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Dulce de Leche Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 45 minutes
Caramel apple dip sandwiched between sweet sugar cookies.
Ingredients:
  • 1 cup flaked coconut
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 2 egg yolks
  • 3 tablespoons dark rum or 1/2 teaspoon rum extract plus 2 1/2 tablespoons water
  • 1 teaspoon vanilla
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 cup caramel apple dip (from 16-oz container)
Instructions:
  • Preheat oven to 350°F. Spread coconut in a baking pan and bake for 5 to 7 minutes until golden brown, stirring occasionally. Allow coconut to cool. Grind the toasted coconut in a food processor until fine. Set aside.
  • In a large bowl, use an electric mixer to beat together butter and 2/3 cup of sugar until smooth, about 1 minute. Add egg yolks, rum, and vanilla. Increase the speed to high and beat for another minute until well blended.
  • Combine the flour, baking powder, and salt in a medium bowl. Mix the flour mixture into the butter mixture until fully combined. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350°F. Roll dough into 3/4-inch balls and place them 2 inches apart on ungreased, nonstick cookie sheets. Use the bottom of a small glass dipped in 1/4 cup of sugar to press the cookies into 1 1/2 inches in diameter.
  • Bake for 10-11 minutes until edges are lightly browned. Transfer to a cooling rack and let cool completely, around 15 minutes.
  • Spread a generous teaspoon of the caramel apple dip onto the bottom of one cookie, ensuring it reaches the edges. Place another cookie on top and gently press together until the filling slightly oozes out. Roll the edges of the cookies in ground coconut.

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