Bake for 15-20 minutes or until the edges begin to lightly brown. Let the scones cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.
Place the chocolate in a microwave safe dish that is big enough to fit your scones. Microwave the chocolate in 15 second intervals, stirring after every time, until chocolate is melted and smooth.
Once the scones are completely cool, dip scones into melted chocolate and put on wax paper to let set.
Stir together caramel sauce and shredded coconut. Spread some of the mixture onto each scone to create a thin layer. Drizzle the remaining chocolate onto each scone. Let the chocolate set again before serving
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