Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, cream together butter and sugar.
2. 4445013 Upgrade to a paid membership 57422 to unlock all instructions 2905
3. 7928036 Upgrade to a paid membership 64949 to unlock all instructions 51912
4. 2617544 Upgrade to a paid membership 21903 to unlock all instructions 28183
5. 1553441 Upgrade to a paid membership 35028 to unlock all instructions 16921
6. 5485488 Upgrade to a paid membership 86991 to unlock all instructions 42588
7. 9645862 Upgrade to a paid membership 58542 to unlock all instructions 85666
8. 86650 Upgrade to a paid membership 72554 to unlock all instructions 46370
9. 5857686 Upgrade to a paid membership 89647 to unlock all instructions 22879
10. 6392810 Upgrade to a paid membership 31238 to unlock all instructions 64811
11. 3408783 Upgrade to a paid membership 78118 to unlock all instructions 69737
12. 1328804 Upgrade to a paid membership 26696 to unlock all instructions 73824
13. 8369761 Upgrade to a paid membership 68102 to unlock all instructions 86569
14. 77701 Upgrade to a paid membership 57058 to unlock all instructions 58391
15. 1340357 Upgrade to a paid membership 14431 to unlock all instructions 9360
16. 5289605 Upgrade to a paid membership 15191 to unlock all instructions 847
17. 5701280 Upgrade to a paid membership 21770 to unlock all instructions 70032
18. 1663668 Upgrade to a paid membership 29859 to unlock all instructions 12692

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 5971102 Upgrade to a paid membership 18072 to unlock all instructions 82421

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, cream together butter and sugar.
2. Mix in flour, baking powder and salt #1 at a low speed, followed by the vanilla and milk #1, adding in the milk as needed to make the dough hold together without being sticky.
3. Roll the dough to about 1/4-inch thickness and use a cookie cutter to make rounds.
4. Place on a parchment lined baking sheet and use the end of a wide straw to cut a small center hole.
5. Bake cookies at 350 degrees for 10-12 minutes, until bottoms are lightly browned and cookies are set.
6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
7. Decrease oven heat to 300°F.
8. Spread coconut evenly on a baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
9. Cool on baking sheet, stirring occasionally. Set aside.
10. Place the caramels in a microwave-safe bowl with milk #2 and salt #2.
11. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
12. When smooth, stir in toasted coconut.
13. Spread topping on cooled cookies, using about 2-3 tsp per cookie.
14. While topping sets and cools, melt chocolate in a bowl. Heat on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
15. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
16. Transfer all remaining chocolate into a piping bag or a quart-size freezer bag with the corner snipped off and drizzle finished cookies with chocolate.