Makes about 40 cookies
Ingredients
Cookie
1 3/4 cups flour
1 egg
¾ teaspoon vanilla extract
¾ cup powder sugar
¼ salt
½ teaspoon baking powder
1 stick of butter, cut into cubes and frozen for 15 minutes
Coconut
1 cup of sweetened coconut flakes
Caramel
1 ½ cup of regular sugar
6 tablespoons water
¾ teaspoons salt
6 Tablespoons of heavy cream
1 ¾ teaspoons vanilla extract
Chocolate
8 ounces semi-sweet chocolate chips
Cookies
In a small bowl mix egg and vanilla and set aside. In a food processor combine, flour, salt, powdered sugar and baking powder and pulse a few times. Add butter and pulse until it’s the consistency of sand. All the egg mixture to the food processor and pulse until it forms a dough. On a clean surface add a small bit of flour and spread it around.
Turn dough onto flour and shape dough into a round disk. Place in zip top bag and refrigerate for one hour. Preheat oven to 375 degrees.
Remove dough and add to clean surface that has been sprinkled with a bit of flour. Flour dough dish lightly and roll dough out to ¼ inch. Using a 2 inch cookie cutter cut round shapes.
Use a 1 inch cookie cutter to cut the middles out of each of the round shapes. Place on ungreased baking sheet 1 inch apart. Bake 10-12 minutes, cookies will be light and golden brown. Remove to cooling rack.
Coconut
In a large nonstick pan over low heat toast the coconut, stirring often until golden brown.
Caramel
Place sugar, baking powder, flour and salt in a sauce pan over medium heat. Stir in sugar. Let it cook for 13-15 minutes. Add cream and vanilla.
Chocolate
In a microwave safe bowl, melt chocolate on high in 30 second intervals, until chocolate is melted.
Putting it all together
Dip bottom of cookies in chocolate, put on cookie sheet bottom side up. Put in refrigerator until chocolate become solid. Dip cookies in caramel, then in coconut. Place back on tray or cookie sheet.
Drizzle with left over chocolate. You can snip the corner of a small zip top bag and place left over chocolate inside and pipe chocolate strips onto cookies.
If you have left over caramel store in the fridge up to two weeks and use it to dip apples or for pouring over ice cream. Just heat for 15-20 seconds in the microwave first. Enjoy.
Peace,
CK