“Butter pastry filled with caramel and a touch of coconut...a must try! Found this recipe online; yield was not provided, so I'm just guessing.”
1hr 45mins
30 cookies

Ingredients Nutrition


  1. Whisk together the flour, powdered sugar, and salt in a large bowl.
  2. Cut in the butter until mixture resembles pea-sized crumbs.
  3. Add the water, 1 tablespoons at a time; toss with a fork until dough holds together. Divide dough in half; cover and refrigerate until firm, at least 30 minutes.
  4. Meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
  5. Remove pan from heat; cool.
  6. Working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8" thickness. Cut with a 3" round smooth or scalloped cookie cutter. Gently reroll trimmings and cut to make more cookies.
  7. Preheat oven to 400*F. Line 2 cookie sheets with parchment paper.
  8. Beat the egg and water in a cup; set aside.
  9. Place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
  10. Fold dough in half; firmly press edges together to seal.
  11. Place cookies on the prepared sheets; brush with egg wash. Cut 3 slashes across the top of each cookie with the tip of a knife.
  12. Bake 15-20 minutes, or until golden brown. Transfer cookies to wire racks and cool completely. Store airtight at room temperature.

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