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Chocolate Caramel Coconut Chews

Moist, chewy cookie with a toasted coconut caramel topping.


  1. Preheat oven to 350°F.
  2. Make Cookies - Mix together brownie mix, 1 egg, 2 tbsp. of water and softened butter by hand or beat for 1 minute until blended.
  3. Place heaping tablespoons of batter on lightly greased or parchment lined cookie sheets.
  4. Bake for 10-12 minutes and allow to cool completely.
  5. Make Topping - Toast coconut in a 350° F for 3-5 minutes until coconut is lightly browned. Remove from oven and hold.
  6. In a microwave-safe bowl put caramel pouch, 6 oz. of caramels and 1½ tablespoons of milk. Microwave on high for 1½ minutes and stir. Continue melting caramels in microwave at 10-second intervals until caramels are smooth. Stir in toasted coconut and spread on top of cookies.
  7. Melt chocolate pieces in microwave-safe bowl for 20 seconds or until melted and smooth. Do not overheat. Drizzle over top of coconut topping. Allow to cool and enjoy.
  1. Use a small ice cream scoop to get even sized cookies.
  2. Line baking sheets with parchment paper for easy clean up
  3. Place chocolate chips into a zippered plastic bag, melt chips in microwave for 30 seconds, squeeze to help melt chips, continue on 10-second intervals till chips are all melted. Cut corner of baggie and drizzle chocolate on cookies.