- 2 7oz bags of caramel squares
- 1 1/2 cups toasted coconut
- Unwrap caramels and place in a microwave safe bowl. Microwave on high for 1 minute. Then microwave in 1 minutes intervals on 50% power, until all caramels are melted. Make sure not to over heat! Once melted, mix in 1 1/4 cups of toasted coconut. Pour into greased 8 x 8 pan and press down with greased wax paper so that the caramel is even. Then sprinkle the top with remaining 1/4 cup of toasted coconut and press down again. Let set in the fridge for 20 minutes. Cut into desired shape and size.
- *** To toast coconut: Take 1 1/2 cups of sweetened shredded coconut and place on a cookie sheet in a 400 degree oven. Don’t go far and check coconut often until lightly browned.