These pretty things have sweet and salty down pat. If you don’t have flaky salt, be sure to add a pinch of sea salt or kosher salt to the coconut mixture (otherwise these will be too sweet). And don’t be intimidated by the caramel sauce recipe that follows. Caramel is one of those things like riding a bike: once you learn it, you’ll know it forever. Just have your cream ready and don’t walk away from it. Caramel waits for no one! But the leftovers actually wait quite nicely: use any extra for ice cream, drizzled over cakes, or to sweeten your hot cocoa.
Preheat oven to 350°F. Stir together coconut, sugar, vanilla, egg white, and almond extract if using until well combined.
Roll puff pastry sheet to a 14-inch square on a lightly floured surface. Pierce pastry all over with a fork. Whisk together egg yolk and water in a small bowl. Brush pastry with egg mixture. Cut pastry into 2-inch rounds using a 2-inch round fluted cookie cutter; place rounds 1 inch apart on 2 parchment-lined baking sheets.
Spoon about 1 teaspoon coconut mixture onto center of each pastry round, pressing to adhere. Bake in preheated oven until golden brown, 15 to 18 minutes. Cool on baking sheets about 5 minutes; transfer to wire racks and cool completely, about 20 minutes. Drizzle Caramel Sauce evenly over cooled cookies, and sprinkle with salt.
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