Description
Chewy, crunchy cookies made with toasted coconut, gooey caramel, and dark chocolate for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
- 1 cup caramel sauce
- 1 cup dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar until light and fluffy.
- Add the flour, salt, and vanilla extract, mixing until just combined.
- Roll the dough into balls and flatten slightly on the prepared baking sheet.
- Use a small round cutter to cut out the center of each cookie.
- Bake for 10–12 minutes until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Mix the toasted coconut with the caramel sauce until well combined.
- Spoon the coconut caramel mixture onto each cooled cookie, keeping the hole in the center visible.
- Dip the bottom of each cookie in melted dark chocolate and drizzle chocolate over the top.
- Let the chocolate set before serving.
Notes
Store cookies in an airtight container; they last up to 3 days at room temperature and 1 week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg