“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

1. Toast the Coconut (Key for Depth!)

Preheat oven to 300°F (150°C). Line a rimmed sheet with foil.

Spread coconut evenly. Bake 5 min → stir → bake 5–7 min → stir → bake 3–5 min more, watching closely, until golden-brown and fragrant. Cool completely.

→ Pro tip: Coconut burns fast—remove when just golden; it darkens off-heat.

2. Prep the Base

Line a large baking sheet with parchment (not foil—sticks less). Arrange cookies stripe-side up, spaced 1 inch apart.

3. Make the Caramel-Coconut Filling 

In a microwave-safe bowl, combine caramel bits and heavy cream.

Microwave 30 sec on high. Stir. Microwave 15–20 sec more—just until melted and smooth. Do not overheat.

Fold in cooled toasted coconut. Mixture should be thick but spreadable.

4. Assemble with Speed

Working quickly (caramel firms fast!), spoon 1 heaping Tbsp onto each cookie. Use the back of a spoon to spread evenly to edges.

Tip: Dip spoon in hot water between cookies for cleaner spreading.

5. Drizzle Like a Pro