Ingredients
For the Caramel
(find original recipe here)
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tablespoons Corn Syrup
1/2 of a 14oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla
For the Coconut
1 Cup Sweetened Coconut Flakes
For the Cookie
½ Cup Butter or Margarine softened
½ Cup Shortening
1 Cup Powdered Sugar
1 Egg
1 and ½ tsp Almond Extract
1 tsp Vanilla
2 and ½ Cups Flour
1 tsp Salt
For the Chocolate Bottom
¾ Cup Milk Chocolate Chips
Instructions
Pre-make Caramel: Put all ingredients in a pot on the stove over medium heat. Stir constantly, bring to a boil, and continue stirring as it boils for 5 minutes. If using a gas stove, continue cooking and stirring for an additional 2 minutes, then turn off the stove. If using an electric stove, turn the stove off after the original 5 minutes, and continue stirring mixture on the now turned off burner for 2 or 3 more minutes. Allow to cool, but it should be left warm enough to be able to spread it.
Pre-Toast Coconut: put coconut in a pan on the stove and cook on medium heat, constantly stirring until a good portion of the coconut is a nice toasted brown color. Remove from heat. It won’t all get toasted, but do your best without burning any. Set aside.
The Cookie: Mix all “For the Cookie” ingredients together. If dough is sticky, add more flour. Roll out dough on a floured surface. I usually try to roll it out about 6-8 inches wide, about ¼ inch thick, and however long of a roll you want to attempt. You can roll it out wider for larger cookies, or shorter for smaller cookies. Spread your caramel over the surface of the dough, getting is as evenly spread as you can. Leave an inch or two without caramel at the top and bottom of the dough. Sprinkle the coconut evenly over the caramel. Now roll the dough up and cut like you would a cinnamon roll (if the dough is stuck to your counter and is hard to roll up, use a spatula under the dough). Place on ungreased or very lightly greased baking sheet and bake for 8-10 minutes, or until getting lightly brown on the bottom edges. (If you don’t know how to cut cinnamon rolls, go here and watch video)
Finishing Chocolate: once the cookies are cooled off and have firmed up a bit, melt your chocolate in a microwave safe bowl. Start by putting it in for 30 seconds, then pull it out and mix it. Then if it still needs more time, put it in for 15 seconds more, then stir again. Repeat until fully melted. Now spread a thin layer of chocolate on the bottom of each cookie and set on some parchment paper. Use whatever chocolate remains, or melt more if necessary, to drizzle over the top of the cookies (I put it in a plastic bag and cut the corner to squeeze over the tops for a drizzle). Cool cookies in fridge until the chocolate sets and then enjoy!
Yield: about 15 Cookies depending on how thick you make them.
