Ingredients
Equipment
Method
Step-by-Step Instructions
- Toast the coconut in a medium skillet over medium heat for about 3-5 minutes until golden brown.
- Melt the semi-sweet chocolate chips with coconut oil or butter in a microwave-safe bowl, stirring until smooth.
- Combine the soft caramel candies and heavy cream in a bowl and heat in the microwave until melted and smooth.
- Mix in the toasted coconut and vanilla extract to the melted caramel mixture.
- Spoon the caramel-coconut mixture onto the chocolate bases, flattening slightly.
- Drizzle the remaining melted chocolate over the caramel-coconut mixture.
- Refrigerate for about 15-20 minutes to set the cookies.
Nutrition
Notes
These cookies are customizable; feel free to add nuts or try different variations for a personal touch.
