It is a fine looking Sunday around our house. Yesterday, my husband and a friend painted our living room. Finally, getting rid of a dark red wall from the previous owners. And, while the men worked, the women "worked" too. We made these fabulous cookies.
Shortbread cookies (I used 1 1/2 pkgs of Keebler Sandies)
12 oz good quality caramels
3 Tbsp milk
1/4 tsp salt
3 C shredded coconut
Chocolate chips, about 8 oz.
Preheat oven to 350 degrees. Pour coconut onto a cookie sheet. Cook for about 20 minutes to toast, stirring every 5 minutes. Cool on baking sheet, set aside.
Combine caramels, milk and salt in a double boiler. When melted and smooth, add in toasted coconut and stir to combine. Spread 2-3 tsp onto each shortbread cookie. Set aside to set-up.
As caramel topping sets, melt chocolate (in double boiler or microwave), stirring so that it will not scorch. Dip bottom of cookies in chocolate, and place on parchment paper. Drixxle remaining chocolate over the top of cookies. Melt more chocolate , if necessary. You could also use a bottle to make nice "stripes" over your cookies.
Allow chocolate to set up, and enjoy! Store in an air-tight container.