I've been traveling all week for work and stepped off a plane after an 11 1/2 hour flight to the news of what happened in Connecticut. My thoughts and prayers go out to the adults and children killed in the tragedy and their families. Hug your loved ones and do something kind for someone. It's the only coping mechanism I've found against senseless violence.
¼ teaspoon salt
1 cup unsalted butter, slightly firm
¼ cup granulated sugar
¼ cup dark brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 large egg whites for coating, beaten until frothy
Toasted coconut, crumbled and in a shallow bowl
Caramel (homemade or caramels melted with a little milk)
Melted milk or dark chocolate for piping
1. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Pour in the sugars and mix just until incorporated. Add the egg yolks and vanilla, mixing only until blended. Using a wooden spoon, stir in the flour and salt in two additions, mixing just to combine after each addition.
2. Roll the dough into small balls. Dip into frothy egg whites then roll in toasted coconut. Using the handle end of a wooden spoon, make an indentation in the center of the dough ball. Repeat with remaining dough. Chill until firm, at least an hour, or place in freezer bags and freeze until needed.
3. When ready to bake, preheat oven to 350°F. Place cookies evenly apart on baking sheets lined with parchment paper and bake until lightly golden, about 14-15 minutes. Remove from oven. If indentations are no longer as pronounced, gently re-impress them with the rounded side of a ½ teaspoon measure.
4. Let cool completely. When cookies are cooled, fill indentations with melted caramel. Pipe thin lines of melted chocolate over cookie. Sprinkle with additional toasted coconut if desired.