02/08/2026
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Coconut salted caramel chocolate cookies 🍪 by Mei Yee
Ingredients
Shortbread cookie
100g dairy-free butter
50g sugar of choice
1 tsp vanilla extract
140g all purpose flour
1/4 tsp salt
Chocolate ganache
100g dark chocolate
1/4 cup coconut milk Nature's Charm
Filling
Coconut Salted caramel Nature's Charm
Chocolate coating
250g dark chocolate
3 tbsp coconut oil
Combine melted dark and coconut oil. Set aside.
ganache
Heat the coconut milk in a saucepan. Pour the hot cream over the dark chocolate and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.
Cookie
In a stand mixer, cream the butter, vanilla, and sugar together. Add in flour, salt and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes.
Preheat oven to 170c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 10 mins or until golden brown at the edges. Allow cookies to cool completely.
Assemble, pop chocolate ganache into each cookie. Add salted caramel and sandwich together. Place cookies into freezer for 15 mins. Take the cookie and dip into the melted chocolate. Put in the refrigerator until set and ready to serve.
