Coconut Creme Brulee Shina Cheraghpor

 INGREDIENTS

PRODUCTS

Wilton Treatology Toasted Coconut Flavor Concentrate (Toasted Coconut and Creamy Vanilla Custard flavors used)

3 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups butter, softened (3 sticks, divided)

2 eggs

1/2 cup turbinado sugar

2 cups confectioners' sugar

1 tablespoon heavy whipping cream

1/2 cup firmly packed light brown sugar

 ADDITIONAL INFORMATION

INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350F. Prepares cookie pans with parchment paper.

Step 2

In the medium bowl, combine flour and 1/2 teaspoon salt.

Step 3

In a 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 an indentation in the ball with a finger.

Step 4

Bake 15-17 minutes or until edges are golden brown. Remove cookies from cookie sheet to cooling grid; cool completely.

Step 5

In a 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.