Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups cake flour ((scooped and leveled))
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (, at room temperature)
  • 1/4 cup all vegetable shortening ((unflavored), at room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsp vanilla extract
  • 6 Tbsp salted butter (, at room temperature)
  • 1/2 cup caramel sauce
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 - 2 Tbsp milk
  • 1 cup chocolate chips ((preferably 1/2 cup milk chocolate and 1/2 cup semi-sweet))
  • 1/4 cup heavy cream
  • 1 cup toasted sweetened coconut (, slightly crushed into smaller pieces)

Instruction

  • FOR THE COOKIES: In a mixing bowl, whisk together flour, cornstarch, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer whip together 1/2 cup butter, shortening and granulated sugar on medium-high speed until very pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides and bottom of the bowl.
  • Mix in egg, then add egg white and vanilla and blend until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Cover with plastic wrap and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Scoop dough out and shape into balls (about the size of a golf ball, 40 grams each). Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the bottom of a large measuring cup), press and evenly flatten dough to 1/3" thick.
  • Transfer flattened dough to parchment paper lined cookie sheets and repeat process with remaining dough.
  • Bake in preheated oven 8 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with caramel frosting and sprinkle with toasted coconut (and lightly press coconut into frosting).
  • FOR THE FROSTING: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy.
  • Mix in caramel sauce and vanilla, then add powdered sugar and whip until fluffy, slowly adding milk 1 tsp at a time to reach desired consistency.
  • FOR THE CHOCOLATE DRIZZLE: Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted, cool slightly.
  • Transfer to a piping bag or resealable bag, cut tip off corner and drizzle over cookies. Allow chocolate to set then drizzle with remaining caramel sauce. Store in an airtight container.