INGREDIENTS
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Ingredients:
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Cookie Base:
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1/2 cup sugar
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3/4 cup butter, at room temperature
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1 large egg
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1/2 teaspoon vanilla
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2 cups flour
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1/4 teaspoons salt
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Topping:
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6 cups shredded coconut
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24 ounces caramels
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1/2 teaspoon salt6
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6 tablespoons milk (I USED HEAVY CREAM INSTEAD)
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Chocolate Dip & Drizzle:
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Ghirardelli bittersweet chips, melted in microwave
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