Ingredients
for 48 cookies
Cookie Dough
- 1 cup butter (225 g)
- ½ cup sugar (100 g)
- 2 cups flour (250 g), more for dusting
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Caramel, Coconut and Chocolate
- 2 cups soft caramel (400 g)
- ¼ teaspoon salt
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 3 cups toasted coconut (225 g)
- 1 cup chocolate (175 g), melted
Nutrition Info
- Calories 170
- Fat 9g
- Carbs 20g
- Fiber 1g
- Sugar 14g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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!
Related Recipes
