Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together the butter and sugar in a mixing bowl until light and fluffy.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually combine the dry mixture with the butter-sugar blend to form dough.
- Divide the dough into two disks, wrap in plastic, and chill for an hour.
- Preheat oven to 350°F (175°C) and roll out the dough to ⅛-inch thickness.
- Cut out cookie rings and place them on ungreased baking sheets.
- Bake for 10-12 minutes until lightly golden around edges, then cool completely.
- Toast the shredded coconut in the oven for about 10 minutes until golden brown.
- Melt caramels with milk in a double boiler until smooth, then mix in the toasted coconut.
- Spread the caramel mixture on each cookie and top with more coconut, then let set.
- Melt dark chocolate and dip the bottoms of cookies, drizzle more chocolate on top.
- Allow chocolate to set completely before serving.
Nutrition
Notes
Store in an airtight container for up to 4 days or freeze for longer storage. Thaw at room temperature when ready to enjoy.