Caramel Madness
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat oven to 300°F
2
On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15 to 20 minutes
3
Let cool
4
Cover a cookie sheet with parchment; set wafers on top
5
In a bowl, microwave caramels and milk on high, stirring often, until smooth, 2 to 3 minutes
6
With a spatula, fold coconut into caramel mixture
7
Spread 1 tablespoon mixture onto each wafer
8
Let cookies cool, 5 minutes
9
Microwave chocolate, stirring often, until melted, 1 to 2 minutes
10
Transfer into a small resealable bag; snip off corner
11
Drizzle cookies with chocolate; let cool
12
Heat oven to 300°F
13
On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15 to 20 minutes
14
Let cool
15
Cover a cookie sheet with parchment; set wafers on top
16
In a bowl, microwave caramels and milk on high, stirring often, until smooth, 2 to 3 minutes
17
With a spatula, fold coconut into caramel mixture
18
Spread 1 tablespoon mixture onto each wafer
19
Let cookies cool, 5 minutes
20
Microwave chocolate, stirring often, until melted, 1 to 2 minutes
21
Transfer into a small resealable bag; snip off corner
22
Drizzle cookies with chocolate; let cool