- 1 cup butter, room temperature
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp vanilla extract
- 3 cups, shredded and toasted coconut
- 12 oz. caramels
- 1/4 tsp. salt
- 3 tablespoons cream
- 12 oz. semisweet chocolate, chopped
Preheat oven to 350 degrees.
In a large mixing bowl , cream together butter and sugar. On low speed blend in the remaining ingredients for the cookie base. On a lightly floured surface, roll dough out to 1/4 inch thick. Using a 2 inch round cookie cutter, cut out cookies and place on parchment lined baking sheet. Bake for 10 minutes or until edges just begin to brown. Allow to cool completely.
For the topping, combine the caramels, salt and cream. Heat in microwave until melted together. Stir every so often. When caramel mixture is melted, stir in the toasted coconut. Place about 2 tsp. of the coconut mixture on top of each cookie and spread on the top. Allow to cool completely. When topped cookies are cool, melt the chocolate and dip 1/2 of each cookie in the chocolate and place on parchment lined baking sheet. Set aside to cool and chocolate to set.