STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found this recipe in Self Magazine, placing here for safe keeping.”
READY IN:
35mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 300.
  2. On a baking sheet, toast coconut, turning every 5 minutes, until golden, about 15-20 minutes. Let cool.
  3. Cover a cookie sheet with parchment paper, set wafters on top.
  4. In a bowl, microwave caramels and milk on high, stirring often until smooth, 2-3 minutes.
  5. With spatula, fold coconut into caramel mixture.
  6. Spread 1 tbsp of caramel mixture onto each wafer.
  7. Let cookies cool, 5 minutes.
  8. Microwave chocolate chips, stirring often, until melted, 1-2 minutes.
  9. Transfer into a small resealable bag, snip off corner.
  10. Drizzle cookies with chocolate.
  11. Let cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: