1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla
and milk. Only add a little milk at a time just to help dough come
together. U don’t want to add too much and make it sticky. Roll dough
1/4″ thick and cut out circles. (NO cookie cutter? just use a glass
upside down) Then u will want a smaller cutter for the center. If u
don’t have one, try using a straw or skip this part because the filling
covers a lot of the center anyway! Bake 12-14 minutes or until lightly
golden brown. Cool completely.

STEP 2: DIP THE COOLED COOKIES
MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO
THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER
BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake
it and toss often until lightly toasted and golden -about 15-20 minutes.
Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until
melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any
extra chocolate to drizzle across the top! Then u can set in fridge to
speed the process of everything firming up.