Buttery shortbread cookies topped with layers of gooey caramel, sweetened coconut and a chocolate drizzle. Every bite of these coconut caramel cookies is bursting with flavor!
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat. Set aside.
Cube the butter into a large mixing bowl. Mix on medium speed for about 30 seconds to break up the butter. Then add in the sugar and cream and mix for 1 minute or until combined. Next add in the egg, egg yolk, vanilla and 1 Tablespoon of water. Mix until combined.
Sprinkle the salt, baking soda and cream of tarter with half of the flour and mix until combined. Then add in the remainder of the flour and mix just until combined. Do not over mix.
Using a large cookie scoop, scoop the dough onto the prepared baking sheets. Gently press down the dough balls a little. Bake for 8-10 minutes, or until the tops are no longer wet. Watch them closely towards the end, you don't want the bottom to turn golden brown or they will not be soft.
Remove them from the oven and then allow to cool on the pan for a few minutes. Then transfer to a cooling rack. Keep the parchment lined pans out to decorate the cookies on later.
Once the cookies are cooled, flip them over onto the parchment paper. Then melt the chocolate and butter in a saucepan over low heat or in the microwave for 1 minute at 50% power. Stir until melted and then add about a teaspoon to the bottom of the cookie. Using a spatula, spread the chocolate around the base of the cookies and then place back onto the parchment paper to dry. Save the remainder of the chocolate.
Once the chocolate has hardened, flip the cookies upright. Then combine the caramel and heavy cream and melt in a saucepan over low heat or in the microwave for 1 minute at 50% power. Then use a spatula to spread the caramel over the tops. Immediately after you add the caramel on one cookie, sprinkle the coconut over top and gently press into the caramel. Then repeat with all of the cookies.
Melt the remainder of the chocolate down. Then place into a frosting bag (or zip top bag). Then snip off the edge with scissors and drizzle the chocolate over the tops of the cookies.
Once cookies have set, store in an air tight container for up to 3 days.
Notes
Tip: If you have any extra chocolate or caramel on hand, use it to make a few chocolate turtles with pecans or chocolate covered pretzel rods. If you prefer toasted coconut, you can toast it beforehand. I lightly toasted the coconut while the oven was warming up for about 3 minutes.