Check out the Monarchs episode 1!
ibtk:
yes.
Ingredients:
Shortbread Cookies:
- 1 cup soy butter (such as Earth Balance Original Spread)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons soy milk
Coconut, Caramel, Chocolate Topping:
- 3 cups shredded unsweetened coconut, toasted
- 15-oz soft vegan caramels, or make your own
- 1/4 teaspoon salt
- 3 tablespoons soy milk (or almond)
- 8 oz. dark or semisweet chocolate
Directions:
- Preheat the oven to 350°F. Mix together the soy butter and sugar with a mixer until light and fluffy (about 2-3 minutes). In a separate bowl, combine together the flour, baking powder, and salt. Slowly add the flour mixture to the butter and sugar. At a low speed add the soy milk and vanilla.
- Wrap the dough in plastic wrap or in a Tupperware container. Refrigerate until the dough is as firm as a stick of butter (at least 1 hour and up to overnight).
- While the cookie dough is in the refrigerator, toast the shredded coconut on a baking sheet for 10-15 minutes, or until golden brown, stirring frequently. Once the dough is as firm as a stick of butter, remove from the refrigerator while the coconut cools.
- Roll out the dough on a well-floured surface (don’t be afraid to use too much flour). Cut out your desired shapes with a biscuit cutter, or two different-sized round cutters to make a donut shape. Or do what I did and use a glass to make the outer circle and a knife to jaggedly cut the inner. Place the cut-out cookies on an un-greased baking sheet for 5-6 minutes then rotate the cookie sheet 180 degrees and bake for another 5-6 minutes.
- As the cookies are baking. Place the caramel, soy milk, and salt in a microwavable bowl and microwave for 1 minute, stir, then microwave for another minute, and repeat until the mixture is melted. Or you can place in a saucepan and heat on the stove over low heat until melted. Stir the toasted coconuts into the caramel mixture. Using a knife, spread the caramel mixture on top of the baked cookies.
- Lay out a sheet of waxed paper for the cookies to sit on once they have been dipped in chocolate. Chop up the chocolate and melt in the microwave for 1 minute, or until melted, or you can melt over a double-broiler on the stove. Dip the bottoms of the cookies into the chocolate and place on waxed paper.Using the remaining melted chocolate to drizzle stripes over the cookies.
- Store in an air-tight container and enjoy!
