Ingredients
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1 (11 oz.) box pie crust mix
1 c. firmly packed light brown sugar
1/2 tsp. baking soda
2 eggs
8 oz. German Sweet Chocolate (or you can use coating chocolate)
1 (14 oz.) bag Kraft caramels
2 Tbsp. water
1 1/2 to 2 c. toasted coconut
Preparation
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Preheat oven to 375 degrees. Combine pie crust mix, brown sugar, and baking soda in bowl of food processor (or use electric mixer). Pulse 2 or 3 times just to mix. Add eggs and process until mixture begins to form a ball. Drop by heaping teaspoonsful onto ungreased cookie sheet, spacing cookies about 2 inches apart. Bake for about 10 minutes or until lightly browned.
Remove from cookie sheet onto rack to cool. Melt the chocolate and when the cookies are completely cooled, brush the bottom of each with a thin layer of chocolate.
Place with chocolate side up until cooled.
If using the German chocolate, you might want to place the cookies in the freezer for a few minutes after the chocolate has been brushed on. The coating chocolate will harden much quicker.
Combine the caramels and water in a microwavable bowl and microwave for 1 minute and stir. Then microwave for about 15 seconds and stir, continuing until caramels are melted.
Spread caramel mixture over tops of the cookies and then press into toasted coconut. Allow caramel mixture to firm up before serving.
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