Coconut Crowned Caramel Delights

1. 1

   Preheat oven to 375 degrees. Combine pie crust mix, brown sugar, and baking soda in bowl of food processor (or use electric mixer). Pulse 2 or 3 times just to mix. Add eggs and process until mixture begins to form a ball. Drop by heaping teaspoonsful onto ungreased cookie sheet, spacing cookies about 2 inches apart. Bake for about 10 minutes or until lightly browned.

2. 2

   Remove from cookie sheet onto rack to cool. Melt the chocolate and when the cookies are completely cooled, brush the bottom of each with a thin layer of chocolate.

3. 3

   Place with chocolate side up until cooled.

4. 4

   If using the German chocolate, you might want to place the cookies in the freezer for a few minutes after the chocolate has been brushed on. The coating chocolate will harden much quicker.

5. 5

   Combine the caramels and water in a microwavable bowl and microwave for 1 minute and stir. Then microwave for about 15 seconds and stir, continuing until caramels are melted.

6. 6

   Spread caramel mixture over tops of the cookies and then press into toasted coconut. Allow caramel mixture to firm up before serving.

* Per serving · 4 servings · Values may vary.