Caramel Coconut Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour and baking powder.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the shredded coconut until evenly distributed.

Shape the Cookies:

Roll the cookie dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Gently press down on each cookie ball to flatten slightly.

Add the Caramel:

Unwrap the chewy caramels and cut them into small pieces. Press 2-3 caramel pieces into the center of each cookie.

Optional: For a more caramel-rich flavor, you can lightly press the caramel into the cookie dough and sprinkle some coconut on top before baking.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. Keep a close eye on them to prevent over-baking.

Cool and Serve:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy these chewy, caramel coconut delights!

Serving and Storage Tips: