2 c. butter, softened
1 1/2 c. powdered sugar
1/3 c. sugar
1 1/2 tbsp. vanilla
3 2/3 c. flour

To make cookies, beat butter, powdered sugar, sugar and vanilla in a large bowl until fluffy. On low speed, gradually beat in flour. Cover and chill until firm, about 3 hours.

Heat oven to 325 degrees. Lightly grease baking sheets.

Roll out dough 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, not browned. Remove to wire racks to cool.

TOPPING:

2 c. flaked coconut
1 c. sugar
1 c. whipping cream
1 c. light corn syrup
1/4 c. butter
1 tsp. vanilla extract

To make topping, increase oven temperature to 375 degrees. Spread coconut in 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 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.

COATING:

2 c. chocolate chips

For coating, melt chocolate chips. Spread bottoms of cookies with chocolate chips. Spread bottom of cookies with chocolate. Let stand until set. Drizzle any leftover chocolate over the caramel topping.