Ingredients
2½cupscake flour,scooped and leveled
2tspcornstarch
1½tspbaking powder
½tspsalt
½cupunsalted butter,at room temperature
¼cupall vegetable shortening,unflavored, at room temperature
1cupgranulated sugar
1large egg
1large egg white
2tspvanilla extract
6tbspsalted butter,at room temperature
½cupcaramel sauce
3cupspowdered sugar
½tspvanilla extract
2tbspmilk
1cupchocolate chips,preferably ½ milk chocolate and ½ semi sweet
¼cupheavy cream
1cupcoconut,toasted sweetened, slightly crushed into smaller pieces
Preparation
In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer, whip together ½ cup butter, shortening, and granulated sugar on medium-high speed for about 3 to 4 minutes until very pale and fluffy, occasionally scraping down the sides and bottom of the bowl.
Mix in egg, then add egg white and vanilla and blend until combined. With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Cover with plastic wrap and refrigerate for 2 hours. Preheat oven to 375 degrees F 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 ⅓-inch thick.
Transfer flattened dough to parchment paper-lined cookie sheets and repeat the process with the remaining dough.
Bake in preheated oven for 8 to 11 minutes. Allow to cool 5 minutes on the 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).
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 teaspoon at a time to reach desired consistency.
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 the tip off the corner, and drizzle over cookies.
Allow chocolate to set, then drizzle with remaining caramel sauce. Store in an airtight container.
