Instructions

1. 1

   For the Shortbread Base: In the bowl of a stand mixer fitted with the paddle attachment, cream together the cubed, room-temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

   ⏱️ 5 min

   
2. 2

   Gradually add the all-purpose flour to the creamed butter mixture, mixing on low speed until a cohesive dough forms. Be careful not to overmix.

   ⏱️ 3 min

   
3. 3

   Scoop the dough onto a piece of plastic wrap. Form the dough into a rectangular shape and wrap it tightly. Chill the shortbread dough in the refrigerator for at least 1 hour.

   ⏱️ 5 min

   
4. 4

   For the Salted Caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring the mixture to a boil. Continue to cook without stirring until the caramel turns a deep amber color, swirling the pan occasionally to ensure even cooking, about 8-10 minutes.

   ⏱️ 10 min

   
5. 5

   Carefully remove the caramel from the heat. Immediately add the cubed unsalted butter, stirring until melted and fully incorporated. The mixture will bubble vigorously.

   ⏱️ 2 min

   
6. 6

   Slowly pour in the warm heavy cream while continuously whisking. Be cautious as the mixture will bubble and steam. Continue whisking until the caramel is smooth and well combined. Stir in the sea salt. Set aside to cool slightly.

   ⏱️ 3 min

   
7. 7

   For the Toasted Coconut Topping: Preheat oven to 325°F. Spread the shredded coconut evenly on a baking sheet. Toast in the preheated oven, stirring every 5 minutes, until golden brown, about 10-15 minutes. Watch carefully to prevent burning.

   ⏱️ 15 min•🌡️ 325

   
8. 8

   Transfer the toasted coconut to a large mixing bowl. Pour the prepared salted caramel over the toasted coconut. Mix thoroughly with a spatula until the coconut is fully coated and sticky.

   ⏱️ 5 min

   
9. 9

   For Assembly: Lightly flour a clean work surface. Unwrap the chilled shortbread dough and place it on the floured surface. Using a rolling pin, roll out the dough to an even thickness, about 1/4 inch.

   ⏱️ 5 min

   
10. 10

    Use a 3-inch round cookie cutter to cut out circles from the dough. Then, use a smaller 1-inch round cookie cutter to cut out the center of each large cookie, creating a donut shape. Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper.

    ⏱️ 10 min

    
11. 11

    Place the baking sheet with the cut-out cookies in the freezer for 10-15 minutes while the oven preheats to 350°F. This helps them hold their shape during baking.

    ⏱️ 15 min•🌡️ 350

    
12. 12

    Bake the cookies in the preheated oven for 10-12 minutes, or until lightly golden brown around the edges. Once baked, remove the cookies from the oven and let them cool completely on a wire rack.

    ⏱️ 12 min•🌡️ 350

    
13. 13

    For the Chocolate Coating: Pour the Stover and Company S'mores melting wafers into a small, microwave-safe bowl. Melt the wafers in the microwave in 30-second intervals, stirring after each, until smooth and creamy.

    ⏱️ 3 min

    
14. 14

    Dip the bottom of each cooled cookie into the melted chocolate, coating one side. Place the chocolate-dipped side up on a cooling rack lined with parchment paper.

    ⏱️ 10 min

    
15. 15

    Take a generous amount of the toasted coconut topping and press it firmly onto the chocolate-coated side of each cookie.

    ⏱️ 10 min

    
16. 16

    Once all cookies are topped, take a spoon and drizzle additional melted chocolate over the coconut topping in a zig-zag pattern. Allow the chocolate to set completely before serving. This can be sped up by placing them in the refrigerator for 15-20 minutes.

    ⏱️ 20 min

    

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Nutrition Facts (per serving)