Making the Cookies

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add vanilla extract and mix well. Gradually add flour and salt, mixing until a soft dough forms. Roll out the dough to about ¼ inch thickness and cut into donut shapes using a large and small round cutter. Place on parchment-lined baking sheets.
• Preheat your oven to 350°F (175°C). Bake the cookie rings for 12-15 minutes until the edges are just starting to turn golden. Remove from oven and let cool completely on a wire rack.
• Spread the shredded coconut on a baking sheet and toast in the oven at 300°F for 10-15 minutes, stirring every 3-4 minutes to ensure even browning. Watch carefully as coconut can burn quickly.
• In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes a golden amber liquid. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring then continue cooking for 2-3 minutes until smooth. Remove from heat and fold in the toasted coconut.
• Spread the coconut caramel mixture generously over the top of each cooled cookie. Let the caramel set for about 30 minutes at room temperature or 15 minutes in the refrigerator.
• Melt the chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip the bottom of each cookie in the melted chocolate, then place on parchment paper. Drizzle the remaining chocolate over the tops of the cookies in a decorative pattern. Let the chocolate set completely before serving or storing.