Description
Crispy shortbread cookies topped with toasted coconut, caramel, and a drizzle of rich dark chocolate, creating the perfect balance of sweet and savory in every bite.
Ingredients
Units
Scale
- Shortbread Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Topping:
- 2 cups sweetened shredded coconut
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate Drizzle:
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil (or vegetable oil)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, stirring until dough forms.
- Roll dough to 1/4 inch thickness; cut cookies with round cutter. Use smaller cutter to make center holes.
- Place on baking sheet; bake 10-12 minutes until edges are lightly golden. Cool on wire rack.
- Toast shredded coconut on a baking sheet at 350°F for 5-7 minutes, stirring occasionally. Cool.
- Warm caramel sauce in saucepan; stir in vanilla extract and salt.
- Mix toasted coconut into caramel until evenly coated.
- Top each cooled cookie with caramel-coconut mixture, pressing gently. Let set.
- Melt dark chocolate chips and coconut oil in microwave in 20-30 second intervals, stirring until smooth.
- Drizzle melted chocolate over coconut topping. Let chocolate set before serving.
Notes
- Use good quality caramel for best flavor.
- Ensure cookies are fully cooled before adding caramel to prevent melting.
- Chocolate drizzle can be piped for decorative effect.
- Store in airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and assembling
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: Approx. 15 g
- Sodium: Approx. 90 mg
- Fat: Approx. 10 g
- Saturated Fat: Approx. 6 g
- Unsaturated Fat: Approx. 3 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 25 g
- Fiber: Approx. 1 g
- Protein: Approx. 2 g
- Cholesterol: Approx. 15 mg
