Foodie Finds By Cheryl Kerby
Ingredients:
2 cups flour
3/4 tsp. salt
1 cup room temp. unsalted butter
1/2 cup confectioners sugar
1 tsp. vanilla extract
3 cups sweetened coconut, shredded
1 1/3 cups chocolate chips, melted
*3 1/2 cups soft caramel candies
*3 tbsp. milk
*1/4 tsp. salt
OR
1 bottle Hershey’s Caramel Syrup
For cookie base:
well. Mix in flour and salt until just blended (I used my hands to keep from
over-mixing). Shape into circle, wrap in plastic and refrigerate about 1 hour.
cut into large circle (make sure your circle fits on your baking sheet). Transfer
the circle to a sheet of parchment paper, place on baking sheet, slice a
smaller circle out of the center, creating a ring. Prick the surface with a fork
several times.
For topping:
Bake at 350 for 7-10 minutes, until coconut is toasted. Careful, it goes from
toasted to burnt quickly! SET ASIDE.
melted chocolate onto the cooled cookie. Be sure to cover the entire base.
Transfer to freezer to set chocolate while you make the topping.
medium heat until melted (I did not do this because IGA was out of caramels,
so I used a bottle of Hershey’s caramel syrup).
base. In bowl, mix toasted coconut with caramel until moist but not liquid. I
only used about half the bottle of the syrup.
evenly around the cookie.
about 15-20 minutes. Refrigerate any leftovers.
Recipe from tastemade.com. It’s also on my Facebook page.
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