These chocolate coconut caramel cookies are for the true treat lover! A thick sugar cookie dipped in chocolate, topped with caramel frosting, sprinkled with toasted coconut and drizzled in chocolate.
Preheat oven to 350 degrees.
These cookies 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:
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 the 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.