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- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- up to 2 tablespoons milk
- 3 cups shredded coconut (sweetened or unsweetened)â¨
- 12-ounces good-quality chewy caramelsâ¨
- 1/4 teaspoon saltâ¨
- 3 tablespoons milkâ¨
- 8 ounces dark or semisweet chocolate (chocolate chips will do)
View Full Recipe at The Ginger Cook
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