A delicious combination of velvety short-bread style biscuits and caramel!
Combine the flour, cornflour and baking powder in a bowl.
In a separate (large) bowl, beat the butter & sugar until creamy. Add egg yolks, on at a time, and beat in between each addition until creamy.
Add vanilla to butter mixture, mix well.
Gradually add dry mix to butter/sugar/egg mixture, and use your hands to combine well. Don't overwork dough.
Wrap dough in cling wrap and rest in fridge for 1 hour min. Preheat oven to 170 degrees Celcius.
Roll out dough on a lightly floured surface, to approx. 1cm thickness. Cut out cookies using a 4cm round cookie cutter. (Dough can be crumbly, simply press back together if it splits during rolling.)
Place cookie rounds onto lightly greased baking tray (or tray lined with silicone baking sheet). Bake for approx 12 mins.
Remove from oven, and cool on tray.
Once cool, make cookies by smearing (or piping) about 1 tsp of caramel onto 1 cookie half, then press together with another cookie. Allow caramel to come to sides of cookie.
Roll cookies on side through coconut, so coconut sticks to caramel all around the side.
These keep for about 1 week, in an air tight container.