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1
In small bowl, stir together sugar, flour, and salt for pastry cream.
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2
In another bowl, whisk egg yolks until blended and then add dry mixture slowly, mixing to yield thick and pasty consistency.
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3
To make pastry cream: in a small saucepan, scald milk over medium-high heat. When you start seeing bubbles around the edges, take milk off heat, and add slowly to egg and flour mixture.
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4
Return mixture to saucepan and heat over medium heat, whisking vigorously for about a minute as it cooks into a viscous, thick cream. Stir in vanilla, cover with plastic wrap and let cool completely.
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5
Heat oven to 350u00b0F, and line baking sheet with parchment paper or cooking spray.
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6
In a large bowl, combine coconut, egg white, sugar, salt, and pastry cream.
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7
Form the dough into mounds and place on the baking sheet. Bake until golden brown, about 25-35 minutes, rotating trays halfway through baking.
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8
For the optional salted caramel: Combine sugar, water and corn syrup in saucepan and bring to a boil over medium heat until mixture turns a light amber color. Remove from heat and stir in other ingredients. Allow to cool slightly (about 5 to 10 minutes) before drizzling on the cookies so that it thickens and looks prettier.
