Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups shredded coconut
- 1 cup granulated sugar for caramel
- 6 tablespoons butter for caramel
- 1/2 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Prepare the dough by creaming softened butter and sugar until light and fluffy. Mix in vanilla extract, then gradually add flour and salt until a soft dough forms. Roll out the dough and cut into donut shapes.
- Bake at 350°F (175°C) for 12-15 minutes until edges are golden. Cool on a wire rack.
- Toast shredded coconut at 300°F (150°C) for 10-15 minutes until golden brown.
- Make the coconut caramel by melting sugar until golden, then adding butter and heavy cream while stirring.
- Assemble by spreading the caramel mixture over each cooled cookie, letting it set.
- Drizzle melted chocolate over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg