No-Bake Coconut Caramel Cookies
Twenty small coconut-and-caramel rounds with chocolate-coated bottoms and a drizzle, made with stovetop melting and a refrigerator setting stage.
Ingredients
Coconut and caramel
- 2 cups unsweetened shredded coconut
- 1 cup soft caramel candies Unwrapped; measure by volume because piece sizes differ
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
Chocolate coating
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Stir coconut in a dry skillet at medium heat for roughly 5–7 minutes until golden. Immediately spread it onto a plate to stop further toasting.
- Put unwrapped soft caramels and milk into a saucepan. Stir over low heat until fully melted, then remove from the heat and mix in vanilla and salt.
- Add the toasted coconut. Let the mixture cool 10–15 minutes, until safe to handle yet flexible. Portion into about twenty equal mounds on parchment, shaping flat rounds with a spoon.
- Microwave chocolate chips with coconut oil in 20-second intervals, stirring between bursts until smooth. Coat each cooled round underneath by dipping or spreading; drizzle the remaining chocolate on top.
- Refrigerate about 20 minutes until the coating is firm. Keep finished cookies covered in the refrigerator and serve small portions.
Notes
Measure one cup unwrapped soft caramel candies; piece counts vary. No flour or baked base. Cool sugary mixtures before handling. The 70-minute estimate includes preparation, toasting/melting, handling cooling, and chocolate setting. Yield approximately twenty small cookies; refrigerate up to three days.