Ingredients
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2 cups Butter, Softened
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1 cup White Sugar
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1 teaspoon Salt
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4 cups All Purpose Flourdivided
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1 Large eggslightly beaten
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2 tablespoons Vanilla Extract
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1 teaspoon Milk
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4 cups Cocunutflaked, sweetened
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22 ounces Caramels
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1 pound Chocolate
Directions
Steps
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1
Done
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Step 1Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms. |
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2
Done
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Step 2Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes. |
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3
Done
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Step 3Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. |
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4
Done
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Step 4Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough. |
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5
Done
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Step 5Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely. |
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6
Done
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Step 6Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes. |
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7
Done
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Step 7Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie. |
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8
Done
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Step 8Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie. |
