Caramel Madness Cookies

1. 1

   Heat oven to 300.

2. 2

   On a baking sheet, toast coconut, turning every 5 minutes, until golden, about 15-20 minutes.

3. 3

   Let cool.

4. 4

   Cover a cookie sheet with parchment paper, set wafters on top.

5. 5

   In a bowl, microwave caramels and milk on high, stirring often until smooth, 2-3 minutes.

6. 6

   With spatula, fold coconut into caramel mixture.

7. 7

   Spread 1 tbsp of caramel mixture onto each wafer.

8. 8

   Let cookies cool, 5 minutes.

9. 9

   Microwave chocolate chips, stirring often, until melted, 1-2 minutes.

10. 10

    Transfer into a small resealable bag, snip off corner.

11. 11

    Drizzle cookies with chocolate.

12. 12

    Let cool.

No additional tips available.