Coconut Chocolate Caramel Cookies

Preheat your oven to 350 degrees
In a standing mixer cream your butter, shortening and sugar together until lighter in color and texture. This takes about 2 full minutes of whipping on high, scrapping down the bowl down every 30 seconds.
Add the extracts and stir until combined
Add the eggs and egg yolks, stir until just combined
In a separate bowl combine the flour, cornstarch, baking powder, and salt
Turn the standing mixer on low, slowly pour the dry ingredients in. As soon as the cookie dough comes together, stop the mixer.
Fold in the toasted coconut. If you cannot find toasted coconut, buy sweetened coconut flakes and toast yourself. You can toast by pouring into a large skillet and cooking over medium heat, stirring occasionally until it is golden brown.
Scoop the dough onto a light metal cookie sheet lined with parchment paper
Take each dough ball and flatten your hands, place an unwrapped Rolo in the middle and wrap the dough around the chocolate. Place back onto the cookie sheet
Bake for 8 minutes
Allow the cookies to cool, then melt the chocolate in the microwave. Melt slowly, 30 seconds at a time, stirring thoroughly in between each heating. You want to be careful to not burn your chocolate.
Once the chocolate is melted and smooth, dip the bottom of each cookie into the chocolate and place back down on the parchment paper (chocolate side down). Allow to cool until set. The cookie and chocolate will come off of the parchment paper perfectly.
Enjoy!