2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi-sweet chocolate chips
PREPARATION
*Place toasted coconut in a large pan and cook over low heat for 3-5 minutes, stirring frequently, until coconut is lightly browned.
Line a baking sheet with parchment paper and spread Ritz cracker 2 inches apart. Set aside until ready to use.
Combine caramel candies and heavy cream in a large, microwaveable bowl, and microwave in 30-second increments, stirring in between, until melted and smooth.
Fold in toasted coconut until fully incorporated, then drop coconut caramel mixture onto Ritz crackers and spread into an even layer that covers the cracker.
In a (completely dry) microwaveable bowl, microwave chocolate in 30-second increments, stirring in between, until melted and smooth. Let cool 5-10 minutes.
Optional: transfer melted chocolate to a resealable plastic bag and snip off corner.
Use a spoon or sandwich bag to drizzle (cooled) melted chocolate over cookies.
Let set before serving or store in an air-tight container. Enjoy!