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1
In a medium bowl sift flour and salt together; set aside.
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2
Mix butter on medium speed in a stand mixer with a paddle attachment or with a hand mixer until fluffy, about 2 minutes.
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3
Add sugar; mix until smooth, then add egg and vanilla, mix until smooth.
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4
Add flour mixture and on low speed mix until just combined.
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5
Add the dough to a large sheet of plastic wrap and form into a cylinder about 2 and a half inches in diameter, packing the dough firmly and evenly together.
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6
Wrap well with plastic wrap and freeze 2 hours or overnight.
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7
Preheat oven to 350 degrees F. Line baking sheets with parchment.
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8
With a sharp knife cut the cookie roll into 1/4 inch slices, place on baking sheets and bake, in batches, about 12 minutes or until edges are lightly golden.
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9
Remove to cool on wire racks.
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10
In the meantime, to make the coconut caramel layer, preheat oven to 300 degrees F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 5-10 minutes or until coconut is golden.
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11
Remove and allow to cool.
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12
Place the unwrapped caramels in a microwave safe bowl with milk and salt.
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13
Cook on high for 3-4 minutes, stopping every minute to stir the caramel When completely melted stir in toasted coconut.
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14
Immediately spread the coconut over the tops of each cookie from edge to edge using a small spatula, butter knife or spoon.
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15
If caramel gets too firm to work with reheat a few seconds in microwave.
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16
Melt chocolate in a small bowl in the microwave, stirring every 30 seconds until smooth.
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17
Dip bottoms of each cookie into chocolate and place top side down on parchment or wax paper.
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18
Add remaining chocolate (or melt more if needed) to a piping bag or plastic bag with the corner cut off.
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19
Drizzle the tops of each cookie with chocolate.
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20
Allow chocolate to set.
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21
Store in an airtight container.
