Caramel Coconut Stuffed Brownie Cookies

Directions

1. Melt chocolate chips in a double boiler or in the microwave until smooth
2. While chocolate chips are melting, whisk dry ingredients together and set aside
3. Set aside melted chocolate to slightly cool
4. Beat butter and both sugars in a mixer fitted with the paddle attachment until fluffy and creamy
5. Add eggs and Rodelle Pure Vanilla Extract and continue to beat for 2 minutes
6. Pour melted chocolate into butter mixture and mix on medium for an additional 2 minutes, stopping to scrape the sides of the bowl as needed
7. Mix dry ingredients into the wet until combined
8. Remove dough from bowl, wrap in plastic film, and place in the refrigerator to cool for 1 hour
9. While dough is chilling prepare the filling:
   1. Prepare two rimmed baking sheets with parchment paper, and spray with nonstick cooking spray
   2. Place coconut spread out on one of the baking sheets
   3. To make the caramels, melt the butter in a Dutch oven over medium-high heat until completely melted before adding any other ingredients. Use a wooden spoon to stir the butter to melt it evenly. While the butter is melting, scrape the seeds from the vanilla bean pods and set them aside in a small bowl.
   4. Add the brown sugar and stir to remove as many lumps as possible.
   5. Add the sweetened condensed milk and corn syrup, turn the heat to medium-high and stir with the spoon. Place a candy thermometer onto the side of the Dutch oven. At this point, continue to stir constantly, making sure to stir the edges and the middle consistently. Keep the heat on medium-high as you want the caramels to cook as fast as possible. The mixture will begin to boil vigorously, so keep stirring very well.
   6. Once the temperature reaches 240 F, add the vanilla bean seeds and continue to stir well until the caramels’ temperature reaches 244 F.
   7. Immediately pour 3/4 of the hot caramel onto the prepared baking sheet with coconut, and the remaining 1/4 on the other. Do not overly scrape excess caramel at the bottom of the pot as it tends to reach a higher temperature and, therefore, will be hard in texture. Stir the baking sheet with coconut to completely cover all shredded pieces. Allow caramels to cool at room temperature for several hours or until cool to the touch. Placing the caramels with the coconut in the fridge can speed up this process
   8. Lift the caramel coconut mixture out of the baking sheet, and place them onto a large cutting board. Spray the tip of a chef’s knife with nonstick cooking spray. Place the knife’s tip into the caramels and slide the knife through them versus pressing the blade down into the caramels. The knife should slide easily.
   9. Cut the coconut caramels into roughly 1 1/2” x 1 1/2” squares, and roll them into small balls, placing on a second sheet to go into the refrigerator until ready to use
10. Preheat oven to 350F and line a baking sheet with parchment paper
11. Scoop dough into 1-1.5 tablespoon sized balls, flatten a bit, and make a well. Put a ball of the coconut caramel mixture inside the well, cover and roll until smooth, adding more dough as needed. Place on prepped baking sheet about 3 inches apart (about 6 cookies per sheet)
12. Bake 10-13 minutes or until the cookies start to crackle and remove from oven. Let cool on sheet for 5 minutes and then move to a baking rack to cool to room temperature.
13. With any remaining caramel, heat up in a small bowl, and use a spoon to drizzle over the cookies (Adding an additional coconut sprinkle if desired)

Notes:

Store bought caramels can be used by:

1. 1. Prepare a rimmed baking sheet with parchment paper, spray the sheet and paper well with nonstick cooking spray.
   2. Melt a 10 ounce bag of chewy caramels in a double boiler over medium heat until fully melted, adding in 2T milk as needed to slightly thin, stirring constantly. Add in the coconut and pour over prepared baking sheet and cool at room temp until cool to the touch.
   3. Use a second bag if you’d like to drizzle on top
   4. Cut the coconut caramels into roughly 1 1/2” x 1 1/2” squares, and roll them into small balls, placing on a second sheet to go into the refrigerator until ready to use

Recipe was developed for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos and video content made by Kathryn Herndon, at @kniftykat.