Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 1/2 cups toasted coconut flakes
- 1 cup semi-sweet chocolate chips
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, beat butter and sugar until creamy. Add egg and vanilla, mix well.
- Gradually add dry ingredients to wet, mixing until combined.
- Roll dough into 1-inch balls and place on trays. Flatten slightly.
- Bake for 8-10 minutes until edges are golden. Cool completely.
- Spread caramel sauce on each cookie, then sprinkle toasted coconut on top.
- Melt chocolate chips and dip the coconut-topped part of each cookie into the chocolate. Set aside to cool and set.
Notes
- For best results, toast coconut until golden for a richer flavor.
- Use high-quality caramel for smooth, gooey texture.
- Chill cookies before dipping in chocolate for easier handling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Bake, assemble, dip, and cool
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg