Ingredients

1 cup unsalted butter, at room temperature

1/2 cup sugar

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

2 Tablespoons milk

1/2 teaspoon vanilla extract

3 cups shredded sweetened coconut

15 ounces store-bought or homemade soft caramels

3 Tablespoons whole milk

1/4 teaspoon salt

8 ounces dark chocolate

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the sides as needed.

Step 3: Add milk and vanilla extract, mixing until combined and the dough begins forming large pieces.

Step 4: Divide the dough in half, press into two disks, wrap in plastic, and refrigerate until firm, about 1 hour.

Step 5: Preheat the oven to 350ºF (175ºC).

Step 6: Roll each chilled dough disk on a lightly floured surface until 1/8-inch thick. Use a doughnut-shaped cookie cutter to cut out cookies. Place them on a parchment-lined baking sheet.

Step 7: Bake cookies for 10 to 12 minutes, rotating halfway, until pale golden. Cool completely on a wire rack.

Step 8: Spread coconut evenly on a parchment-lined baking sheet and toast in the 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Set aside.

Step 9: Melt caramels, milk, and salt in a double boiler, stirring until smooth. Remove from heat and combine three-quarters of the caramel with the toasted coconut in a large bowl.

Step 10: Spread the remaining caramel on the cooled cookies, then press on portions of the caramel-coconut mixture. If the mixture becomes too thick while spreading, gently rewarm it.

Step 11: Melt the dark chocolate using a double boiler or microwave. Dip the bottoms of the cookies in chocolate and place on wax paper-lined sheet. Drizzle melted chocolate over the tops with a fork. Let chocolate harden completely.

Tips & Variations

If you don’t have a doughnut-shaped cutter, use two round cutters of different sizes or even spice jar lids to create the ring shape.

If the dough feels too firm after chilling, let it rest at room temperature for 10 minutes before rolling.

Keep a close eye on the coconut while toasting and stir often to avoid burning—it browns quickly!

Use dark chocolate chips as a convenient alternative; 8 ounces equals about 1 1/3 cups.

FAQs

Can I make the caramel from scratch?

Yes, homemade soft caramel works great in this recipe and adds a wonderful fresh flavor, but store-bought caramels are a convenient alternative without compromising taste.

What if I don’t have a double boiler for melting chocolate and caramel?

Use a heatproof bowl set over a saucepan of simmering water to create a makeshift double boiler. Alternatively, melt chocolate in short bursts in the microwave, stirring frequently to avoid overheating.