfect treat for any dessert lover! With a rich, buttery base and a luscious caramel apple filling, these cookies are sure to impress your family and friends. The addition of toasted coconut adds a unique texture and flavor that elevates these cookies to a whole new level.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you prepare this scrumptious dessert. The process begins with toasting coconut until it’s golden brown, creating a nutty flavor that pairs beautifully with the sweetness of the caramel. Each cookie is lovingly crafted, shaped into perfect little rounds, and baked to a delicate golden hue. The final touch is the creamy caramel apple dip, which oozes out from between two cookies, making every bite a heavenly experience.

Not only are these cookies a feast for the taste buds, but they also make for a stunning presentation. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, these Dulce de Leche Cookies are the ideal dessert. With 40 servings, they’re perfect for sharing, and their delightful combination of flavors will leave everyone asking for seconds. So, roll up your sleeves and get ready to create a batch of these irresistible cookies that will surely become a favorite in your dessert repertoire!

Ingredients

  • cup coconut flakes flaked
  • cup butter softened
  • 0.7 cup sugar 
  •  egg yolk 
  • tablespoons rum extract dark
  • teaspoon vanilla 
  • 2.5 cups flour all-purpose
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 
  • cup gorgonzola dip (from 16-oz container)

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 350°F.
  2. Spread coconut in ungreased shallow pan.
  3. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
  4. Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth.
  5. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
  6. In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
  7. Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
  8. Bake 10 to 11 minutes or just until edges begin to brown.
  9. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  10. For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side.
  11. Roll edges of cookies in ground coconut.

Nutrition Facts

Calories116kcal
Protein4.59%
Fat56.09%
Carbs39.32%

Properties

Glycemic Index
8.93
Glycemic Load
7.54
Inflammation Score
-1
Nutrition Score
1.9060869608884%

Nutrients percent of daily need

Calories:115.87kcal
5.79%
Fat:7.29g
11.21%
Saturated Fat:4.72g
29.52%
Carbohydrates:11.5g
3.83%
Net Carbohydrates:10.94g
3.98%
Sugar:5.17g
5.74%
Cholesterol:21.92mg
7.31%
Sodium:96.57mg
4.2%
Alcohol:0.03g
100%
Alcohol %:0.15%
100%
Protein:1.34g
2.68%
Manganese:0.11mg
5.63%
Selenium:3.63µg
5.19%
Vitamin B1:0.06mg
4.3%
Folate:15.97µg
3.99%
Vitamin A:154.8IU
3.1%
Vitamin B2:0.05mg
2.85%
Iron:0.47mg
2.62%
Vitamin B3:0.48mg
2.39%
Fiber:0.56g
2.23%
Phosphorus:19.88mg
1.99%
Calcium:18.08mg
1.81%
Copper:0.03mg
1.46%
Vitamin E:0.17mg
1.13%