1 cup caramel ice cream topping
1 cup shredded coconut ( toasted )
1 package Keebler Sandle's Shortbread cookies
1 package chocolate chips ( 12 oz )

1 cup caramel ice cream topping 1 cup shredded coconut ( toasted ) 1 package Keebler Sandle's Shortbread cookies 1 package chocolate chips ( 12 oz )

In a bowl, combine the caramel topping with the shredded toasted coconuts. On a baking sheet lined with waxed paper, spread the shortbread cookies. Place a heaping spoonful of the coconut mixture on top of each cookie, flattening it out as much as possible. Melt the package of chips( microwave them in 30 second bursts stirring between each burst ). Coat the underside of each cookie with the melted chocolate and place back on waxed paper. Drizzle the remaining chocolate over the cookies. Let the cookies set for about an hour, until chocolate has hardened. Makes 20 cookies.