Shortbread cookie

• Cream the butter and salt in a stand mixer with the paddle attachment for 2-4 minutes. Add both sugars, milk, and vanilla extract. Beat again for 1-2 minutes.
• Add the flour and baking soda on low speed just until the dough comes together.
• Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet on top and roll out about ¼ inch thick. Chill for at least 1 hour.
• Preheat the oven to 350°F.
• Toast the coconut on a baking sheet in the oven for ~10-15 minutes, stirring frequently.
• Once dough has chilled, cut out cookies using a 2-inch cutter. Bake for ~8-10 minutes until edges are golden.
• Microwave caramels and heavy cream until melted, adding more cream for consistency.
• Mix the melted caramel into toasted coconut. Reserve some caramel for later.
• Spread reserved caramel on each cookie as glue, then mound the coconut mixture on top.
• Melt chocolate and oil in the microwave.
• Dunk the bottom half of each cookie into melted chocolate, place on a baking sheet, and drizzle more chocolate on top.
• Allow cookies to set up and enjoy!