Categories: Dessert
Ingredients
- 1 cup butter, softned
- 1/2 cup sugar
- 2 cup all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp tsp salt
- 1/2 tsp vanilla extract
- up to 2 tblsp milk
- TOPPING: 3 cups shredded coconut (sweetned or unsweetened)
- 12 oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbls milk
- 8 oz dark or semi-sweet chocolate (chips will do
Directions
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Preheat oven to 350 deg.
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Cream together butter and sugar in lg bowl.
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Mix in flour, baking powder and salt at a low speed.
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Then add the vanilla and milk adding milk only to make the dough come together without being sticky (you made not need any at all)
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the dough should come together into a soft, pilable ball. Add in a bit of extra flour if your dough seems sticky.
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Its easiest to roll the dough out in 2-3 batches (btwn pieces of wax or parchment paper) into 1/4 in thickness using a 1 1/2 in cookie cutter to make rounds. Place on parchment lined baking sheet and make a hole in the center, use a wide straw end to make the hole.
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Bake cookies for 10-12 min, unitl bottoms are very lightly golden brown around the edges.
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Cool for a few min on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to a cool completly.
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TOPPING:
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Lower oven temp to 300 deg
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Spread coconut evenly on rimmed baking sheet and toast 20 min stirring every 5 min until coconut is golden. watch carefully!
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Cool in baking sheet stirring occoasionaly..set aside
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Unwrap caramels and place in a large microwave safe bowl with milk and salt.
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Cook on high for 3-4 min, stopping to stir a few times to help melt.
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When smooth, fold in toasted coconut with a spatula.
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Useing spatula spread topping on cooled cookies, using 2-3 tsp per cookie. Reheat caramel for a few sec. in the microwave if it begins to firm up, to make it soft adn spreadable.
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While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 sec intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on clean piece of parchment.
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Transfer remaining chocolate into zip lock bag with corner snipped off and drizzle onto tops of cookies.
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Let all chocolate set completly bfr storing in airtight container.