Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
For the Cookie Base:
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 cups all-purpose flour
shredded coconut (toasted)
vanilla extract
½ teaspoon salt
For the Caramel Layer:
caramel candies, unwrapped
2 tablespoons heavy cream
1 teaspoon sea salt (optional)
For the Chocolate Drizzle:
semisweet chocolate chips
1 tablespoon coconut oil
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).