Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups shredded sweetened coconut
- 12 ounces chewy caramels
- 1/4 teaspoon salt
- 3 tablespoons milk
- 1 cup semisweet chocolate chips
Feel free to swap the chocolate chips for dark chocolate if you prefer a richer flavor, or use unsweetened coconut for a less sweet version. These little spins are what make the kitchen a playground of flavors.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. My grandmother always said this was the secret to a tender cookie.
- Mix in the salt and vanilla extract, then gradually add the flour mixture until well combined.
- Roll the dough between two sheets of parchment paper to about 1/4 inch thick. Chill for 10 minutes to make cutting easier.
- Using a round cookie cutter, cut out the cookies and place them on the prepared baking sheet. Use a smaller cutter to remove the centers, creating a ring shape.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Spread the shredded coconut on a baking sheet and toast in the oven for about 10 minutes, stirring occasionally until golden. This step might fill your kitchen with a delightful toasted aroma that reminds me of my father’s seafood boils on summer weekends.
- In a microwave-safe bowl, combine the caramels, milk, and salt. Heat in 30-second intervals, stirring in between, until melted and smooth.
- Combine the toasted coconut with the melted caramel. Use a spoon to spread the mixture on top of each cookie.
- Melt the chocolate chips in a small bowl, either in the microwave or over a double boiler. Drizzle over the cookies and allow to set. My kids love helping with this part, creating their own chocolate patterns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
