Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce
- 1 cup milk chocolate chips or chopped chocolate
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, sugars, egg, and vanilla until fluffy.
- Gradually mix in flour, baking soda, and salt until just combined.
- Fold in shredded coconut.
- Scoop dough onto baking sheets and flatten slightly.
- Bake for 10-12 minutes until golden around edges. Let cool.
- Spread caramel sauce over cooled cookies.
- Melt chocolate chips with coconut oil until smooth. Drizzle over caramel layer.
- Allow to set before serving. Enjoy!
Notes
- Use high-quality caramel sauce for best flavor.
- Chill cookies briefly if drizzled chocolate is too runny.
- These cookies are best stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: baking, no-bake caramel assembly, chocolate drizzling
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg