Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine shredded coconut and set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mix until combined.
- Gradually add flour and salt, mixing until a dough forms.
- Drop teaspoonfuls of dough onto the prepared baking sheet, flatten slightly.
- Bake for 10-12 minutes until golden brown.
- Allow cookies to cool, then spread caramel sauce over each cookie.
- Melt chocolate chips with coconut oil, then dip the caramel-topped cookies into the chocolate, coating evenly.
- Place on a wire rack to set. Optional: drizzle additional chocolate on top.
Notes
- For extra chewy cookies, add an additional 1/4 cup shredded coconut inside the dough.
- Ensure caramel is spread evenly for a balanced sweetness.
- Let the chocolate set completely before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking, Dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg