1oz (28 g)finely grated cocoa butter (grated on a microplane grater)(the same amount of canola, vegetable, or melted coconut oil may be substituted)
Instructions
Make Cookies and Toast Coconut
Cream butter in a large bowl. Add powdered sugar and combine well. Add egg white and vanilla extract, beating until fully mixed. It will look a little curdled, which is normal.
In a small bowl, whisk together flour, cornstarch, baking powder, and salt. Slowly add the flour mixture to the butter mixture and beat just until no flour is visible.
Dump out onto a piece of plastic wrap and press together into a cohesive disk. Wrap well and refrigerate for at least one hour, or up to a few days.
Remove dough from fridge and let sit for 15-20 minutes to come to cool room temperature.
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Roll dough out onto a lightly floured surface to ¼-inch thickness. Cut out with a round cookie cutter that's approximately 1¾-2 inches in diameter. Use a Wilton 1M round decorating tip or other similar object with a ½-inch round diameter to punch holes in the center of the circles. If desired, find an object that will make a ring depression ("moat" of sorts) around the middle of the cookie. This is not necessary, but the "moat" will hold extra caramel 😋
Bake cookies for 8-10 minutes, or until very lightly browned around the bottom edges. Cool completely on wire rack.
While oven is still set at 350° F, spread coconut on a small sheet pan into an even layer. Toast until golden, 8-10 minutes, stirring halfway through.
Make Caramel
Line a small loaf pan with well-greased parchment paper and set aside.
In a small 2 qt saucepan, add water, corn syrup, and sugar. Place over medium heat and, without stirring, allow mixture to come to a boil. The sugar will begin to caramelize, which will take anywhere from 10-15 minutes. Swirl pan as you start to notice the caramelization.
When sugar is uniformly an amber color, carefully and slowly add the heavy cream, stirring with a wooden spoon or heat-safe silicone spatula. Be careful as it will sputter and bubble. Then add butter and stir. Clip on candy thermometer.
Cook caramel over medium heat, stirring constantly, until mixture reaches 238-240° F on a candy or digital thermometer. Immediately remove from heat. Carefully pour caramel into prepared pan and allow to cool completely before using, which will take at least a couple of hours.
Prepare Chocolate
Melt ⅔ of chocolate in a heat-safe bowl (preferably stainless steel) over a double boiler (a smaller pan with one inch of simmering water).
Add the final ⅓ of the finely chopped chocolate, along with the cocoa butter or oil, and stir gently until completely melted and smooth.
Assemble Cookies
Place caramel in a piping bag and pipe a circle of the caramel over the cooled cookies in the "moat" or in a ring around each cookie. Dip tops of the cookies in toasted coconut, pressing to adhere as much coconut as possible (and also to flatten out the caramel).
One at a time, place a cookie on a dipping fork (or regular dinner fork) and dip just the bottom of each cookie in the melted chocolate and place on parchment or waxed paper-lined baking sheet. Put remaining chocolate in small piping bag or a regular baggie with a hole cut out of one corner. Drizzle melted chocolate over cookies. Allow chocolate to set completely.
Cookies will keep at room temperature or in the refrigerator in a sealed container for up to one week.