Prepare the Cookies:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

• In a stand mixer, cream together the butter and sugar until light and fluffy.

• In a separate bowl, whisk together the flour, baking powder, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

• Add the milk and vanilla extract, mixing until the dough comes together.

• Roll out the dough on a lightly floured surface to about ¼-inch thickness.

• Use a round cookie cutter to cut out cookies, and a smaller cutter to remove the center, forming a ring shape.

• Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden.

• Allow the cookies to cool completely on a wire rack.​daily.familyfreshrecipes.com+1Creatives Cookery+1

Prepare the Coconut Topping:

• Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.

• In a microwave-safe bowl, melt the caramels with the milk, stirring every 30 seconds until smooth.

• Stir in the toasted coconut and salt until well combined.​daily.familyfreshrecipes.com+1Creatives Cookery+1

Assemble the Cookies:

• Spread a generous amount of the coconut-caramel mixture over each cooled cookie.

• Dip the bottom of each cookie into the melted dark chocolate, allowing any excess to drip off.

• Place the cookies on a parchment-lined tray and drizzle more melted chocolate over the top.

• Allow the chocolate to set before serving