Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1/2 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1 cup shredded sweetened coconut
– 1 cup caramel candies
– 2 tablespoons milk
– 1 cup dark chocolate chips
Equipment Needed
– Mixing bowls
– Baking sheets
– Parchment paper
– Rolling pin
– Cookie cutter (or glass)
– Double boiler or microwave-safe bowl
– Spatula
Step-by-Step Instructions
To kick things off, I preheat my oven to 350°F (175°C) and prepare my baking sheets with parchment paper. In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where the magic begins, and the aroma is absolutely divine! I then add in the vanilla extract and mix. In another bowl, I combine the flour, salt, and baking powder, gradually adding this dry mixture to the butter-sugar mix until it forms a dough. At this point, it’s a bit crumbly, but that’s just fine. (See the next page below to continue steps…)