Instructions

Cookies

1. Start off by creaming the butter and sugar in a mixer until light and fluffy for about 4 mins.
2. Then, add the flour, baking powder, salt, milk, and vanilla.
3. Mix all the ingredients on medium speed until the dough comes together.
4. Cover and chill for 30-45 mins, and don’t forget to preheat the oven to 350F.
5. While the dough is chilling, go ahead and place the coconut on a parchment-lined baking sheet and toast the coconut for 5 minutes.
6. Stir on the tray and then continue toasting for 5 more minutes and then allow to cool.
7. After the chill time for the dough has ended, remove it from the refrigerator and roll out the dough between two sheets of parchment paper.
8. Cut out the cookies using the donut cutter.
9. Place cookies on parchment-lined baking sheets and bake for 10-12 mins until the edges are golden brown.
10. Allow cookies to cool for 10-12 minutes on the baking sheet, then flip them over so that the bottoms cool and the tops will finish cooling as flat as possible.

TOPPINGS

11. Add caramel sauce to the toasted coconut, stir well and set aside.
12. Melt chocolate almond bark (candy coating or chocolate chips) in the microwave for 30-second increments and stir after each. Keep in mind, if you’re using candy melts or chips, add coconut oil to thin out the chocolate.
13. Dip the bottom of the cookies in chocolate and allow to set for about 15 minutes at room temperature (or pop in the fridge for 5-10 mins for a faster result).
14. Flip the cookies over and use the back of a spoon to add caramel first so the coconut topping has something to stick to.
15. Chill for 20 minutes and then drizzle melted chocolate over the top using a piping bag or spoon. Let the chocolate harden and enjoy!