A quick, no-bake, delicious combination of caramel, chocolate and coconut. Gooey, delicious caramel mixed with coconut and drizzled with chocolate makes these cookies incredibly delicious!
About a week ago, a friend and I threw a baby shower for another friend. Baby showers tend to be a lot of work under the most normal circumstances. There are invitations to send out. Decorations to purchase. Games to figure out. And food to plan.
This shower had all of those things. And a couple more quirks. The shower was at the mom-to-be’s house. Two hours away. And the mom-to-be also has celiac disease, meaning we were trying to stay away from serving anything with gluten in it.
Sandwiches were out. Chicken salad with rolls were out. Wraps were out. So, what did we end up with? Fruit and yogurt parfaits with gluten free granola, a veggie tray, and deli meat and cheese with gluten free crackers. And for dessert, gluten free cookies. Specifically these cookies. I think they were a pretty good hit. Bonus that they were pretty quick to throw together. I made other gluten free chocolate cookies, but that’s a post for another day. Adapted from www.lifeloveandsugar.com
¼ cup milk
1/3 cup butter
11 oz bag Kraft caramels. (wrappers removed)
4 ½ cups sweetened shredded coconut
4 oz chocolate for melting (I used Ghiradelli 60% baking chocolate)
Combine milk, butter, and caramels in a medium saucepan. Heat over medium heat, stirring until everything is melted. Don’t let it come to a boil.
Add coconut. Stir until coconut is well coated. Scoop out by tablespoons onto parchment or wax paper.
Let cool completely.
Break up chocolate into smaller chunks. Microwave on low for 30 seconds. Stir. Continue to microwave for 30 second intervals and stirring until chocolate is completely melted and smooth.
Dip the bottoms of the cookies in the chocolate and place back on the paper upside down to harden. Once hard, flip over and drizzle with remaining chocolate.
Store in an air tight container at room temperature. Or just eat them all.
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