Author: Dulce de Coco from Vegan Desserts by Hannah Kaminsky; Snickerdoodles from multiple sources via Willow Bird Baking
For the Dulce de Coco
1 13.5 ounce can coconut milk
1 cup brown sugar, packed
¼ teaspoon salt
½ teaspoon vanilla extract
For the Snickerdoodles
1 cup butter, softened
1 cup vegetable oil
1 cup powdered sugar
¾ cup granulated sugar
4¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
For Coating the Cookies
½ cup granulated sugar
1 tablespoon cinnamon
To make the Dulce de Coco filling, combine the coconut milk, brown sugar, and salt in a saucepan over medium-high heat.
Bring to a boil, then reduce the heat to medium, cover the saucepan, and allow the mixture to continue to simmer for 20 minutes.
Reduce the heat to low, uncover, and allow to continue to simmer for 35-40 additional minutes, stirring occasionally.
When the mixture is thickened, stir in the vanilla (like when making caramels, this step causes the mixture to bubble up, so exercise caution to avoid burns).
Pour into a glass jar and allow to come to room temperature before securing the lid.
Place in the freezer for use in stuffing cookies.
To make the Snickerdoodles, combine the butter, vegetable oil, powdered sugar, granulated sugar, and eggs in a large bowl.
Start the mixer and allow the dough to come together as you prepare the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Add the flour mixture into the butter mixture in 3 to 4 additions, mixing until just combined between each.
Place the finished dough in the refrigerator to chill (overnight if possible).
After the cookie dough and the filling is fully chilled, whisk together the ½ cup granulated sugar and one tablespoon cinnamon in a small bowl.
Gather a portion of chilled cookie dough for one cookie (I used an ice cream scoop here), and use your thumb, a teaspoon, or a small melon baller (I used all three here with no preference) to make a hollow in the dough.
Fill the hollow with the Dulce do Coco, then cover with a bit of dough.
Work the dough around the whole ball, being sure to pinch together any cracks.
Roll the dough ball in the cinnamon-sugar mixture and place in the freezer while you prepare the remaining cookies.
Repeat the forming and filling steps until all dough is formed and in the freezer.
Place the frozen dough balls on parchment-lined baking sheets, leaving about 4 inches between each.
Bake at 375 degrees F for 12-15 minutes or until the cookies are slightly browned.
Allow to cool on the pan for a few minutes then transfer to a cooling rack to cool completely.
For an alternative filling, simply mix some Dulce de Coco with cream cheese and place in the freezer to harden. When frozen, simply pop a ball of this mixture into each chilled portion of cookie dough and bake. The ratio I used was ¼ cup Dulce de Coco to 5 ounces of cream cheese.
The Dulce de Coco by itself will not fully freeze. It will be soft and caramel-like at best.
When baking stuffed cookies, I cannot stress enough the importance of working with fully chilled dough and fillings.
Recipe by Love & Flour at http://www.loveandflour.com/challenged-dulce-de-coco-stuffed-snickerdoodles/