Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, packed
2 cups all-purpose flour
1/2 teaspoon salt
vanilla extract
shredded sweetened coconut
caramel sauce (store-bought or homemade)
semi-sweet chocolate chips
1 tablespoon coconut oil
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **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 4 days. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **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).