FOR THE COOKIES

1. Place butter in a small saucepan and cook over medium-low heat, stirring and scraping the bottom and sides constantly with frequently with a wooden spoon, until the butter foams and eventually starts to brown, about 5 - 8 minutes. Immediately transfer the butter into a bowl over an ice bath and stir until the butter starts to set and solidify. Remove bowl from ice bath and let the butter cool completely to room temperature.

2. Place room temperature brown butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream until light and fluffy, about 2 -3 minutes.

3. Add flour, baking powder, and salt, mixing until crumbly.

4. Add vanilla and egg yolks, mixing until combined. Bring dough together fully with hands.

5. Roll dough to a 1/4 inch thick between two sheets of parchment paper sprayed with non-stick spray. Chill in refrigerator until set.

6. Preheat oven to 325F.

7. Once dough is chilled, cut out rounds with a 2” ring cutter and then cut out a smaller hole in the center with a small cutter or round pastry tip. Transfer rounds to silpat or parchment lined baking sheet and bake in preheated oven until golden, about 12 - 15 minutes.

8. Cool cookies completely. Meanwhile, make the Coconut Caramel Topping.

FOR THE COOKIES

1. Place butter in a small saucepan and cook over medium-low heat, stirring and scraping the bottom and sides constantly with frequently with a wooden spoon, until the butter foams and eventually starts to brown, about 5 - 8 minutes. Immediately transfer the butter into a bowl over an ice bath and stir until the butter starts to set and solidify. Remove bowl from ice bath and let the butter cool completely to room temperature.

2. Place room temperature brown butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream until light and fluffy, about 2 -3 minutes.

3. Add flour, baking powder, and salt, mixing until crumbly.

4. Add vanilla and egg yolks, mixing until combined. Bring dough together fully with hands.

5. Roll dough to a 1/4 inch thick between two sheets of parchment paper sprayed with non-stick spray. Chill in refrigerator until set.

6. Preheat oven to 325F.

7. Once dough is chilled, cut out rounds with a 2” ring cutter and then cut out a smaller hole in the center with a small cutter or round pastry tip. Transfer rounds to silpat or parchment lined baking sheet and bake in preheated oven until golden, about 12 - 15 minutes.

8. Cool cookies completely. Meanwhile, make the Coconut Caramel Topping.

FOR THE COCONUT CARAMEL TOPPING

1. Brown the butter with the same method as the cookies (or you can brown all the butter together and then measure out the amount of brown butter needed for each).

2. Place sugar in a small sauce pot and cover with a little water to make sandy. Place over medium high heat and cook until sugar starts to caramelize and turn a golden amber color.

3. Place toasted coconut into a large bowl. Reserve.

4. Meanwhile, heat cream and set aside. Once sugar has caramelized, deglaze with warmed cream, whisking to emuslify.

5. Add browned butter, salt, and vanilla, whisking to combine. Immediately pour into the toasted coconut, reserving about 1/4 cup caramel, and mix to thoroughly combine. Allow to cool before handling.

6. Once cooled enough to handle, spread a little of the reserved caramel over each cookie (this is to hold the coconut topping in place).

7. Using your hands, shape some of the coconut caramel topping onto each cookie. Chill for about 10 minutes in the refrigerator until set.

8. Dip each cookie bottom in tempered chocolate and drizzle more chocolate over to finish.

9. ENJOY!