Step 1

Cream butter and sugar in a mixing bowl.

Step 2

In a separate bowl, sift together flour, baking powder and salt.

Step 3

Add the dry ingredients to the creamed butter and sugar. Make sure it’s well incorporate, it will have a crumbly texture.

Step 4

Add the milk and vanilla. Bring together and refrigerate for 30 min.

Step 5

Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).

Step 6

Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to ‘glue’ the caramel coconut mix to the cookie.

Step 7

Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.

Step 8

Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.

Step 9

Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.

Step 10

Enjoy!