In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.

Add the sourdough discard, vanilla extract, and almond extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.

In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.

Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the shortbread! You want it combined and no flour streaks remaining.

Line a baking sheet with parchment paper, and transfer the shortbread dough to the lined pan.

Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness.

Leaving the top sheet of parchment on top of the dough, transfer the pan to the refrigerator and allow the dough to chill for at least an hour before cutting it. This step is key DON'T SKIP IT.

Preheat the oven to 350°F.

On a parchment-lined baking sheet, spread the shredded coconut evenly and transfer to the preheated oven.

Bake for 10-12 minutes, stirring every few minutes, until the coconut is evenly golden and toasted. Keep a close eye on it toward the end because coconut can brown quickly.

Transfer the toasted coconut off the hot baking sheet to a mixing bowl and allow it to cool while you bake the cookies.

Remove the chilled dough from the refrigerator and peel away the top sheet of parchment paper.

Using a 2-inch round cookie cutter (or a donut cutter), cut out even sections of dough. This should make roughly 12-14 cookies.

Using a small round cutter or the end of a piping tip, cut a hole from the center of each cookie and remove it. You should end up with a donut shaped cookie.

Transfer the cut cookies to a parchment-lined baking sheet. I find the easiest way to move them without losing their shape is to gently peel away the excess dough, cut the parchment around the cookie, then flip the cookie upside down onto the baking sheet and peel away the parchment. You can also use a thin metal spatula to transfer them.

Because this dough is butter based, you'll want to work rather quickly. If the dough starts to get too soft, transfer the dough back to the refrigerator to set up before proceeding.

Preheat the oven to 350°F.

Chill the cookies 20 minutes in the refrigerator while your oven preheats to help them retain their shape.

Gather the scraps of cookie dough and reroll them between parchment paper to 1/4 inch thickness. Chill again until firm before cutting the remaining cookies using the steps listed above.

Once the cookies have chilled for 20 minutes, bake the cookies at 350°F for 12-15 minutes, or until set and the edges are just beginning to turn golden.

Be really careful to watch the cookies after 10 minutes, every oven is different and times will vary but once these start to brown they can burn quickly.

Allow the cookies to cool on the baking sheet fully before adding the coconut caramel filling.

You can make your own caramels for the filling, or you can use store bought depending on your preferences. Unwrap the caramels and place them in a microwave safe bowl.

Add the heavy cream to the caramels, and microwave the caramel mixture in short 30 second intervals; This took me roughly 1 1/2 - 2 minutes. Whisk the mixture until the mixture is smooth and creamy.

Stir in the vanilla and salt, and set aside the caramel filling to cool slightly. Remove 1/3 cup of the caramel filling to spread on top of the cookies before adding the coconut.

Add the toasted coconut to the caramel filling, and mix then filling until the coconut is fully coated in caramel.

Spread a very thin layer of the reserved caramel over the top of each cooled shortbread ring using a frosting spatula or a butter knife. This acts like glue and helps the coconut topping stick.

While the caramel is still tacky, spoon about 1 1/2 Tbsps of the caramel coconut mixture over each cookie. Gently press and shape the mixture around the shortbread cookie ring.

If the mixture is too sticky, spray your hands with a bit of cooking spray to help you shape the cookies.

Allow the assembled cookies to chill in the refrigerator while you make the chocolate for dipping. This helps the caramel to set up and will help the chocolate set.

In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave the chocolate in 30 second intervals, stirring in between with a whisk until the filling is smooth and silky.

Dip the bottom of the chilled cookies in the melted chocolate, you can use two forks to help you do this.

Remove any excess chocolate and spread a thin layer of the chocolate over the bottom of the cookie with a spatula or frosting knife, then transfer back to the parchment lined baking sheet.

If the chocolate is getting to thick, microwave for 30 seconds and whisk until smooth again. Once all of the cookie bottoms are covered in a thin layer of chocolate, transfer the remaining melted chocolate to a Ziplock or pastry bag.

Snip a very small section off of the end of the bag, and drizzle the tops of the cookies with the melted chocolate. Sprinkle with flaky sea salt if you want to, I love adding this.

Transfer the cookies back to the refrigerator to fully set up for 30 more minutes, then enjoy with a fresh glass of milk!

Yields 16 2-inch Samoa cookies