Wednesday, December 5, 2012

Chocolate Caramel Coconut Cookies

My cat had to get in on the action…LOL
Eating gluten free has it's ups and downs. This is one of the ups.

Finding a delicious cookie recipe that almost taste better than the original is awesome!

I try to find basic recipes that I used to make and then use the new version in my baking of treats and goodies.  This is one of those recipes that I know will be used over the rest of my life time.

Everyone needs a basic brownie, cake, bread and cookie recipe in their collection.  I found this recipe by Elizabeth Barbone on her site, Gluten Free Baking.  If you click on her page you will find the shortbread/sugar cookie recipe.

With using basics or simple recipes great things, like these cookies, can be created.

I used the left over coconut oil caramel that I had in my fridge for the gooey portion of this cookie.

I experimented with having the cookie bottom dipped in chocolate and without the extra layer.  We liked it better without the cookie bottom covered in chocolate.

I used toasted raw coconut for the sprinkles.  You could use sweetened coconut and have a much stronger flavor than we did.

To finish off the cookie, I melted a few chocolate chips and zigzagged them across the top.

I had someone tell me these did not look simple.  I laughed.  Simple is relative like everything else.  To me these were a piece of cake (well, a cookie actually) because I already had the caramel and the cookies made.  It took just a few minutes to throw them together.

Your neighbor and family members will think you visited a fancy bakery after you deliver a batch of these to their doorsteps.


Recipe:  Chocolate Caramel Coconut Cookies

1 batch of sugar cookie dough (follow link above for gluten free or make your own)
1 jar of caramel sauce or make this one HERE
1/2 cup of toasted coconut
1 cup of melted chocolate chips

Bake cookies according to directions. Let cool.

Warm caramel sauce and spread over the top of each cookie.

Sprinkle caramel with toasted coconut.

Zig zag milk chocolate on top of cookie.

Let everything set and serve when ready.

To Toast Coconut:  In a large skillet over medium heat add raw coconut and stir.  In about 3-5 minutes the coconut will start to turn color and eventually become darker.  Be careful to not over toast the coconut.  Once it starts to brown it goes fast.  Stir it to keep it from burning.

To melt chocolate chips:  In a microwave proof bowl place chips.  Microwave for 30 seconds, stir and do it again until they are melted.

Written by Sherron Watson


  1. These cookies look beautiful and delicious and I love that they can be gluten free!!

  2. Can't say I blame the kitty. I'd want in on these, too!

  3. Goog cat ... those cookies look totally gorgeous!!!

  4. the cookies, plate and cat!

  5. OMG, love the photo with your cat! One smart cat. She knows what's up huh?

  6. Sherron, these are gorgeous and I want one NOW!!! please...
    They really do look quite delicious, especially with that chocolate drizzle.
    Thanks for sharing them at Wicked Good Wednesdays! Can't wait to see what you've been up to next week!


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