Make the cookies

• Preheat the oven to 350° F
• In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy
• In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the creamed butter, mixing between each addition and being sure to scrape down the sides of the bowl as needed.
• Add the milk and vanilla and blend together to combine.
• Once combined, remove dough from mixer and separate dough in half. Press each half into a disk and wrap in plastic wrap. Refrigerate for about an hour.
• Once the dough has chilled, roll out each disk on a lightly floured surface until it is about 1/8" thick. Cut out as many cookies as possible with a donut cutter or use two cookie cutters of different sizes to get the hole in the middle. Place the cookies on a baking sheet lined with parchment paper.
• Bake the cookies for 10 - 15 minutes until they are pale golden brown. Transfer cookies onto a wire rack to cool.

Coconut topping

• Spread the coconut onto a baking sheet lined with parchment paper. Bake the coconut for 10 - 15 minutes in a 350° oven until toasted. Stir frequently to make sure the coconut does not burn.
• Once done, remove from oven to cool.
• Melt the caramels and milk in a double boiler. Stir until fully melted. Remove from heat and combine 1/2 of the caramel with the toasted coconut in a large bowl. Stir until mixed.
• Use the remaining caramel to spread a thin layer onto the cookies. You will want to move quickly through this step so the caramel does not cool. Use your hands, and press the coconut mixture onto the caramel.
• Let the cookie cool.
• Melt the dark chocolate in a double boiler. Once melted dip the cookies into the chocolate and place them on a wax paper lined baking sheet. Use a piping bag (if you don't have one, a ziploc bag will work with a corner cut off) to drizzle the chocolate on the tops of the cookies.
• Let the cookies sit until the chocolate hardens.

Recipe Source: SerenaLissy.com

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