Caramel Coconut Cookies

Serving: These cookies are perfect for sharing with friends and family or enjoying with a cup of tea or coffee.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them to keep the caramels soft and gooey.

Variations:

Chocolate Drizzle: For a decadent twist, melt some chocolate and drizzle over the cooled cookies.

Coconut Caramel Bars: Press the dough into a baking pan and top with caramel chunks, then bake to create bars instead of individual cookies.

FAQ:

Can I use unsweetened coconut?
It’s best to use sweetened shredded coconut for this recipe to ensure the right balance of flavor. However, you can substitute with unsweetened coconut, but you may need to adjust the sweetness by adding a bit more sugar.

Can I freeze the dough?
Yes, you can freeze the dough! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Can I use store-bought caramel sauce instead of chewy caramels?
It’s best to use chewy caramels for this recipe as they melt perfectly into the cookies. Caramel sauce might make the cookies too runny and affect the texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18-20 cookies

Enjoy these Caramel Coconut Cookies, a sweet treat that will bring warmth and smiles to everyone who tries them!