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A no-bake take on the classic caramel coconut chocolate cookie using simple shortcuts.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 20 cookies shortbread or fudge stripe cookies
  • 2 cups sweetened shredded coconut
  • 11 oz caramel bits or soft caramels
  • 3 tbsp heavy cream
  • 1 cup dark chocolate chips
  • 1 tsp coconut oil (optional)

Equipment

  • Skillet
  • saucepan
  • mixing bowl

Method
 

  1. Toast coconut in a skillet over medium heat until golden. Set aside.
  2. Melt caramels with heavy cream over low heat until smooth.
  3. Stir toasted coconut into caramel until evenly coated.
  4. Spoon mixture onto cookie bases and spread gently.
  5. Melt chocolate with coconut oil if using and drizzle over cookies.
  6. Let cookies set at room temperature or refrigerate until firm.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 120mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Toast coconut for best flavor and texture.

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