Kale's Samoas

1 C soft butter
1/2 C sugar
2 C flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
up to 2 Tbsp milk

Cream the butter and sugar. Sift dry ingredients and then add. Add vanilla and 1 tablespoon of milk at a time. Dough should come together into a soft, not too sticky ball.

Roll dough between wax paper to 1/4" thick. Use a 1 1/2" cutter to make rounds (I used a small cup). Bake at 350 degrees for 10-12 minutes. Cool on baking sheet.

Next, pour 2 cups of coconut onto a greased baking sheet. Bake at 300 degrees for 20 minutes, stirring about every 5-10 minutes. (I used about 3 1/2 cups for a double batch.)

Caramel:
This is Tara's recipe and it worked out great for a double batch of cookies. If you're not doubling the cookie recipe, then I would only use half of this.

1/2 C butter
1/2 C white sugar
1/2 C brown sugar
1/2 C Karo syrup
1/2 C sweetened condensed milk

Bring to a boil and cook to 240 degrees, over medium heat. Then add the toasted coconut. Pour onto a buttered cookie sheet and spread pretty thin. While it's still warm, use a round cutter to cut out tops for your cookies. Kind of mold them on top. You want to do this warm so the caramel will adhere to the cookie nicely.

Next, melt 1/2 C of dark chocolate chips with 1/2 Tbsp of shortening. Use a spoon to drizzle chocolate over the tops of the cookies.