Caramel Madness
Delicious coconut-caramel topped Nilla wafers drizzled with dark chocolate. These decadent cookies combine the perfect balance of chewy caramel, toasted coconut, and chocolate for an irresistible treat.
Ingredients
- •½ cup sweetened coconut
- •24 pieces reduced-fat Nilla wafers
- •1 sheet Parchment paper
- •12 pieces chewy caramels
- •¼ cup skim milk
- •1 ounce dark or semisweet chocolate chips
Cooking Instructions
- 1.
Heat oven to 300°F. On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15 to 20 minutes. Let cool. Cover a cookie sheet with parchment; set wafers on top. In a bowl, microwave caramels and milk on high, stirring often, until smooth, 2 to 3 minutes. With a spatula, fold coconut into caramel mixture. Spread 1 tablespoon mixture onto each wafer. Let cookies cool, 5 minutes. Microwave chocolate, stirring often, until melted, 1 to 2 minutes. Transfer into a small resealable bag; snip off corner. Drizzle cookies with chocolate; let cool.
35 min
