- 1 Bag (9 ounces) Toasted Coconut
- 1 pound Peters Caramel
- Merckens Milk Coating
- Lorna Doone Shortbread Cookies, Options: Walkers Shortbread Rounds or Fingers and Salerno Butter Cookies
Add 1 Tablespoon water or milk to 1 pound of caramel. If needed microwave caramel for 10 seconds on defrost or 1/2 power to soften. Mix well in a bowl and set aside. Put toasted coconut in another bowl and set aside. Take your cookie and dip into the caramel mixture then dip/roll into the toasted coconut. Melt 1/2 pound of chocolate in a double-boiler or in the microwave. Dip the bottom of the cookies in the melted chocolate and place them on parchment paper. Instead of dipping you also can make a puddle of chocolate on the parchment paper and set your cookie on the puddle of chocolate. Drizzle the top of the cookie with melted chocolate. Let the cookies set until the chocolate hardens fully. Store in an airtight container.