Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, shredded coconut, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Scoop spoonfuls of dough onto a lined baking sheet, leaving space between each scoop.
- Drizzle caramel sauce over each cookie.
Baking
- Bake in the preheated oven for about 10-12 minutes until firm around the edges but still soft in the center.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for about 30 minutes for thicker cookies. You can substitute caramel sauce with peanut butter or Nutella for variation.