Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 cup caramel candies
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and brown sugar until fluffy. Add vanilla extract and mix well.
- Gradually add flour and mix until combined. Fold in the shredded coconut.
- Form the dough into small circles, making a well in the center of each.
- Bake for 10-12 minutes until edges are golden.
- Melt caramel candies and fill the centers of cookies.
- Once cooled, dip the bottom of each cookie in melted chocolate and drizzle on top.
- Let chocolate set completely before serving.
Notes
- For extra flavor, consider adding a pinch of salt to the cookie dough.
- Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg