Servings: 24 cookies
Calories: 150kcal
Cost: $15
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Saucepan
- Wire cooling rack
- Double boiler or microwave-safe bowl for melting chocolate
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, toasted
- 1 cup caramel sauce
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter and sugar until light and fluffy.
- Add vanilla extract, then gradually mix in the flour and salt until dough forms.
- Roll small portions into balls, flatten slightly, and place on baking sheets with space in between.
- Bake for 10-12 minutes until golden brown and let cool completely on a wire rack.
- In a saucepan over low heat, combine caramel sauce and heavy cream, stirring until smooth.
- Add vanilla extract and toasted coconut, mix until well-coated and let cool slightly.
- Spread caramel-coconut mixture over each cooled cookie.
- Melt chocolate chips and dip the bottoms of the cookies, then drizzle remaining chocolate over the tops.
Notes
You can substitute almond extract for vanilla for a nutty flavor or use dark chocolate chips for a richer taste. Store in an airtight container at room temperature for up to 5 days, or refrigerate to preserve the chocolate layer. To freeze, place cookies in a single layer separated with wax paper, keeping for up to 3 months. Remember to let the cookies cool completely before adding toppings to avoid melting.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg
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