Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup chocolate chips
- 1/2 cup caramel sauce
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
Instructions
- In a skillet, toast the shredded coconut over medium heat until golden brown.
- In a bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a lined baking pan and refrigerate.
- Melt the chocolate chips and mix in caramel sauce.
- Spread the caramel mixture over the chilled crust.
- Top with toasted coconut.
- Drizzle with remaining chocolate if desired.
- Chill until set, then cut into squares.
Notes
- For a richer flavor, use dark chocolate chips.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg