Caramel Coconut Kiss Cookies

• FOR THE COOKIE CUPS:
• 1 cup Butter, Softened
• 1 cup Granulated Sugar
• 1 whole Egg
• 1/4 cups Milk
• 1/2 teaspoons Vanilla Extract
• 3 cups Flour
• 1/2 teaspoons Kosher Salt
• 1-1/2 teaspoon Baking Powder
• 48 whole Coconut Hershey Kisses (or Regular)
• FOR THE CARAMEL SAUCE:
• 1/2 cups Hershey Caramel Topping
• 1 Tablespoon Flour
• FOR THE TOPPING:
• 1 cup Sweetened Shredded Coconut, Toasted (See Note)
• 1/4 cups Milk Chocolate, Melted

1. In a large mixing bowl, cream the butter and sugar together several minutes. Add egg, milk and vanilla extract. Add in the flour, salt and baking powder.
2. Using hands, pinch off large tablespoons of dough. Press into tart pan. Bake in a 350u0b0F oven for about 10 minutes. Immediately press a Hershey coconut kiss into center. Allow to cool in pan 5 minutes before removing. I use nonstick tart pans; if yours tend to stick, spray with baking spray first.
3. For the caramel sauce, in a small bowl, mix caramel topping with flour. Set aside.
4. When cookies are cool, first drizzle with caramel sauce. Sprinkle toasted coconut onto the caramel, pressing lightly. Drizzle with melted chocolate. Allow to set. I like these cookie cold, so I set them in the refrigerator. Enjoy!
5. Note: To toast coconut, lay on baking sheet and place in 225u0b0F oven. Bake for about 20-30 minutes, turning every 10 minutes, until toasted. Set aside to cool.

cookie, butter, sugar, egg, ubc, vanilla, flour, kosher salt, baking powder, coconut hershey kisses, caramel sauce, hershey caramel topping, flour, coconut, ubc

Taken from tastykitchen.com/recipes/desserts/caramel-coconut-kiss-cookies/ (may not work)