A buttery coconut cookie filled with gooey caramel and topped with rich chocolate, perfect for holiday baking.
30 min prep
12 min cook
24 servings
165 kcal/serving
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
24 soft caramel candies (like Kraft)
1 tablespoon heavy cream
1/2 cup semisweet chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, shredded coconut, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Beat in egg yolk and vanilla.
Gradually add flour mixture, mixing until just combined. Dough will be slightly crumbly.
Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation in the center of each ball with your thumb or the back of a spoon.
Bake for 10-12 minutes, until edges are lightly golden. If indentations have puffed up, gently press them down again immediately.
While cookies bake, prepare caramel filling: Unwrap caramels and place in a microwave-safe bowl with heavy cream. Microwave in 30-second intervals, stirring until smooth.
Spoon a small amount of caramel into each cookie indentation (about 1/2 teaspoon each). Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For chocolate topping: Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle or spoon over the caramel centers. Let set at room temperature or refrigerate until firm.
Tips
Store in an airtight container at room temperature for up to 5 days.
For a neater drizzle, transfer melted chocolate to a small zip-top bag and snip a tiny corner.