The best part of any crème brulee is the contrast in textures, from the crystalized sugar top to the silky custard filling. These cookies capture each of these delightful textures, and throw in a fun twist ? coconut notes to highlight the traditional vanilla flavor. The cookie is filled with a creamy, coconut-laced icing and has a crackly, crunchy exterior thanks to Sparkling Sugar.
Preheat oven to 350°F. Prepare cookie pans with parchment paper.
In medium bowl, combine flour and salt.
In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add eggs, Toasted Coconut and Creamy Vanilla Custard Flavors; mix well. Gradually add flour mixture; mix well. Shape dough into 1-inch balls. Roll in turbinado sugar. Place on prepared pans and make indentation in ball with finger.
Bake 15-17 minutes or until edges are golden brown. Remove cookies from cookie sheet to cooling grid; cool completely.
In large bowl, beat butter, Creamy Vanilla Custard Flavor, Toasted Coconut Flavor and salt until light and fluffy. Gradually add confectioners? sugar and beat until well-combined. Add cream; beat at medium speed until light and fluffy. Pipe or spoon filling into indentations of cookies.
These classic cupcakes highlight all of the glory of sweet, floral vanilla and have the added richness of velvety custard. You'll never look at vanilla the same again because it has the unique ability to enhance other flavors, including deliciously moist cake.
Toasted Coconut takes on a nutty, caramelized flavor and that?s exactly what you?ll taste when you bite into a warm crisp cookie, bursting with tropical island flavor. As the edges and bottoms of the cookies brown during baking, the caramelized flavor brightens balancing the rich buttery notes of flavor. A pinch of sparkling sugar adds an extra element of crunch.