Description
Easy and satisfying no-bake cookies made with toasted coconut, soft caramel, and a chocolate finish.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1 cup soft caramel candies (about 20 pieces)
- 2 tablespoons milk (or heavy cream for richer flavor)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (or butter)
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast the coconut by spreading it on a skillet over medium heat, stirring frequently until golden brown (5–7 minutes). Transfer to a plate to cool.
- Melt the caramel in a small saucepan over low heat with milk, stirring continuously until smooth. Remove from heat and stir in vanilla and salt.
- Combine the toasted coconut with the caramel mixture, stirring until fully coated.
- Shape mounds of the mixture onto a parchment-lined baking sheet, flattening with fingers.
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the bottom of each cookie into the melted chocolate, drizzle remaining chocolate on top, and refrigerate until firm (15–20 minutes).
Notes
For a dairy-free version, use plant-based milk and chocolate. Store in an airtight container for up to 3 days or in the refrigerator for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg