You will need:
Cookie base
-1/2 cup sugar
-3/4 cup unsalted butter
-1 egg
-1/2 tsp vanilla extract
-2 cups flour
-1/4 tsp salt
Topping
-3 cups shredded unsweetened coconut
-12 oz chewy caramels (I used Kraft, individually wrapped)
-1/4 tsp salt
-3 tbsp milk
-10 oz chocolate (I used semi-sweet chips, though milk chocolate would be fine too)
Directions:
Cookie Base
-Preheat oven to 350 degrees
-Grease 9x13 inch baking pan
-In a large bowl, cream together butter and sugar until fluffy
-Beat in egg and vanilla extract
-Gradually beat in flour and salt until mixture is crumbly (dough does not need to come together)
-Pour dough into pan and press into an even layer - dough will be about a 1/2 inch thick
-Bake 20-25 minutes until edges are slightly browned
Topping
-Preheat oven to 300 degrees
-Spread coconut on parchment paper-lines baking sheet
-Toast for 20 minutes, stirring every 5 minutes until coconut is golden brown
-Unwrap caramels and put in microwave safe bowl - add milk and salt
-Microwave for 3-4 minutes, stirring every 30 seconds or so to help caramel melt
-Once caramel is smooth, fold in toasted coconut with spatula
-Place dollops of caramel/coconut on cookie base, and spread into an even layer
-Let the cookies sit until topping is cooled - about 1 hour
-Once cooled, cut evenly into squares
-Melt your chocolate in a microwave safe dish, and drizzle over pan of cookies
-Dip squares into the rest of the melted chocolate if desired
**Adapted from BakingBites
