Ingredients
- For the cookie base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon milk (or more, if needed)
- For the caramel-coconut topping:
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup caramel sauce (or 12 oz caramel candies with 2 tablespoons heavy cream)
- 1/4 teaspoon salt
- For the chocolate coating:
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- Cream butter and sugar until light. Mix in vanilla and salt. Whisk flour and baking soda separately, then gradually mix into wet ingredients. Add milk if dough is dry.
- Roll dough to 1/4-inch thickness. Cut into doughnut shapes using cookie cutters. Place on baking sheet and bake for 10–12 minutes until golden at edges. Cool on rack.
- Toast coconut on a baking sheet in oven for 5–7 minutes, stirring once, until golden. Set aside.
- In a saucepan, melt caramel (or candies with cream) over low heat. Stir in salt and toasted coconut.
- Top cooled cookies with the caramel-coconut mixture, pressing gently. Chill 15–20 minutes to set.
- Melt chocolate and optional oil in microwave in 20-second intervals. Dip cookie bottoms in chocolate, place on lined sheet, and drizzle remaining chocolate on top.
- Chill again 20–30 minutes to set chocolate. Store or serve.
Notes
- Use dark chocolate for a richer flavor.
- Add peanut butter to the topping for a unique twist.
- Make vegan by using dairy-free butter, milk, caramel, and chocolate.
- Freeze cookies for up to 3 months in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
