Homemade Caramel Delights (Part Two)

• 3 cup Shredded Coconut (Sweetend OR Unsweetened)
• 12 oz Good Quality Chewy Caramels
• 1/4 tsp of Salt
• 3 tsp Milk
• 8 oz Semi-Sweet Chocolate Chips

1. Preheat Oven to 300F
2. Spread Coconut evenly on a parchment lined baking sheet & toast for 20 minutes, stirring every 5 minutes.
3. Cool on baking sheet, stirring occasionally.
4. Set aside
5. Unwrap Caramels.
6. Place in a large microwave safe bowl with Milk & Salt.
7. Cook on High 3-4 minutes stirring occasionally.
8. When smooth, fold in Toasted Coconut with spatula
9. Using the spatula spread topping on cooled cookies, using about 2-3 tsp per cookie.
10. Reheat Caramel for a few seconds if it gets too firm to work with.
11. While topping sets up, Melt Chocolate in a small bowl.
12. Dip the base of each cookie in chocolate.
13. With remaining Chocolate put in a ziplock bag with the corner snipped off and drizzle each cookie.
14. Makes about 3 1/2-4 Dozen Cookies.
15. **Extremely Time Consuming, But HIGHLY Addictive (:**

coconut, caramels, salt, milk, chocolate chips

Taken from cookpad.com/us/recipes/330956-homemade-caramel-delights-part-two (may not work)