Ingredients

For the Cookie Base:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Topping:

2 cups sweetened shredded coconut
1 cup caramel candies (about 14–15 caramels)
2 tablespoons milk
1/2 teaspoon vanilla extract

For the Chocolate Drizzle:

1 cup semi-sweet chocolate chips
1 tablespoon coconut oil (optional, for smoothness)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Step 4: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from heat. In a saucepan over low heat, combine the caramel candies and milk, stirring until melted and smooth. Mix in the toasted coconut and vanilla extract until well combined.

Step 5: Spoon the caramel-coconut mixture onto each cooled cookie, spreading it evenly to cover the top. Allow the cookies to cool and set for about 30 minutes.

Step 6: Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the topped cookies using a fork or a piping bag.

Tips & Variations

For a chewier cookie, substitute half of the all-purpose flour with bread flour.

Use unsweetened shredded coconut for a less sweet topping, but toast it well to bring out flavor.

Replace caramel candies with dulce de leche for a richer caramel taste.

Allow chocolate drizzle to set in the fridge briefly for a quicker finish.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Before serving, let refrigerated cookies come to room temperature for best texture. You can also freeze them for up to 3 months, thawing overnight in the fridge.

FAQs

Can I use store-bought caramel sauce instead of caramel candies?

Yes, you can use about 1 cup of thick caramel sauce in place of the melted caramel candies and milk mixture. Adjust the amount to achieve a spreadable consistency.

How do I prevent the caramel from dripping off the cookies?

Make sure to toast the coconut thoroughly and allow the caramel mixture to cool slightly before spreading it onto the cookies. Also, allow the cookies to fully cool so the caramel adheres better and sets properly.