![]() Place your toasted coconut in a medium-sized bowl, then add ¾ of your caramel and toss together until thoroughly combined. Pour that into a separate container and cool to room temperature. Then whisk in butter once melted and emulsify, add heavy cream whisk together until combined. Once boiling, let it cook (swirling around if necessary) until your sugar turns into an amber color. In a medium-size sauce pot, add sugar, water, and light corn syrup lightly mix that, set up over medium-high, let it dissolve, and come to a boil. Remove from the oven and place on another baking sheet to cool down completely. ![]() On a baking sheet, add coconut, and place in the oven, stirring often for 3 - 6 minutes or until a toasted golden brown. Place in the oven for 15 - 18 minutes or until golden brown, let it cool slightly, and place it on a wire rack to cool completely. ![]() ![]() Using a 2.5” donut cutter, punch out as many donut-shaped rings from your dough place those rings onto a parchment-lined baking sheet, spaced about ¾” apart. To your mixture, add flour, 2 tablespoons at a time, beating until fully incorporated.ĭivide your cookie dough into 2 pieces, place between 2 pieces of parchment paper, roll it out about ¼” thick and place onto a sheet tray repeat with the other piece of dough and place in the fridge overnight to firm. Then mix in egg white until thoroughly incorporated, followed by vanilla extract and almond extract mix until combined. In a medium-size bowl, add flour and mix in salt in a separate bowl, add butter and begin beating it with a hand mixer till evenly distributed in the bowl while beating on medium speed, add in sugar, 1 tablespoon at a time until everything gets added. ![]()
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