Next, I take the dough and chill it for about 30 minutes in the fridge. This helps the flavors meld together and makes it easier to roll out later. Once the dough is nice and firm, I roll it out on a lightly floured surface to about 1/4 inch thick. Using a cookie cutter, I cut out circles and make a small hole in the center of each one. This is where the chewy coconut caramel will go. After placing them on my prepared baking sheets, I bake the cookies for about 10-12 minutes, or until they are slightly golden around the edges.
While the cookies are cooling, I prepare the coconut topping. In a skillet over medium heat, I toast the shredded coconut until it’s golden brown. This step adds such a wonderful depth of flavor to the cookies! As the coconut cools, I melt the caramel candies with the milk in a double boiler. Once melted, I stir in the toasted coconut until everything is well combined. When the cookies have fully cooled, I drizzle a bit of caramel-coconut mixture into the center of each cookie and sprinkle any extra coconut on top.
For the final touch, I melt the dark chocolate chips using a double boiler method. Once melted and smooth, I dip the bottom of each cookie into the chocolate, ensuring it’s well coated. I place them back on the parchment paper and drizzle more chocolate over the tops for that iconic look. Finally, I let them set. The wait is tough, but trust me, it’s worth it!
Pro Tips for Best Results
I tested this recipe three ways to get the texture just right. If you find the dough too sticky, it helps to chill it longer or add a little more flour until you can roll it out smoothly. Also, I recommend using a good-quality chocolate—believe me, it makes a difference! The richness of the chocolate pairs beautifully with the caramel and coconut.
Another tip I’ve learned is to toast the coconut while keeping a close eye on it. It can go from golden to burnt in seconds. I’ve had my share of heartbreak when the perfect coconut took a turn! Keep a spatula handy to stir it around for even browning.
Lastly, don’t shy away from customizing the chocolate coating. I’ve experimented with milk chocolate and dark chocolate combinations, and they both bring a delightful twist. Find what tickles your taste buds!
Common Mistakes to Avoid
A common mistake I made in my early attempts was overbaking the cookies. They should be just slightly golden; if they turn too brown, they can become too hard. Trust your nose! When they smell delightful but are still pale, they are likely good to go. (See the next page below to continue…)