Directions

1. Preheat the oven to 350°F. On a baking sheet, add shredded coconut and bake for 7 minutes until golden brown. Remove and increase oven temperature to 425°F.
2. Cut out a circle in the middle of the defrosted crust and bake in the oven for 7 minutes until crispy.
3. In a metal bowl, melt caramel with milk over simmering water until smooth. Add half to the baked crust and then stir in the toasted coconut in the remaining half.
4. In a different metal bowl, melt dark chocolate over simmering water. Once smooth, spread a thin layer over the cooled caramel crust. Pop it in the freezer for 5 minutes until the chocolate sets then add the coconut mixture carefully on top. Using the remaining chocolate, pipe chocolate stripes across the “cookie.” Freeze for another 5 minutes then enjoy!