Prep Time: 30 mins
Cook Time: 12 mins
Chill Time: 30 mins
Total Time: 1 hr 12 mins
Servings: 24 cookies
Ingredients
For the Shortbread Crust:
1 cup (225g) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
2 tbsp milk
For the Topping & Coating:
3 cups toasted shredded coconut (sweetened or unsweetened)
11 oz (310g) soft caramel candies (unwrapped)
3 tbsp heavy cream (or milk)
1/4 tsp salt
10 oz (280g) dark or semi-sweet chocolate chips (melted)
Instructions
1. Bake Shortbread Base: Preheat oven to 350°F (175°C). Cream together softened butter and sugar until smooth. Add flour, baking powder, and salt; mix until crumbly, then add milk to bring the dough together. Roll dough to 1/4-inch thickness, cut into rounds (or doughnut-ring shapes), and bake on parchment paper for 10–12 minutes until light golden. Let cool completely.
2. Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring every 2 minutes, until golden brown and aromatic.
3. Melt Caramel: In a microwave-safe bowl (or double boiler), combine unwrapped caramels, heavy cream, and salt. Heat in 30-second intervals, stirring in between, until completely smooth and melted.
4. Mix Topping: Reserve about 1/4 cup of melted caramel for drizzling. Fold the toasted coconut into the remaining caramel sauce until thoroughly combined.
5. Dip Bottoms in Chocolate: Melt dark chocolate chips in the microwave in 30-second bursts. Dip the bottom of each cooled shortbread cookie into melted chocolate, scrape off the excess, and place on wax or parchment paper to set.
6. Top & Drizzle: Mound the caramel-coconut mixture evenly onto the top of each cookie. Drizzle the reserved caramel and remaining melted chocolate in thin stripes over the top.
7. Set & Serve: Chill in the refrigerator for 20 minutes until the chocolate firm up completely.
Chef’s Pro Tips
Keep Coconut Watching: Shredded coconut burns very fast once it starts browning, so stir it frequently while toasting to achieve an even golden crunch.
Easy Handling: If the caramel-coconut mixture becomes too sticky or stiff while assembling, pop it in the microwave for 10–15 seconds to soften back up.