Caramel Coconut Cookies Recipe

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar until smooth and creamy.
Add the flour, baking powder, vanilla extract, and milk. Mix until a soft dough forms.
Place the dough between 2 sheets of parchment paper and roll to about ¼-inch thick.
Cut into circles, then cut out the center of each cookie to create a ring shape. Transfer to the prepared baking sheet.
Bake for 9–11 minutes, or until lightly golden around the edges. Let cool completely.

Spread the shredded coconut onto a baking sheet. Bake for 8–10 minutes, stirring halfway through, until lightly toasted.
In a microwave-safe bowl, add the caramels and milk. Heat in 15–20 second intervals, stirring between each, until smooth.
Stir the toasted coconut into the melted caramel until fully coated.
Melt the chocolate chips or candy melts until smooth.
Spread a thin layer of melted chocolate on the bottom of each cooled cookie.
Spoon the caramel coconut mixture over the tops of the cookies and gently press into place.
Drizzle the remaining melted chocolate over each cookie.
Let the chocolate set before serving.