Total Time
35mins
Prep 20 mins
Cook 15 mins

Found this recipe in Self Magazine, placing here for safe keeping.

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.