Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup shredded coconut
1 cup chocolate chips (for dough)
1 cup caramel sauce
1 cup chocolate chips (for melting and drizzling)
Instructions:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined. Fold in the shredded coconut and 1 cup of chocolate chips.
Cover the dough and refrigerate for 30 minutes to 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take 1 tablespoon of dough, flatten it, add caramel sauce and a few chocolate chips to the center, and wrap the dough around the filling. Roll into a ball and place on the baking sheet, 2 inches apart.
Bake for 12–15 minutes or until the edges are golden. Cool on the baking sheet, then transfer to a wire rack.
Melt the remaining chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle over the cooled cookies.
Let set before serving.