Ingredients
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1 cup pitted prunes
6 1/2 teaspoons water
1 cup butter, softened
1 cup honey
2 large eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
24 individually wrapped caramels, unwrapped
1/4 cup sweetened flaked coconut
Preparation
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Blend prunes and water together in a blender until smooth. Beat prune puree, butter, and honey together in a bowl until smooth; beat in eggs and vanilla extract.
Slowly beat cocoa powder, baking soda, and salt into prune mixture; add flour and mix until dough comes together. Divide dough into 24 portions; form 1 dough portion into a ball around 1 caramel. Repeat with remaining dough and caramels. Place finished balls 2-inches apart on prepared baking sheets. Sprinkle coconut over dough balls.
Bake in the preheated oven until golden and set, about 10 minutes.
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