Directions
Beat the butter and sugar together until well combine. Mix together in a separate bowl the flour, baking powder, and salt.
Add the flour mixture to the butter and sugar in small increments. Make sure and scrape the sides of your mixing bowl.
Add in your milk and vanilla extract to your mixing bowl. Make sure everything is nice and well mixed together. Place on plastic wrap and stick in the refrigerator for at least 1 hour.
Preheat oven to 350.
Take dough out of the refrigerator and warm up the dough in your hands. Roll out to 1/8 - 1/6 inches in thickness on a clean surface.
Using a "O" cookie cutter or something similar to resemble the "O", cut out the cookies and place on a baking tray (line with a silpat or parchment paper).
Bake cookies for about 10-12 minutes. They should be fairly pale in color. Take out and let cool completely.
In a frying pan on medium, toast the coconut flakes until nice and golden brown (about 5-6 minutes). Stir frequently and watch carefully as they can easily burn. Once done, set aside in a seperate bowl.
In a double broiler, melt the caramel bits and milk together. Once melted, add a thin layer of caramel to each cookie using a spoon.
Add the rest of the melted caramel to the coconut flakes. Mix everything together.
Once the mixture has cooled slightly, using your hands (you can put gloves on to make it less messy), carefully place the mixture in a circle on top of each cookie. This will get messy!
Once all the cookies have the coconut caramel mixture, melt the dark chocolate and coconut oil on a double broiler.
Once the chocolate is melted, dip each cookie using a rubber spatula in the chocolate mixture so that the bottom only has chocolate on it.
Finally using a spatula or a fork, drizzle the remaining chocolate on top each of the cookies. Enjoy!
Ingredients
Serving Size 24 cookies
Servings 1
- Amount Per Serving
- Calories 153
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 8mg3%
- Sodium 216mg9%
- Potassium 20mg1%
- Total Carbohydrate 17g6%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Beat the butter and sugar together until well combine. Mix together in a separate bowl the flour, baking powder, and salt.
Add the flour mixture to the butter and sugar in small increments. Make sure and scrape the sides of your mixing bowl.
Add in your milk and vanilla extract to your mixing bowl. Make sure everything is nice and well mixed together. Place on plastic wrap and stick in the refrigerator for at least 1 hour.
Preheat oven to 350.
Take dough out of the refrigerator and warm up the dough in your hands. Roll out to 1/8 - 1/6 inches in thickness on a clean surface.
Using a "O" cookie cutter or something similar to resemble the "O", cut out the cookies and place on a baking tray (line with a silpat or parchment paper).
Bake cookies for about 10-12 minutes. They should be fairly pale in color. Take out and let cool completely.
In a frying pan on medium, toast the coconut flakes until nice and golden brown (about 5-6 minutes). Stir frequently and watch carefully as they can easily burn. Once done, set aside in a seperate bowl.
In a double broiler, melt the caramel bits and milk together. Once melted, add a thin layer of caramel to each cookie using a spoon.
Add the rest of the melted caramel to the coconut flakes. Mix everything together.
Once the mixture has cooled slightly, using your hands (you can put gloves on to make it less messy), carefully place the mixture in a circle on top of each cookie. This will get messy!
Once all the cookies have the coconut caramel mixture, melt the dark chocolate and coconut oil on a double broiler.
Once the chocolate is melted, dip each cookie using a rubber spatula in the chocolate mixture so that the bottom only has chocolate on it.
Finally using a spatula or a fork, drizzle the remaining chocolate on top each of the cookies. Enjoy!