Buttery, chewy Coconut Cookies! These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut!
*1/2 cup of this coconut is for toasting, which is optional. You can add untoasted coconut or no coconut on top at all (there's plenty inside the cookies!)
If you do want to make and add toasted coconut, spread the 1/2 cup of your remaining coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5-7 minutes or until lightly golden brown. Allow to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won't stick!
**Alternatively you can use 1 1/2 cups of melted semisweet chocolate chips or chocolate bar, just keep in mind that the chocolate will take much longer to harden.