These delicious homemade cookies feature a shortbread base topped with caramel, coconut flakes, and a drizzle of chocolate. Perfect for indulging your sweet tooth!
Preparation time
30min
Cooking time
12min
Ingredients
24 Servings
- 250 g all-purpose flour
- 300 g caramel candies
- 130 g granulated sugar
- 2 tbsp milk
- 0.5 tsp salt
- 200 g semi-sweet chocolate
- 300 g sweetened coconut flakes
- 230 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well.
Step 3
Gradually add the flour and salt to the butter mixture, mixing until just combined.
Step 4
Roll the dough out to about 0.5 cm (1/4 inch) thickness on a lightly floured surface. Use a round cookie cutter to cut out circles and place them on the prepared baking sheets.
Step 5
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
Step 6
In a microwave-safe bowl, melt the caramel candies with the milk, stirring every 30 seconds until smooth.
Step 7
Stir the toasted coconut flakes into the melted caramel until well combined.
Step 8
Spread the coconut-caramel mixture on top of each cooled cookie. Allow them to set for about 10 minutes.
Step 9
Dip the bottom of each cookie in the melted chocolate and place them back on the parchment paper to set. Drizzle the remaining chocolate over the top of the cookies.
Step 10
Let the cookies sit until the chocolate has fully set before serving.