Coconut-Pecan-Caramel Sandwich Cookies - coconut

Method

• Preheat the oven to 350F.
• Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other.
• Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes.
• Place coconut and pecans in a food processor, and pulse until finely chopped.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
• Beat in vanilla.
• With mixer on low speed, add the flour and salt; beat until combined.
• Beat in chopped coconut-nut mixture until combined.
• Turn out the dough onto a piece of plastic wrap and shape into a flattened disk.
• Wrap in plastic.
• Chill dough until firm, 30 to 45 minutes.
• Line two large baking sheets with parchment paper; set aside.
• On a lightly floured piece of parchment paper, roll out the dough to 1/8-inch thickness.
• Transfer to another baking sheet, and freeze until firm, 5 to 10 minutes.
• Using a 2-inch flower cookie cutter, cut out shapes, and place 1 inch apart on prepared baking sheets.
• Freeze until firm, 5 to 10 minutes.
• Remove from freezer.
• Using a 3/4-inch round cookie cutter (or the wide end of a pastry tip) cut out and remove the centers from half of the cookies.
• Bake, rotating sheets halfway through, until golden brown, about 12 minutes.
• Transfer parchment and cookies to a wire rack to cool completely.
• Cookies can be made 1 day ahead and kept in an airtight container at room temperature.
• Spoon or pipe about 1 teaspoon Caramel Filling onto the flat side of each of the whole cookies.
• Top with cut cookies, keeping flat sides down.
• Drizzle the remaining caramel over the tops.
• Let caramel set at least 2 hours, or overnight, at room temperature.
• Cookies can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for up to 5 days.
• Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan.
• Set over medium-high heat, and stir to combine.
• Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Remove from heat.
• Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined.
• Add the butter and stir to combine.
• Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.