Ingredients
Equipment
Method
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Step 3: Slowly add flour, baking powder, and salt to the butter mixture; mix until just combined. Pour in milk and vanilla extract and mix until a soft dough forms. Knead gently with hands to bring together.
- Step 4: Lightly flour your counter or parchment paper. Roll out cookie dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut circles, then use a smaller cutter to cut out the center, creating rings. Place on the prepared baking sheet.
- Step 5: Bake for 10–12 minutes, or until edges are lightly golden. Let cool completely on a wire rack.
- Step 6: Spread shredded sweetened coconut evenly on another baking sheet. Toast in the oven for 5–7 minutes, stirring halfway, until golden brown and fragrant.
- Step 7: In a saucepan over low heat, combine chewy caramels, heavy cream, and a pinch of salt. Stir continuously until melted and smooth.
- Step 8: Gently fold the toasted coconut into the smooth caramel mixture until every strand is coated.
- Step 9: Take a cooled cookie and carefully spread a generous spoonful of the caramel-coconut mixture on top, pressing gently. Repeat with all cookies.
- Step 10: Melt semi-sweet chocolate chips (in the microwave or a double boiler). Dip the bottoms of each cookie into the melted chocolate, then use a fork or small spoon to drizzle more chocolate artfully over the top.
- Step 11: Place cookies on fresh parchment paper and chill in the refrigerator for 10–15 minutes to set the chocolate.
Notes
Substitutions & Additions: For a gluten-free option, use your favorite 1:1 gluten-free flour blend for the cookie base. Experiment with chocolate variations: milk, dark, or white chocolate for dipping and drizzling. Short on time? You can use pre-made caramel sauce, warmed gently with the coconut, though the texture might be softer. For an extra crunch, add a sprinkle of finely chopped pecans or walnuts to your coconut-caramel mixture.
Tips for Success: Avoid overbaking the cookies to ensure a tender base; a slightly underbaked cookie is better. Watch your coconut carefully while toasting, as it can burn quickly. Use good quality, soft, chewy caramels for the best topping texture and flavor. Don't skip the chilling step; it sets the chocolate beautifully and makes cookies easier to handle. Try to spread the caramel-coconut mixture as evenly as possible for uniform cookies.
How to Store: Store in an airtight container at room temperature for up to 3-4 days, layering with parchment paper to prevent sticking. For a firmer cookie and extended freshness, store in the refrigerator for up to a week. They also freeze wonderfully: flash freeze on a baking sheet, then transfer to a freezer-safe container or bag for up to 2-3 months. Thaw at room temperature before enjoying.
Tips for Success: Avoid overbaking the cookies to ensure a tender base; a slightly underbaked cookie is better. Watch your coconut carefully while toasting, as it can burn quickly. Use good quality, soft, chewy caramels for the best topping texture and flavor. Don't skip the chilling step; it sets the chocolate beautifully and makes cookies easier to handle. Try to spread the caramel-coconut mixture as evenly as possible for uniform cookies.
How to Store: Store in an airtight container at room temperature for up to 3-4 days, layering with parchment paper to prevent sticking. For a firmer cookie and extended freshness, store in the refrigerator for up to a week. They also freeze wonderfully: flash freeze on a baking sheet, then transfer to a freezer-safe container or bag for up to 2-3 months. Thaw at room temperature before enjoying.