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Make the Shortbread Rings:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until crumbly.
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Add the milk and vanilla extract, and mix just until the dough comes together into a cohesive ball.
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On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Using a 2-inch round cutter, cut out circles. Use a smaller cutter (about 1/2-inch) or the cap from a soda bottle to cut out the center of each circle, creating a “ring” shape.
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Place the rings on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool completely on the baking sheet.
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Prepare the Topping:
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Spread the shredded coconut evenly on a separate baking sheet. Toast in the oven at 350°F for 5-7 minutes, stirring halfway through, until it becomes fragrant and golden brown. Watch carefully to prevent burning.
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Remove the saucepan from the heat and immediately fold in the toasted coconut until it is evenly coated with the caramel.
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Assemble the Cookies:
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While the caramel-coconut mixture is still warm and pliable, spoon and spread it onto the top of each cooled shortbread ring, gently pressing to help it adhere. A small offset spatula can be helpful here.
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Place the chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
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Carefully dip the bottom of each cookie into the melted chocolate. Place them on a parchment-lined tray.
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Use a fork or a piping bag to drizzle the remaining melted chocolate in parallel lines over the top of each cookie.
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Set and Serve:
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Store in an airtight container at room temperature for up to one week.
Chef’s Tips
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Easier Handling: If the dough is too soft, chilling it for 20-30 minutes before rolling will make it much easier to work with.
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Perfect Drizzle: For the most professional-looking drizzle, transfer the melted chocolate to a small zip-top bag, snip off a tiny corner, and drizzle away.
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Caramel Shortcut: If your caramel mixture becomes too firm while assembling, you can gently re-warm it over a double boiler or in the microwave for a few seconds.
