Ingredients
2cupsbutter,softened
1cupwhite sugar
1tspsalt
4cupsall-purpose flour,divided
1large egg,lightly beaten
2tbspvanilla extract
1tspmilk
4cupssweetened flaked coconut
22ozcaramels,such as Kraft® Caramel Bits
1lbchocolate,such as CandiQuick®
Preparation
Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with the remaining dough.
Bake cookies in the preheated oven until slightly golden and soft for 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
Cook and stir coconut in a large skillet over medium heat until golden brown and toasted for 2 to 4 minutes.
Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds until melted and smooth for about 2 minutes.
Stir coconut into the caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
Melt chocolate in a microwave-safe bowl, stirring every 30 seconds until melted and smooth for about 60 seconds.
Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.
