Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
- 1 package fudge stripe shortbread cookies (about 20-24 cookies)
- 1 (11 oz) package caramel bits
- 3 tablespoons heavy cream
- 2 cups toasted coconut*
- 2 squares chocolate CandiQuik
Instructions
Line a baking sheet with foil and arrange the fudge stripe shortbread cookies, stripe-side up, about 1-2 inches apart. Set aside.In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for about 30 seconds, then stir. Microwave for an additional 15-20 seconds, stirring until smooth. Fold in the toasted coconut until well combined.Quickly spoon a tablespoon of the coconut caramel mixture onto each cookie, spreading it to cover the surface. Repeat with the remaining cookies.In a small bowl, microwave the chocolate CandiQuik on high for about 30 seconds, stirring until melted and smooth. Drizzle the chocolate over the cookies. (For an easy piping method, transfer the melted chocolate into a sandwich bag, seal it, and snip off a corner.) Allow the chocolate to set for 15-20 minutes before serving. Store the cookies in an airtight container at room temperature.*To toast coconut: Preheat your oven to 300°F. Spread the coconut evenly in a foil-lined baking pan. Bake for 5 minutes, then stir. Continue baking for another 5-7 minutes, stirring once more. Bake for an additional 3-5 minutes, watching closely until the coconut is toasted.
