-
1
For the cookies: In a large bowl, mix together the flour, baking powder and salt.
-
2
Set aside.
-
3
In a separate bowl, mix together the butter and sugar until fluffy.
-
4
Combine with the flour mixture and mix until the consistency is like fine crumbs.
-
5
Add the milk and vanilla and mix until a dough is formed.
-
6
Flatten the dough a little bit and wrap with plastic wrap.
-
7
Chill in the fridge for one hour or in the freezer for 20 minutes.
-
8
Once the dough is chilled, unwrap it and roll it out onto a lightly floured surface until its about 1/4 inch thick.
-
9
Preheat oven to 350 F.
-
10
Use a cookie cutter and cut circles as close together as you can in the dough, using a smaller cookie cutter for the middle.
-
11
I used the rim of a wine glass and a spice cap for my two circles.
-
12
Place the cookies onto 2 baking sheets as you do so.
-
13
Gather remaining dough into a ball, roll it out again, and cut more circles.
-
14
Repeat until you have no dough left.
-
15
Bake the cookies at 350 F for 10-12 minutes, keeping an eye on them towards the end to ensure they dont burn.
-
16
They will obtain a slightly dry look as they finish up.
-
17
This is expected.
-
18
Place the cookie sheet in the fridge or freezer once theyre finished baking.
-
19
For the topping: Place the coconut flakes in a medium pan on medium heat and stir constantly, until theyre browned.
-
20
This took me about 10 minutes.
-
21
Take a medium microwave-safe bowl and combine the caramels and heavy cream.
-
22
Microwave for 2 minutes then stir.
-
23
Then microwave for 20 seconds at a time after that, stirring in between until its fully melted.
-
24
Finally, stir in the salt and vanilla.
-
25
Spread about 2 tablespoons of caramel on top of each cookie.
-
26
Its a messy process.
-
27
I ended up dipping mine right into the caramel.
-
28
But either way, its sloppy.
-
29
Set them back onto a parchment lined tray.
-
30
Sprinkle the coconut flakes into any remaining caramel and stir.
-
31
Top each cookie with this mixture and chill to let them set.
-
32
Melt the chocolate chips.
-
33
If you dont have a double boiler, take 2 small pots stacked on top of each other (just make sure the bottom of the top pot doesnt touch the water).
-
34
Fill the bottom pot halfway with water and bring it to a boil.
-
35
Decrease the heat to medium and fill the top pot with the chocolate chips.
-
36
Stir frequently with a spoon until melted.
-
37
Add the oil.
-
38
This will thin the chocolate slightly which makes it much easier for dipping and drizzling.
-
39
Dip the bottom of each cookie into the chocolate and place onto a chilled cookie sheet.
-
40
Chill the cookies in the fridge as you do this so that the chocolate hardens on the bottom.
-
41
Drizzle the top of the cookies with remaining chocolate.
-
42
This is especially when the added teaspoon of oil comes in handy as the chocolate needs to be nice and thin for a fine and easy drizzle.
-
43
Store the cookies in a airtight container for up to a week and enjoy!
-
44
I also froze some of mine because I like eating them frozen.
-
45
Recipe from lecremedelacrumb.com.
