You will need the following:
Gluten Free Pantry's Old Fashioned Cake and Cookie Mix
-4 Tbs. vegetable shortening
-4 Tbs. softened butter or margarine
-2 large eggs, lightly beaten or 1/2 cup of pureed soft silken tofu
-1 tsp. vanilla
14 oz. Bag of Coconut
12 oz. Bag of Chocolate chips - your choice - milk chocolate, semi-sweet, dark
14 oz. Bag of Caramels
2 Tbs. milk
at least two glass mixing bowls for the caramel and chocolate melting
The Gluten Free Pantry Old Fashioned Cake and Cookie Mix - Follow the directions for the Snickerdoodles but omit the cinnamon sugar coating. allow cookies to cool.
toast your coconut! so important to do this! Adds to the texture and flavor of the cookie.
Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin, or cookie sheet until golden, 5 to 8 minutes.
unwrap your choice of caramels into a glass bowl - and add Two tablespoons of milk - Microwave for a minute and a half and stir - you can keep heating in fifteen second intervals and keep stirring until smooth
Add your toasted coconut to the caramel
for the chocolate coating - microwave chocolate chips in the same manner as the caramels but no milk is needed. I used Hershey's Special Dark for this.
after cookie has cooled dip into chocolate, allow to cool (again)
add a layer of caramel coconut
drizzle chocolate on top
Depending on your preference you can assemble your cookies
-heavy on the caramel coconut or light
-pre-dip the cookie in chocolate - let cool then add the caramel coconut - add ribbon of chocolate on top that
-or make them into sammiches like my hubby did.
Make smaller cookies - try the cookie gun
Dark chocolate was a winner - use again
prefer the pre-dipped cookies for the chocolate content