Melt 12 tbsp unsalted butter in a large sauté pan over medium heat. Cook until it begins to darken and bubble, then remove from heat.

Add 1 tbsp heavy cream, vanilla extract, and 3 cups of shredded coconut and stir to combine.

Add 2/3 cup white sugar and 1/3 cup brown sugar and stir to combine.

In a separate large bowl, sift together the AP flour, bread flour, baking powder, baking soda, and kosher salt.

Add the 2 whole eggs to the coconut mixture and stir to combine. Add your dry ingredients after until no streaks remain.

Scoop 8 cookies onto 2 large baking sheets, spacing 2-3” apart to account for spread.

Bake for 12-15 minutes until slightly gooey in the middle and golden around the edges.

Let cookies cool on the baking sheet for at least 10-15 minutes to firm.

In a stock pot or sauté pan, combine 1 1/3 cups water and 1 1/3 cups white sugar. Stir to combine.

Cook over high heat until bubbling and beginning to brown in color. Remove from heat and add 2 tbsp unsalted butter and carefully stir.

Quickly dip each cookie into the caramel on one edge and place on parchment paper or a silicon baking mat to cool. Do not let the caramel touch your skin.

Sprinkle caramel before it hardens with a touch of flaky sea salt. Once cookies cool and caramel hardens, melt dark chocolate in a double boiler.

Once liquid and shiny, dip each cookie into the chocolate on an overlapping edge with the caramel. Sprinkle with shredded coconut and let cool.