Ingredients
Equipment
Method
Prepare the cookies
- Line a baking sheet with parchment paper and arrange the cookies in a single layer.
Toast the coconut
- Toast the coconut in a large, dry skillet over medium-low heat for 5 to 8 minutes, stirring often, until golden; transfer it to a bowl.
Make the topping
- Combine the caramels and heavy cream in a medium saucepan and cook over medium-low heat for 4 to 6 minutes, stirring until smooth; remove from the heat and stir in the vanilla, salt, and toasted coconut.
Melt the chocolate
- Combine the chocolate chips and coconut oil in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each, until smooth.
Assemble the cookies
- Dip the bottom of each cookie in the melted chocolate, let the excess drip back into the bowl, and place it chocolate-side down on the prepared baking sheet.
- Spoon about 1 tablespoon of the warm coconut-caramel mixture onto each cookie and gently spread it to the edges.
- If the remaining chocolate has thickened, microwave it in 10-second intervals, stirring until fluid, then drizzle it over the cookies.
- Refrigerate the cookies for 20 to 30 minutes, until the chocolate is set.
Notes
Toast the coconut until golden, stirring often, for the best texture and flavor. Store covered in the refrigerator for up to 5 days; these cookies can be frozen. For a dairy-free option, use dairy-free caramels, cream, and chocolate.