These are some of my favorite cookies to make when it’s the holidays. They are cinnamon sugar cookies dipped in chocolate and then topped with a delicious caramel sauce, coconut flakes, and more chocolate. They are so good and super easy to make. Plus, they are cute, too, right?
The ingredients you’ll need for these cookies are:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper
In a mixing bowl, add wet ingredients: butter, vanilla extract, and 1/2 cup of sugar. Beat with a whisk and mix until combined and fluffy.
In a separate bowl, toss to combine the dry ingredients: flour, salt, baking powder, and 1/2 teaspoon cinnamon.
Add dry ingredients to the wet ingredients and mix until a dough forms.
Use 1 tablespoon cookie dough scoop, and transfer the dough to the prepared baking sheet, separating 1-1.5 inches apart. Press dough down with your fingertips to flatten.
In a small bowl, toss to combine the remaining 1/2 tsp cinnamon and 2 teaspoons cane sugar. Generously sprinkle mixture on top of the cookies.
Bake for 12-14 minutes, or until golden brown on the edges.
While baking, melt 3/4 cup of chocolate in a separate bowl. Melt over a double boiler or in the microwave, mixing in increments.
Remove the cookies from the oven to cool completely, about 7-10 minutes. Dip the cooled cookie in melted chocolate and place back on the baking sheet. Add 1 teaspoon of caramel sauce, sprinkle coconut flakes on top and then drizzle with extra chocolate.
Store in the freezer to firm up ~ about 10 minutes, or in the fridge for about 15 minutes.
Once the chocolate has hardened, enjoy! Store cookies in glass Tupperware at room temperature.
To add more flavor – Toast coconut flakes before adding them to the cookies.