Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 1/2 cups toasted shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until creamy. Add egg and vanilla, mixing well.
- Gradually add dry ingredients, mixing until combined. Roll dough into 1-inch balls and flatten slightly on baking sheet.
- Bake for 10-12 minutes until edges are golden. Cool completely.
- Spread caramel sauce onto each cooled cookie, then sprinkle toasted coconut evenly over the caramel.
- Melt chocolate chips with coconut oil. Drizzle melted chocolate over the coconut-topped cookies.
- Allow chocolate to set at room temperature before serving.
Notes
- To toast coconut, spread on a baking sheet and bake at 350°F for 5-7 minutes until golden.
- Adjust caramel amount based on cookie size for the perfect topping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking and assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg