8 Tablespoons Butter
1 cup packed Light Brown Sugar
1 teaspoon Vanilla
1 cup Flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
1 ¼ cups Shredded Coconut
1 cup Old-Fashioned Oatmeal
½ cup Butterscotch Chips -or- other chips of your choice, Optional
1/3 cup Sugar
1/4 cup Heavy Cream
2 Tablespoons Virgin Coconut Oil
1/2 teaspoon Kosher Sea Salt
1/2 cup shredded Coconut, toasted
Preheat the oven to 350.
FOR THE COOKIES:
In a small bowl whisk together flour, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, or in a bowl with an hand mixer, beat together butter and sugar until light and fluffy. About 3-5 minutes.
Beat into the butter mixture the egg and vanilla.
Beat in flour mixture until just combined.
Stir in coconut, oatmeal and butterscotch chips.
Roll into teaspoon sized balls (about 48-52) and arrange onto cookie sheets with space to spread.
Press down lightly on the balls to flatten slightly.
Bake at 350 degrees for about 12-14 minutes.
Remove from oven and transfer to a cooling rack.
FOR THE COCONUT CARAMEL:
Spoon a thin, even layer of sugar into a small heavy saucepan. I use a little copper saucepan to best regulate heat.
Cook over medium heat leaving sugar undisturbed (NO stirring) until mostly melted. This will take about about 2-4 minutes, depending on the size of sugar grain.
Spoon another layer of sugar over the melted sugar, swirling pan to incorporate the granular sugar into the melted sugar.
Continue to spoon over layers of sugar until all the sugar has been incorporated.
Continue to cook the sugar, swirling the saucepan until the caramel is a dark amber. This will happen quickly, so watch closely. You can stop sooner if you prefer a lighter caramel flavor.
Remove pan from the heat. Slowly and carefully start pouring in the cream in batches. Stirring with each addition to combine before the next addition.
The caramel will foam, sputter and seize up. Don’t worry about this, just be careful as it is molten sugar.
Return saucepan to the stove and cook over low heat.
Stirring mixture until the hard seized bits of caramel have dissolved.
Stir in the coconut oil until mixture is smooth.
If the oil separates, turn up the heat, and stir more vigorously until smooth.
Remove caramel from heat and stir in toasted coconut.
Allow to cool to room temperature, then cover with plastic and chill for storage.
The caramel can be made 4 days in advance.
Sort cookies into pairs.
On the bottom side of one cookie in each pair, add a dollop of coconut caramel.
Sandwich cookies together
Makes 24-28 sandwich cookies.