Ingredients
48
48 servings
- •1 cup butter
- •½ cup sugar
- •2 cups flour, more for dusting
- •¼ teaspoon baking powder
- •¼ teaspoon salt
- •2 tablespoons milk
- •½ teaspoon vanilla extract
- •2 cups soft caramel
- •¼ teaspoon salt
- •3 tablespoons heavy cream
- •½ teaspoon vanilla extract
- •3 cups toasted coconut
- •1 cup chocolate, melted
Instructions
- Cream butter and sugar in a mixing bowl.
- In a separate bowl, sift together flour, baking powder and salt.
- Add the dry ingredients to the creamed butter and sugar. Make sure it’s well incorporate, it will have a crumbly texture.
- Add the milk and vanilla. Bring together and refrigerate for 30 min.
- Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
- Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to ‘glue’ the caramel coconut mix to the cookie.
- Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
- Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
- Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
- Enjoy!
Nutritional Facts
Per 48 servings
- Calories: 170
- Carbohydrate: 20g
- Fat: 9g
- Fiber: 1g
- Protein: 1g
- Sugar: 14g
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