Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Whisk flour and salt; gradually add to butter mixture, mixing well.
- Add milk and vanilla; mix until combined.
- Roll dough to 1/4 inch thickness. Cut out circles and place on baking sheet.
- Bake for 10-12 minutes, or until golden brown. Cool completely on a wire rack.
- Toast coconut on a baking sheet for 5 minutes, stirring often, until light golden brown.
- Combine caramel candies and heavy cream; microwave in 30-second intervals, stirring, until smooth and melted.
- Spread caramel on cooled cookies. Sprinkle with toasted coconut, pressing gently.
- Refrigerate for 10 minutes to set.
- Melt dark chocolate. Remove cookies from refrigerator.
- Dip bottom of each cookie in chocolate, spreading evenly. Drizzle remaining chocolate on top.
- Refrigerate for another 10 minutes to set chocolate.
- Enjoy!
Keto/Low-Carb Variations
For a keto or low-carb version, use almond or coconut flour instead of all-purpose flour, a low-carb sweetener (like erythritol or stevia) instead of sugar, and make a sugar-free caramel with heavy cream, butter, and a low-carb sweetener.
Tips
- Chill dough for 30 minutes before rolling for easier handling.
- Watch toasted coconut closely to prevent burning.
- Adjust caramel amount to your preference.
- Use milk or white chocolate if desired.
FAQs
- Q: Can I use store-bought caramel? A: Yes, warm it slightly before using.
- Q: How long do they stay fresh? A: Up to one week in an airtight container at room temperature.
- Q: Can I freeze them? A: Yes, freeze baked cookies before adding toppings.
- Q: Can I use sweetened coconut? A: Yes, cookies will be sweeter.
- Q: Can I make them in advance? A: Yes, store in the refrigerator in an airtight container.
ADVERTISEMENT
