This is a "stand out" cookie that is a family favorite! I make it once a year for a special occasion . I can' t take credit for this recipe. The creator did a good job duplicating one of our family's favorite Girl Scout cookies.
To make cookies, beat butter, powdered sugar, sugar, and vanilla in a large bowl with electric mixer until fluffy. On low speed, gradually beat in flour. Divide dough in half. Cover and chill until firm, about 3 hours .
Heat oven to 325*. Lightly grease baking sheets.
Roll half of the dough at a time to 3/8-inch thickness on a floured surface. Cut into 2-inch circles. Place 1 1/2 inches apart on prepared baking sheets. Bake 12 minutes or until cookies are set, but not browned. ( Leave oven on.) Cool on baking sheets 1 minute. Remove to wire racks to cool.
To make topping, increase oven temperature to 375*. Spread coconut in a 13 x 9 x 2 inch baking pan. Bake 5 minutes, then stir every minute until evenly toasted. Cool. Place sugar, cream, corn syrup, and butter in a heavy 3- or 4- quart saucepan. Bring to a boil over medium heat, stirring often. Cook and stir until mixture reaches the " soft ball" stage on a candy thermometer. Remove from heat. Stir in vanilla and toasted coconut . Quickly spread a generous teaspoon of the mixture over the top of each cookie. Let stand until set.
For coating, melt chocolate chips. Spread bottom of cookies with chocolate . Let stand until set. Drizzle any leftover chocolate over the carmel topping. Makes 50.