In a large bowl, add the flour, powdered sugar, baking powder and salt together.
Cut butter into small cubes.
Add ice water to, always 1 tablespoon add a time in the mixture so that the dough is an even mass.
Divide the dough in 2 papers.
Ten of 2 pieces and put at least 1 hours in the refrigerator .
In a small saucepan, combine caramels and milk over low heat, under continuous stirring,.
Stir the coconut, remove from heat and let cool.
Preheat oven to 200 degrees C.
Grease cookie sheets.
On a lightly floured surface, roll the dough out to 1 / 8 inch thickness.
Cut circles with a 3 inch ronde cookie cutter.
Beat the egg and 1 tablespoon of water together in a beaker.
Moisten the rim of the round cookie with the egg mixture and place 1 / 2 teaspoon of the caramel mixture in the center.
Fold to seal the circle over in half and press the edges with a fork.
Place the cookies on the baking sheet and brush the top with egg mixture.
With a knife three slots cut across the top of each cookie.
Behind 15 up to 20 minutes, until golden brown.
Delete cookies and place on grids for cooling off.
Store at room temperature.
0 servings