12ouncepackage chocolate chips(milk chocolate or semi-sweet)
15ouncepackage caramel candy
1tablespoonhalf and half
1teaspooncoconut oil((optional))
Instructions
In a food processor pulse together the flour, butter and sugar to form a dough. Roll into a two inch cylinder. Wrap with waxed paper or plastic and chill for at least one hour.
Preheat oven to 325℉. Slice the cylinder into ¼ inch slices and place on baking sheet an inch apart.
Reduce oven to 275℉ and bake cookies until they turn a light rosy color (just as they begin to brown) about 20 minutes. Remove cookies from oven, gently move to cooling rack and allow to cool completely.
As cookies are baking, put coconut in a skillet over medium heat. Lightly toast coconut for a few minutes.
Put about ½ of chocolate chips in a microwave safe bowl with a little coconut oil if desired, to keep it smooth. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 seconds to 1 minute in my microwave).
Spread the melted chocolate on one side of the cookies. Place in fridge to firm.
Put caramel and half and half in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 seconds to 1 minute in my microwave). When melted add coconut.
Flip cookies over and add caramel/coconut mixture to the other sides.
Melt the remaining chocolate as above and drizzle over the cookies.