DULCE DE LECHE BISCUITS RECIPES

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. 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.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• 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.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• 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. Roll edges of cookies in ground coconut.

Steps:

• Combine all sugar mixture ingredients in shallow dish; set aside.
• Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed. Set aside 1/4 cup dough. Cover remaining dough; refrigerate 30 minutes.
• Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
• Shape chilled dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
• Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
• Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
• Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.