Description
Delicious toasted coconut cookies dipped in chocolate, perfect for any occasion.
Ingredients
Scale
- 2 cups sweetened shredded coconut
- 10 oz soft caramels
- 2 tablespoons heavy cream
- 6 oz semi-sweet chocolate chips
- Pinch sea salt (optional)
Instructions
- Toast the coconut in a nonstick skillet over medium heat, stirring frequently until golden and fragrant (about 5–8 minutes). Let cool slightly.
- In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring between, until fully melted and smooth.
- Mix the toasted coconut into the melted caramel until fully combined.
- Scoop tablespoon-sized portions of the mixture onto parchment paper and form into cookie mounds.
- Melt chocolate chips in a separate microwave-safe bowl. Dip the bottom of each cookie into the chocolate and return to the parchment.
- Drizzle the remaining chocolate over the top of each cookie and sprinkle with sea salt if desired.
- Let cookies cool and set completely at room temperature or refrigerate to speed it up.
Notes
- These cookies are perfect for sharing or enjoying as a dessert.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg