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 350F. Prepare cookie pans with parchment paper.
In medium bowl, combine flour and 1/2 teaspoon salt.
In large bowl, beat 1 cup butter and brown sugar with electric mixer until light and fluffy. Add eggs, 1/2 teaspoon Toasted Coconut and 1/2 teaspoon 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 1/2 cup butter, 10 drops Creamy Vanilla Custard Flavor, 6 drops Toasted Coconut Flavor and a pinch of 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.