Description
Delightful no-bake cookies combining toasted coconut, creamy caramel, and decadent chocolate.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1 cup soft caramel candies (about 20 pieces)
- 2 tablespoons milk (or heavy cream for richer flavor)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (or butter)
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast the coconut: Spread the shredded coconut on a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 5–7 minutes. Transfer to a plate to cool.
- Melt the caramel: In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until smooth. Remove from heat, then stir in the vanilla and a pinch of salt.
- Combine coconut & caramel: Pour the toasted coconut into the caramel mixture and stir until fully coated.
- Shape the cookies: Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Shape them into rounds.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals until melted and smooth.
- Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, drizzle remaining chocolate over the tops.
- Set & serve: Refrigerate for 15–20 minutes until the chocolate is firm. Store in an airtight container.
Notes
These cookies can be made ahead of time and stored in airtight containers. Best enjoyed within a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg