Thick & Chewy Caramel Coconut Cookies

Thick & Chewy Caramel Coconut Cookies

2 sticks cold butter, cubed

1 cup packed brown sugar

1/2 cups white sugar

2 eggs

1 1/2 cups flour

1 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

2 cups chocolate chips

2 cups coconut

1 bag Kraft caramel bits

1. In a mixer bowl, add butter and both sugars. Mix on medium for 4 minutes.

Add eggs. Beat well.

2. Whisk together the flour, cornstarch, baking soda and salt. 

On low, add to the butter.

Stir in the chocolate chips, coconut and caramel bits.

3. Divide the dough into 10 pieces (5 oz each).

Shape into balls.

Place the dough balls on a cookie sheet.

Refrigerate 30 minutes or overnight.*

4. Heat the oven to 400 degrees. Line cookie sheets with parchment paper.

Place the cookie balls on the paper lined cookie sheets, 3 inches apart. 

5. Bake for 11 minutes. You want them slightly underdone.

Cool on the pan for 15 minutes. Transfer to a rack.

Makes 10 cookies.

*This works best if the dough balls are refrigerated overnight.