Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
- 1/2 cup caramel sauce
- 1 cup semi-sweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mix well.
- Gradually add dry ingredients to wet mixture until combined.
- Drop spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes until edges are golden.
- Allow cookies to cool completely. Spread caramel sauce over each cookie, then sprinkle toasted coconut.
- Melt chocolate chips with coconut oil until smooth. Drizzle over coconut-topped cookies.
- Let chocolate set before serving.
Notes
- Toast coconut in a 350°F oven for 5-7 minutes until golden for extra flavor.
- Use high-quality caramel for best taste.
- Chocolate drizzle can be replaced with dark or milk chocolate based on preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg