For my birthday a few months ago a great friend showed up at my house with an amazing cookie from a local bakery. It was supposed to be a bit of a Girl Scout Cookie (Samoas) knockoff, but with a twist. A sugar cookie dipped in chocolate, frosted with caramel frosting, drizzled with caramel, sprinkled with toasted coconut, and then drizzled with chocolate. Or at least that’s my version of it. It was SO amazingly good that I knew I needed to try making it myself. I am calling it the Chocolate Chocolate Caramel Delight Cookie. The names a mouthful. And the cookie’s a mouthful-of bliss.
I made them nice and giant to make them extra amazing. They are soft and chewy and a million flavors all wrapped together.
Makes a great birthday present for a friend. Trust me. I know.
Chocolate Caramel Coconut Delight Cookies:
Bake Time: 11-13 Minutes Prep Time: 30 minutes Makes: 12 Cookies
- 1 1/2 C sugar
- 1 C butter
- 1 egg
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 C milk
- 3 C flour
- 2 C melted chocolate (chocolate chips or dipping chocolates)
- 1 Tbsp shortening (optional for thinning chocolate. If you are using dipping chocolates you won’t need this.)
- Caramel Sauce (I used this recipe here)
- Caramel Frosting (I used this recipe)
- 1 C coconut
Preheat oven to 350 degrees.
These cookie are a bit of a labor of love, so let me just run through all the steps before we get started. To make these you are going to need to:
- Bake sugar cookies
- Make caramel sauce (you can certainly use store bought, this homemade stuff is AMAZING though!)
- Make caramel frosting
- Toast your coconut
- Melt chocolate
It’s worth it in the end. Let’s get started.
Mix cooking dough by creaming butter and sugar. Then add the egg and mix well. Add remaining ingredients and mix till combined. If dough seems too wet add a tiny bit more flour and mix again.
Roll large balls of cookie dough-about twice the size of a normal cookie dough ball. Mine filled my whole palm:
Your dough should make approximately 12 cookies. Make sure that you leave plenty of space between each cookie. I only put 6 on each cookie sheet.
After you place the balls on a cookie sheet (preferably using a Silpat baking mat-if not, lightly greased), smash them down lightly:
Bake for about 10-12 minutes or until just starting to brown around the edges. While cookies are baking, toast your coconut.
How to Toast Coconut:
On a stovetop, in a saucepan pour your 1 C coconut. Turn the heat to about medium high and stir your coconut. Keep stirring until it begins to brown. Allow it to become lightly browned and then remove from heat. This process should take 5-10 minutes.
Remove your cookies from the oven and allow to cool completely. While they are cooling make your caramel sauce using this recipe.)
Pour your chocolate into a microwaveable bowl (add that 1 Tbsp of shortening to thin it if you are using chocolate chips) and melt on high for about 1 minute. Stir and melt again for about 30 more seconds or until no longer lumpy.
Dip the bottom of each cookie into the chocolate and wipe off excess on the edge of your bowl. Allow to set on either a Silpat mat lined cookie sheet or another non stick surface.
Make your caramel frosting following these instructions:
Caramel Frosting Recipe:
- 2 sticks of softened butter
- 3-4 C powdered sugar
- About 1/4 cup of milk
- About 1/2 C of your caramel sauce that you just made
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it fairly thick.
Frost each cookie with a gracious amount of frosting.
Drizzle each cookie with some of the leftover caramel sauce.
While the caramel is still fresh, sprinkle the coconut on and press down gently.
Reheat your chocolate if needed and drizzle some over the top of the cookies.
To help everything set up you can pop these cookies in the freezer or fridge for a few minutes as needed.