Ingredients
The following ingredients have 30 Servings
- 1 cup butter (cut into approximately 1/2 inch cubes)
- 1/2 cup sugar
- 2 cups flour
- 1/2 cup unsweetened coconut
- 12 oz package chocolate chips (milk chocolate or semi-sweet)
- 15 oz package caramel candy
- 1 tablespoon half and half
- 1 teaspoon coconut oil ((optional))
Instruction
- In a food processor pulse together the flour, butter and sugar to form a dough. Roll into a two inch cylinder. Wrap with waxed paper or plastic and chill for at least one hour.
- Preheat oven to 325 degrees. Slice the cylinder into 1/4 inch slices and place on baking sheet an inch apart.
- Reduce oven to 275 degrees and bake cookies until they turn a light rosy color (just as they begin to brown) about 20 minutes. Remove cookies from oven, gently move to cooling rack and allow to cool completely.
- As cookies are baking, put coconut in a skillet over medium heat. Lightly toast coconut for a few minutes.
- Put about 1/2 of chocolate chips in a microwave safe bowl with a little coconut oil if desired to keep it smooth. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 minutes to 1 minute in my microwave).
- Spread the melted chocolate on one side of the cookies. Place in fridge to firm.
- Put caramel and half and half in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 minutes to 1 minute in my microwave). When melted add coconut.
- Flip cookies over and add caramel/coconut mixture to the other sides.
- Melt about 1/2 of the remaining chocolate as above and drizzle over the cookies.
