I’m calling a spade a spade. These cookies took SOOOOOOO long to make! The taste was worth the time and effort, but let me just say this…..I haven’t made them a second time, so enjoy this picture. It will probably be the last one of its kind coming from me.
Have I scared you enough? I’m sorry. I’m just trying to be a good friend and warn you to carve out a chunk of time from your schedule to take these bad boys on.
The only redeeming thing about this recipe is that there is a cheater way to make these cookies and they taste the same. They are in the form of a cookie bar. Obviously, I didn’t read closely enough before I started my saga of baking the day I made these.
So, learn from me. Take the easy way out. No one will blame you. They’ll taste just as great!
Roll out your dough and use your cookie cutter to make the cookie shapes.
Or, you can be like me and use a shot glass and a straw. Seriously, that’s what I used.
Don’t ask me why we have a shot glass in the house. I’m not even sure how it got here. That’s my story and I’m stickin’ to it!
The best part was blowing the cookie holes out of the straw. See the straw on the the top right corner of the picture? I told you!
Lay them on parchment and bake away.
Take them out and let them cool. Meanwhile, work on your topping.
Toast the sweetened coconut flakes, making sure to toss them around a bit for even toasting.
Melt the caramel squares.
Throw in the coconut and mix it all together. You may want to keep the pot on a very very low heat to keep this warm. Once the topping hardens, it’s almost impossible to get it on the cookie.
Now the chocolate application. Dip the bottoms into the melted chocolate first, then go to town on the drizzling!
Yes, like I said it was a lot of work, but if you are a coconut or chocolate lover OR a coconut and chocolate lover, then it will be all worth it for you!!
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all).
The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 4 dozen cookies.