Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup caramel candies, melted
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla, mix well.
- Gradually add dry ingredients, mixing until combined.
- Fold in shredded coconut.
- Drop spoonfuls onto prepared baking sheets and flatten slightly.
- Bake for 10-12 minutes until golden brown. Cool on wire racks.
- Spread melted caramel over cooled cookies.
- Melt chocolate chips with coconut oil, drizzle over caramel layer.
- Allow to set before serving.
Notes
- For extra flavor, toast the coconut slightly before folding into the dough.
- Ensure caramel is melted smoothly for even coating.
- Chill the cookies before adding the chocolate drizzle for cleaner application.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking, No-Bake Topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg