Homemade Caramel Delights (Part Two)
Homemade Caramel Delights (Part Two)
Open in Cookpad AppSteps
- 1
Preheat Oven to 300°F
- 2
Spread Coconut evenly on a parchment lined baking sheet & toast for 20 minutes, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside
- 3
Unwrap Caramels. Place in a large microwave safe bowl with Milk & Salt. Cook on High 3-4 minutes stirring occasionally.
- 4
When smooth, fold in Toasted Coconut with spatula
- 5
Using the spatula spread topping on cooled cookies, using about 2-3 tsp per cookie.
- 6
Reheat Caramel for a few seconds if it gets too firm to work with.
- 7
While topping sets up, Melt Chocolate in a small bowl.
- 8
Dip the base of each cookie in chocolate.
- 9
With remaining Chocolate put in a ziplock bag with the corner snipped off and drizzle each cookie. Makes about 3 1/2-4 Dozen Cookies. **Extremely Time Consuming, But HIGHLY Addictive (:**
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