Tips for Success
Chill the cookie dough before baking to prevent spreading. Flatten the dough slightly before wrapping it around the caramel. Use soft caramels for easy melting inside. Toast the coconut to bring out its nutty flavor and enhance the texture. Let cookies cool slightly before adding chocolate drizzle.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded sweetened coconut, toasted
12 soft caramel candies
1/2 cup semi-sweet chocolate chips, melted
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in toasted coconut. Take a tablespoon of dough, flatten it, place a caramel in the center, and wrap the dough around to seal. Place on baking sheet spaced 2 inches apart. Bake for 10–12 minutes until edges are golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack. Drizzle with melted chocolate once cooled.
Additional Tips or Variations
Use dark chocolate for a richer drizzle or white chocolate for a twist. Add a pinch of sea salt on top for a sweet-salty contrast. Swap in caramel-filled chocolate candies if you want an even more decadent center. For crunch, mix in chopped pecans or almonds.