Welcome to Baking with the Good Hair. A blog dedicated to simple, approachable recipes. All puns are intended.



Every once in a while I get a special request to make a recipe. These Carmel Delites are the result of one of those request. This one from my dear sister, Marcy.

So, while I think everyone will enjoy these cookies, they were designed to be the perfect cookie for Marcy.

Marcy & a very healthy Green Smoothie!

Marcy & a very healthy Green Smoothie!

My sister Marcy is a Lion-Hearted Leo with a determined spirit and an air of confidence. But if someone asked me to describe her I might simply say “she’s someone you can count on.” So, If ever I am stuck in the middle of the highway and needed help, I will call Marcy because I know she will show up early with 2 iced coffees, directions and a bag of peanut M&Ms to split. It also should be noted that she is an excellent card writer and running partner.

Clearly this girl deserves the perfect cookie!

The perfect cookie for Marcy had to be sweet, but not too sweet. The chocolate had to be dark. There needed to be a crunch from the coconut. And it needed to be as healthy as it could be!

I’m happy to report she loved this cookie, and I hope you will too! A few notes before you dive in:

*Salt: Vegan butter alternatives can be salty. I recommend starting with a low salt level and tasting your dough before adding any additional salt.

*Coconut Cream: Coconut Cream is the solid portion that sits on the top of a can of coconut milk. Coconut cream can also be purchased separately but is not as easy to find. I only needed one can for this recipe.


Vegan Caramel Delites

Makes about 2 dozen cookies

Name of image (title of post is fine)

  • 1 cup all-purpose flour
  • ⅛ teaspoon baking powder
  • ¼ teaspoon salt*
  • ¼ cup butter alternative (I used Earth Balance Original Spread)
  • ⅓ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ cup coconut cream*
  • 1 tablespoon almond or non-dairy milk

Coconut Topping

  • 1 ½ cups sweetened, shredded coconut
  • ⅓ cup brown sugar
  • ⅓ cup coconut cream
  • 1 teaspoon corn starch
Chocolate Drizzle
  • 4 ounce dark chocolate squares
  • 1 ½ tablespoons refined coconut oil

  1. In a medium mixing bowl whisk flour, salt and baking powder together until fluffy and no clumps of flour remain.
  2. Add butter alternative, granulated sugar and vanilla extract to a large mixing bowl and mix until combined.
  3. Add half of the flour mix and mix until just combined. The mixture will be very crumbly.
  4. Add coconut cream and mix until combined then add remaining half of flour mix and continue to mix until combined.
  5. Add almond milk and mix until combined.
  6. Place dough onto a sheet of parchment paper or plastic wrap and flatten into a thick disk. Cover and refrigerate for 1 hour.
  7. Preheat oven to 350F. When dough has cooled roll dough until it is ⅛ to ¼ inch thick. Cut cookies with a small doughnut cutter or a 1 ½ inch cookie cutter and remove a ½ inch circle from the center. Place dough immediately on a baking sheet and bake for 12 to 15 minutes or until cookies are set and bottoms begin to brown.
  8. While cookies are baking, start to prepare the coconut topping by placing sweetened shredded coconut on a baking sheet and bake at 350F for about 10 minutes or until all of the coconut is toasted. Stir the coconut as needed to ensure the coconut toasts evenly.
  9. In a small saucepan combine brown sugar, coconut cream and cornstarch and whisk until combined. Bring mixture to a boil over medium heat. Reduce heat to low and allow mixture to simmer for 5 minutes.
  10. When caramel sauce has cooled slightly, spread a thin layer across the top of each cookie (I just dunked each cookie, but be careful because the caramel sauce can be very hot!)
  11. Toss the remaining caramel mixture with the shredded coconut and toss until the coconut is completely coated. Press about 1 tablespoon of this mixture onto each cookie, pressing down to ensure it sticks.
  12. Once all of the cookies are topped, prepare the chocolate drizzle by melting chocolate on low heat in a double boiler while stirring constantly or in the microwave in 45 second intervals, stopping to stir between each interval.
  13. Add coconut oil and whisk until melted and combined. Dunk the bottom of each cookie into the chocolate and then place on parchment or wax paper to set. Dip a spoon or fork into the chocolate and drizzle a small bit of chocolate across each cookie.
  14. Allow cookies to set for about 15 minutes before enjoying. Recommended to store cookies in the fridge to ensure the chocolate remains set.