Serves: 50
Total Calories: 226
1. To make cookies, beat butter, powdered sugar, sugar, and vanilla in a large bowl with electric mixer until fluffy. On low speed, gradually beat in flour. Divide dough in half. Cover and chill until firm, about 3 hours.
2. Heat oven to 325°. Lightly grease baking sheets.
3. Roll half of the dough at a time to 3/8 -inch thickness on a floured surface. Cut into 2-inch circles. Place 1 1/2 inches apart on prepared baking sheets. Bake 12 minutes or until cookies are set, but not browned. (Leave oven on.) Cool on baking sheets 1 minute. Remove to wire racks to cool.
4. To make topping, increase oven temperature to 375°. Spread coconut in a 13 x 9 x 2-inch baking pan. Bake 5 minutes, then stir every minute until evenly toasted. Cool. Place sugar, cream, corn syrup, and butter in a heavy 3- or 4-quart saucepan. Bring to a boil over medium heat, stirring often. Cook and stir until mixture reaches the "soft ball" stage on a candy thermometer. Remove from heat. Stir in vanilla and toasted coconut. Quickly spread a generous teaspoon of the mixture over the top of each cookie. Let stand until set.
5. For coating, melt chocolate chips. Spread bottoms of cookies with chocolate. Let stand until set. Drizzle any leftover chocolate over the caramel topping.
This Chocolate Coco-Mel Cookies recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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