👩🍳 Instructions
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1
Preheat oven to 300°F (150°C). Spread shredded coconut on a baking sheet. Toast for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Let cool completely.
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2
In a medium bowl, combine crushed shortbread cookies and melted butter. Mix until evenly moistened. Press firmly into a greased 8x8 inch square baking pan or silicone muffin pan. Chill for at least 15 minutes.
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3
In a microwave-safe bowl, combine unwrapped caramel candies and milk. Microwave on high for 30-second intervals, stirring after each, until completely melted and smooth (1.5-2 minutes total).
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4
Fold ¾ of the toasted coconut into the melted caramel until evenly coated.
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5
Spread the caramel-coconut mixture evenly over the chilled cookie base. Sprinkle the remaining ¼ toasted coconut on top, gently pressing it down. Refrigerate for 30-45 minutes, or until firm.
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6
Remove from pan. Use a 1.5-2 inch round cookie cutter to cut out individual cookies. Place on parchment paper.
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7
In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 15-second intervals, stirring after each, until melted and smooth. Drizzle chocolate decoratively over each cookie. Let set at room temperature or in the refrigerator before serving.
💡 Notes
For best results, ensure each layer is properly chilled before moving to the next step. Store cookies in an airtight container in the refrigerator for up to a week. For easier cutting, warm your cookie cutter or knife under hot water and wipe dry between each cut.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
2g
Total Fat
18g
Saturated Fat
12g
Carbs
28g
Fiber
1g
Sugar
20g
Sodium
110mg
Cholesterol
25mg
