For the Caramel-Coconut Filling

• 1 cup dark brown sugar
• 1 stick (4 oz) unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons flaky sea salt, such as Maldon, or to taste
• 1 1/4 cups confectioners’ sugar
• 1 cup unsweetened shredded coconut

For the Chocolate Oreo Wafers

• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch process cocoa powder, plus more for cutting
• 1/4 cup black cocoa powder
• 1/2 teaspoon fine sea salt
• 12 tablespoons (6 oz) unsalted butter, at room temperature
• 1 1/4 packed cups light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup unsweetened shredded coconut, for decorating

Make the Caramel-Coconut Filling

• In a medium saucepan, combine the dark brown sugar, unsalted butter, and heavy cream over medium heat. Stir these ingredients occasionally as you bring the mixture to a full boil. Once boiling vigorously, continue to cook for exactly 2 minutes. After 2 minutes, reduce the heat to medium-low and allow it to simmer gently for approximately 2 minutes more, still stirring occasionally to prevent sticking. This controlled boiling ensures the caramel reaches the perfect consistency.
• Carefully remove the saucepan from the heat. Stir in the vanilla extract and flaky sea salt. Allow the caramel mixture to cool completely to room temperature. This cooling process is crucial for the filling to thicken properly.
• Once cooled, transfer the caramel to the bowl of a stand mixer fitted with the paddle attachment. Add the confectioners’ sugar and mix on low speed. Continue mixing until the mixture is completely smooth and well combined, which typically takes about 1 minute. Next, add the unsweetened shredded coconut and mix just until it is fully incorporated into the caramel. Scrape the finished filling into a separate bowl. Don’t be alarmed if the filling seems a bit loose at this stage; it will firm up considerably as it continues to sit and cool.

Make the Chocolate Oreo Wafers

• Prepare two large rimmed baking sheets by lining them with parchment paper. This will prevent sticking and make for easy cleanup.
• In a medium bowl, thoroughly whisk together the all-purpose flour, Dutch process cocoa powder, black cocoa powder, and fine sea salt. Ensure these dry ingredients are fully combined to guarantee even flavor distribution in your cookies.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the room-temperature unsalted butter and light brown sugar on medium speed. Beat until the mixture becomes visibly light and fluffy, which should take approximately 1 minute. Remember to stop and scrape down the sides of the bowl with a flexible spatula as needed, ensuring all ingredients are fully incorporated.
• Reduce the mixer speed to low. Add the large egg and vanilla extract to the creamed mixture. Continue to mix just until these ingredients are well combined, about 1 minute. Again, scrape the bowl as necessary to ensure a uniform batter.
• Add all of the dry ingredients from the medium bowl into the wet ingredients in the stand mixer at once. Mix on low speed just until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
• The dough will be quite sticky, and this is perfectly normal. Use your hands or a flexible spatula to briefly knead or stir the dough to bring it together. Divide the dough into four equal quarters. Place one quarter of the dough onto a large sheet of parchment paper.
• Place another large sheet of parchment paper directly on top of the dough quarter. Using a rolling pin, roll the dough out evenly between the two sheets of parchment paper until it is approximately 1/4-inch (6-mm) thick. Have a small bowl of extra Dutch process cocoa powder ready beside you for dipping your cookie cutter.
• Carefully remove the top layer of parchment paper. Begin cutting out 2-inch (5-cm) circles from the rolled-out dough using your cookie cutter. Dip the cookie cutter into the cocoa powder each time before pressing it into the dough; this prevents sticking and helps maintain clean edges. Once you’ve cut as many circles as possible from this section, place the parchment sheet with the cut dough onto a baking sheet and transfer it to the freezer. Chill for 20 minutes. This step is crucial for achieving crisp wafers that hold their shape.
• Retrieve the chilled dough rectangle from the freezer. Gently begin removing the individual chocolate wafers. You may need to carefully peel the parchment paper away from the underside of each wafer. Arrange the wafers on your prepared parchment-lined baking sheets, leaving a small amount of space between them as they don’t spread much. Aim for about 24 wafers per tray. Gather all the dough scraps and set them aside.
• Repeat the rolling, cutting, and chilling process with the remaining three dough quarters and all collected scraps. Consolidate scraps as needed, re-rolling between parchment.
• Once all the wafers have been cut and placed on baking sheets, return the sheets to the freezer for a final chill of 20 minutes. This extra chill helps the cookies maintain their shape and crispness during baking.
• While your wafers are chilling for the last time, preheat your oven to 350°F (177°C).
• Bake one tray of wafers at a time. Bake until the cookies have flattened slightly and are just beginning to crisp, typically about 15 minutes. For even baking, rotate the baking sheet halfway through the cooking time. Due to the dark color of the black cocoa, browning edges will not be easily visible, so rely on the specified baking time. Allow the wafers to cool completely on the baking sheets before handling or filling them. They will crisp up further as they cool.

Assemble and Fill the Homemade Caramel-Coconut Oreos

• Pour the remaining unsweetened coconut for decorating into a small, shallow bowl. Take half of your cooled chocolate wafers and turn them upside down. Using a tablespoon-sized cookie scoop (if available) or simply a spoon, place a generous tablespoon of the caramel-coconut filling onto the underside of each wafer. Take another chocolate wafer and gently press it down on top of the filling, sandwiching the caramel until it just begins to peek out evenly from the sides of the cookies.
• Carefully roll the exposed caramel filling sides of each assembled Oreo in the shredded coconut until they are fully coated. This adds a beautiful finish and an extra layer of coconut flavor. Repeat this process with all remaining wafers and filling.
• Serve your homemade caramel-coconut Oreos immediately for the best crispy cookie experience. If you plan to store them, place them in an airtight container at room temperature for up to 3 days. As mentioned, the cookies are truly best enjoyed on the day they are crafted, so consider assembling only what you’ll eat and storing components separately for maximum freshness.

An LC Original

This recipe is an original creation from the Leite’s Culinaria kitchen, a testament to our passion for unique and delicious homemade treats.

View More Original Recipes

Nutrition