Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels
- 3 tablespoons whole milk
- 8 ounces dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Mix in flour, baking powder, salt, milk, and vanilla until combined into dough.
- Roll out dough on a floured surface to about 1/4 inch thick and cut into circles; place on the prepared baking sheet.
- Bake for 12-15 minutes until edges are golden brown; cool on wire rack.
- In a saucepan over low heat, melt caramels with whole milk and salt until smooth; stir in coconut until coated.
- Spread caramel-coconut mixture over cooled cookie bases; dip each in melted dark chocolate.
- Let cookies set on parchment paper before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg