Ingredients: 1 cup of butter, softened
1/2 cup of sugar
2 cups of all-purpose flour
1/4 tsp of baking powder
1/2 tsp of salt
1/2 tsp of vanilla extract
2 tbsp of milk (optional)
Roll the dough out to 1/4 of an inch thickness. Using a round cookie-cutter cut dough to form the cookies. Use a smaller circle cutter to cut out the center of the circle–just like the Girl Scouts’ version!
Place the cookies on a baking sheet and bake for 10-12 minutes.
3 cups of shredded coconut
12 oz. chewy caramels
1/4 tsp of kosher salt
3 tbsp of milk
8 oz. of semisweet chocolate
Set the oven at 300 degrees.
Spread the shredded coconut onto a baking sheet and place in the oven on the top rack until a golden brown. I turn the cookie sheet and use a spatula to move the coconut for a more even browning. Keep an eye on it, checking about every five minutes.
Once the coconut is golden, remove from oven and allow to cool.
In a medium saucepan melt the caramels with the milk and salt. Use a whisk to blend evenly.
Fold the toasted coconut into the caramel mixture.
Heap 2-3 teaspoons of the caramel coconut mixture on to each cookie and allow to cool.
In a small saucepan, melt chocolate.
Dip bottoms of cookies into chocolate and drizzle any remaining chocolate over the top of the cookies.