“These are phenomenal! The crust is so light and flaky, the filling is delicious, and they are fun to eat. My husband said they are the best things I’ve ever made and my kids loved them. ” 𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 𝗕𝗘𝗟𝗢𝗪

It’s the ultimate time-saver that doesn’t taste like one. The caramel stays gloriously chewy (thanks to heavy cream), the coconut is deeply toasted for nutty depth, and the CandiQuik sets with a professional snap. Best of all? They’re endlessly giftable—stacked in a tin, they look artisanal but require minimal effort.

Perfect for:

Holiday cookie swaps, last-minute hostess gifts, bake sale bestsellers, or solo indulgence with a glass of cold milk.

Ingredients 

Ingredients

Makes 20–24 cookies

1 (11 oz) pkg fudge stripe shortbread cookies (Keebler—stripe-side up for built-in chocolate layer!)

1 (11 oz) pkg caramel bits (or 14 oz soft caramels, unwrapped)

3 Tbsp heavy cream (not milk—fat ensures smooth, pliable caramel)

2 cups (160 g) sweetened shredded coconut, toasted

2 (4 oz) squares chocolate CandiQuik (or almond bark—avoid chocolate chips; they seize)

Optional: Flaky sea salt for finishing

Step-by-Step Instructions