Total Time
50mins
Prep 30 mins
Cook 20 mins

Yummy pockets filled with caramel and coconut.

Ingredients Nutrition

Directions

  1. Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms pea-sized pieces. Add water, 1 tablespoon at a time; toss with fork until mixture holds together. Divide dough in half; cover and refrigerate 30 minutes or until firm.
  2. Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut. Remove from heat; cool.
  3. Working with 1 portion at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough with 3-inch round cookie cutter. Reroll trimmings and cut out more cookies.
  4. Preheat oven to 400°F.
  5. Grease cookie sheets; set aside. Beat egg and water in cup. Place 1/2 teaspoon caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edges with fork. Place crescents on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of knife.
  6. Bake 15 to 20 minutes or until golden brown. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature.
  7. Note: These cookies do not freeze well.

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