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Ingredients
- Caramel
- 7 oz can sweetened condensed milk
- 1/2 c light corn syrup
- 1 stick butter
- 1/2 t vanilla
- 1/4 t kosher salt
- Shortbread
- 1 c butter, room temp
- 1/2 c sugar
- 2 c flour
- 1/4 t baking powder
- 1/2 t salt
- 1/2 t vanilla
- 2 T milk
- Topping
- 3 c shredded coconut
- 1/4 t salt
- 2 T milk
- 12 oz dark or semi sweet chocolate
Preparation
Step 1
Makes about 40 cookies
Lightly coat a 13 x 9-inch pan with cooking spray or butter. Line the pan with waxed paper or parchment paper and coat with cooking spray or butter. (Buttering the tray before adding the paper helps keep it from slipping around while you’re pouring in the hot caramel mixture.)
In a large pot over high heat, bring milk, corn syrup, sugar, and butter to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248
Remove from heat and stir in vanilla and salt. Pour into prepared pan, and allow to cool.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar with a mixer or a sturdy fork until light and fluffy. Slowly add dry ingredients to the butter mixture. Mix the milk and vanilla into the dough, using a low speed on the mixer, or the fork.
Seperate dough into 2 halves and wrap each half in plastic. Refrigerate until dough is firm.
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While the dough is refrigerating, preheat your oven to 350F (180C). Toast the shredded coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cool while shaping and baking cookies.
Bake cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180°, halfway through baking. Set cookie trays on cooling racks and allow to cool for about 6 minutes before taking cookies off of the trays. Transfer cookies to the cooling rack. Allow cookie sheets to cool completely before putting new cookies to be baked on them, placing raw dough on hot sheets melts the butter and makes the cookies spread.
Place caramel, milk and salt in a microwavable bowl and microwave on high power for 1 minute at a time, stirring after each minute, until nice and melty (3-4 minutes). Stir the toasted coconut into the caramel. Using a knife or an offset spatula generously spread the caramel mixture on top of your completely cooled cookies. You may reheat the caramel mixture as needed if it becomes too hard to work with.
The caramel and coconut topping has been mixed together and is ready to be spread on the shortbread cookies
Lay sheet of waxed paper on the counter. Roughly chop the chocolate and microwave on high power in 30-second bursts, stirring between each, until melted. Dip the bottoms of your coconut-topped cookies into the chocolate and place on waxed paper to cool. Once all the cookies have been chocolate dipped, place the rest of the chocolate in a small ziptop bag. Cut a small hole in one corner of the bag, and pipe the chocolate on top of each cookie.
You’ll probably have leftover caramel and coconut topping. Roll this mixture into small walnut-sized balls using your hands, and dip it in melted chocolate to make caramel-coconut bon-bons.