Description
This recipe is from bakingbits.com
Ingredients
- Butter
- Sugar
- All-purpose Flour
- Baking Powder
- Salt
- Vanilla Extract
- Milk
- Shredded Coconut
- Caramels
- Dark Chocolate
Instructions
- Preheat oven to 350f
- In a large mixing bowl, cream together butter and sugar
- Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky
- The dough should come together into a soft, not-too-sticky ball
- Add in a bit of extra flour if your dough is very sticky
- Roll the dough out between pieces of wax paper to about 1 / 4-inch thickness and use a 1 1 / 2-inch cookie cutter to make rounds
- Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole
- Repeat with remaining dough
- Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds
- Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set
- If using a mini donut pan, bake for only about 10 minutes, until edges are light gold
- Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely
- Preheat oven to 300
- Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden
- Cool on baking sheet, stirring occasionally
- Set aside
- Unwrap the caramels and place in a large microwave-safe bowl with milk and salt
- Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt
- When smooth, fold in toasted coconut with a spatula
- Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie
- Reheat caramel for a few seconds in the microwave if it gets too firm to work with
- While topping sets up, melt chocolate in a small bowl
- Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching
- Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper
- Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate
- Let chocolate set completely before storing in an airtight container
- Makes about 3 1 / 2-4 dozen cookies