Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 cups shredded coconut, toasted
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the flour, baking soda, cocoa powder, and salt to the mixture, and stir until just combined.
- Roll the dough into small balls and place them on a baking sheet, then flatten slightly with your fingers.
- Bake for 10-12 minutes until set, then remove from the oven and let cool.
- While the cookies are cooling, make the filling by mixing the caramel sauce with the toasted shredded coconut.
- Once the cookies are cool, spread a layer of the caramel-coconut mixture on top of each cookie.
- Melt the chocolate chips and drizzle over the cookies to finish.
- Allow the chocolate to set before serving.
Notes
- For a richer flavor, use dark chocolate instead of semi-sweet.
- You can add a pinch of sea salt on top of the chocolate for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg