Directions

For Shortbread Cookies

1. In a large bowl, add your butter and sugar and beat until combined. Add your vanilla extract, salt & flour and mix until dough forms.
2. Wrap your dough up and place in fridge or freezer to chill.
3. Pre heat oven to 350° F and line your baking sheets with parchment paper.
4. Once your dough has chilled for 30 minutes to an hour, roll it out on a floured surface to about a half inch thickness.
5. Using two round cookie cutters, one smaller than the other, cut out circular rings and place on your lined baking trays.
6. Bake for 350° for 8-10 minutes or until edges start to turn golden.
7. Remove from oven and let cool completely.

For Coconut Caramel Topping

1. Add your coconut on a pan and toast in the oven at 300° for about 5-8 minutes. Watch carefully to not burn because coconut can burn easily. Stir a few times in between.
2. In a saucepan over medium heat add your butter and brown sugar and stir until melted. Continue to stir until mixture starts to bubble.
3. Keep mixing your caramel mixture until it bubbles and starts to thicken and is smooth.
4. Remove from heat and add your heavy cream, vanilla extract and pinch of salt. Stir together.
5. Continue stirring until it’s all well combined and a caramel sauce has formed.
6. Add your toasted coconut and stir until evenly coated.

For Chocolate

1. In a glass bowl or measuring cup melt your chocolate in the microwave in 30 second increments (or a double boiler on the stove).
2. Add your coconut oil.

Assemble

1. To assemble these cookies add a spoonful of your coconut caramel to each cooled cookie and press around the edges.
2. Dip the bottom of each cookie in the chocolate and place on a piece of parchment paper.
3. Continue with the rest of your cookies.
4. Drizzle each cookie with more chocolate.
5. Cool and then you are ready to enjoy!!

Makes 2-3 dozen!!