Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups shredded coconut
- 1 cup granulated sugar for caramel
- 6 tablespoons butter for caramel
- 1/2 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add vanilla and mix well.
- Gradually incorporate flour and salt until a soft dough forms. Roll out to about 1/4 inch thick and cut into donut shapes. Place on parchment-lined baking sheets.
- Bake for 12-15 minutes until edges are golden; cool on wire racks.
- Toast shredded coconut at 300°F for 10-15 minutes until golden brown, stirring frequently.
- Prepare caramel by melting sugar over medium heat until amber, then add butter and heavy cream, stirring until smooth. Fold in toasted coconut.
- Spread coconut caramel over cooled cookies and let set at room temperature for about 30 minutes.
- Melt chocolate chips in a double boiler or microwave; dip the bottoms of cookies in chocolate and drizzle the tops. Allow chocolate to set before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 150
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg