Step-by-step instructions
Prep the baking sheet. Line a baking sheet with foil and arrange the shortbread cookies stripe-side up, leaving about 1 to 2 inches of space between them.
Combine caramel and cream. In a microwave-safe bowl, mix together the caramel bits and heavy cream. Heat in the microwave for 30 seconds. Stir, then heat for an additional 15 to 20 seconds until smooth.
Add coconut. Fold the toasted coconut into the caramel mixture until well combined.
Top the cookies. Spoon about 1 tablespoon of the caramel-coconut mixture onto each cookie and spread it evenly.
Melt the chocolate. In a separate microwave-safe bowl, melt the CandiQuik for 30 seconds, stirring until smooth.
Drizzle chocolate. Use a sandwich bag with a snipped corner to pipe the melted chocolate over the cookies.
Let them set. Allow the cookies to sit for 15 to 20 minutes to let the toppings firm up.
Store properly. Keep cookies in an airtight container at room temperature.
Toast the coconut (optional). Preheat your oven to 300 degrees F (150 degrees C) and spread coconut on a foil-lined pan. Bake for 5 minutes, stir, bake for an additional 5 to 7 minutes, stir again, then bake for another 3 to 5 minutes until golden.
Best ways to enjoy it
These cookies shine on their own, but they can also be served with a scoop of vanilla ice cream or a steaming cup of coffee for an indulgent dessert experience. For a festive touch, consider arranging them on a colorful platter or packaging them into small gift boxes to share with friends and family.
Keeping leftovers fresh
To store your Fudge Stripe Shortbread Cookies, place them in an airtight container to maintain their freshness. They can be kept at room temperature for up to a week. If you want to enjoy them later, consider freezing them. Just layer them in a container with parchment paper between each cookie to prevent sticking.
Handy cooking tips
- For the toasted coconut, keep a close eye on it while it’s baking. It can go from golden to burnt in just a minute!
- Feel free to adjust the amount of coconut based on your taste preferences or even omit it if you’re looking for a simpler treat.
- If you have any leftover caramel mixture, it makes a delightful topping for ice cream!
Creative twists
Why not experiment with this recipe? Consider adding a sprinkle of sea salt on top for a salty-sweet combo or using dark chocolate instead of CandiQuik for a richer flavor. You could also incorporate some chopped nuts or dried fruit into the caramel mixture for added texture.
FAQs
How long does it take to prepare these cookies?
From prep to plate, you can have these cookies ready in about 30-40 minutes, including the time for chilling.
Can I store these cookies in the freezer?
Absolutely! They can be frozen for up to three months. Make sure to separate each cookie with parchment paper to avoid sticking.
Are there any substitutions I can make for allergies?
Yes! You can use dairy-free alternatives for the cream and chocolate, and if you’re avoiding gluten, look for gluten-free shortbread cookies.
Now that you know how to whip up these amazing Fudge Stripe Shortbread Cookies, it’s time to get baking! Enjoy every melty, chocolatey bite.
