Samoa Sugar Cookies

Ingredients

• 2 1/2 cups cake flour, scooped and leveled
• 2 tsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup all vegetable shortening, unflavored, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 2 tsp vanilla extract
• 6 Tbsp salted butter, at room temperature
• 1/2 cup homemade caramel sauce, fully chilled, plus more for drizzling, recipe here
• 3 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 – 2 Tbsp milk
• 1 cup chocolate chips
• 1/4 cup heavy cream
• 1 cup toasted sweetened coconut, slightly crushed into smaller pieces

Directions

1. Whisk the flour, cornstarch, baking powder and salt in a mixing bowl for 30 seconds, then put that bowl aside. In the bowl of an electric stand mixer, beat the 1/2 cup butter, shortening and granulated sugar on medium-high speed until the mixture looks very light and fluffy, about 3 – 4 minutes, stopping now and then to scrape the bowl well. Beat in the egg, then add the egg white and vanilla and mix until everything is incorporated. Turn the mixer to low and gradually work in the dry mixture, stopping as soon as the dough comes together. Cover the dough with plastic wrap and chill it for 2 hours. During the last 10 minutes of chilling, heat the oven to 375. Scoop the dough and roll it into balls, about golf-ball size or 40 grams each. Set a dough ball on a lightly floured surface, dust the top with a little flour, and press it with a flat, smooth object, like the bottom of a large measuring cup, until it is evenly flattened to 1/3" thick. You can also do this right on the baking sheet and flatten with your hands if you want the quicker route. Move the flattened dough to cookie sheets lined with Silpat or parchment paper, then repeat with the rest of the dough. Bake for 8 – 11 minutes. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack and let them cool completely. Frost the cooled cookies with caramel frosting, scatter toasted coconut over the top, and gently press the coconut into the frosting. Put the chocolate chips and heavy cream in a small microwave-safe bowl and warm them at 50% power in 20 second intervals, stirring after each one, until the mixture is melted and smooth. Once melted, stir well for about 30 seconds so it cools slightly. Spoon the chocolate into a piping bag or Ziploc bag, snip off a corner, and drizzle it over the cookies. Let the chocolate set, then drizzle with the remaining caramel sauce. Store the cookies in an airtight container.
2. For the caramel frosting, beat the butter in the bowl of an electric stand mixer fitted with the paddle attachment until it looks light and fluffy. Add the caramel sauce and vanilla and mix to combine, then beat in the powdered sugar until fluffy, adding milk slowly, 1 tsp at a time, until the frosting reaches the consistency you want.