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Chewy caramel cookies with toasted coconut and a drizzle of chocolate—a perfect homemade twist on the classic treat!
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Ingredients:
For the Cookie Base:
1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 cups (250 g) all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Topping:
2 cups (170 g) shredded sweetened coconut
12 oz (340 g) soft caramels, unwrapped
3 tablespoons heavy cream
1/2 cup (85 g) semi-sweet chocolate chips
Instructions:
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