Here’s how to make Fijis:
Read the recipe »1. Gather the items needed to bake the cookies: the cookie dough, parchment paper, a rolling pin, flour for dusting, two cookie cutters, two baking sheets, two wire racks, and a resealable plastic bag.
2. Once the dough is rested and chilled, lightly flour a 14-inch piece of parchment paper and place the dough disk on top. Lightly flour the top of the dough disk.
3. Using a rolling pin, roll the dough out to 1/8 inch thick. (Work quickly; the dough will become difficult to roll as it warms.) Transfer the dough and parchment paper to a baking sheet.
4. Cover the dough with another sheet of parchment paper and place in the freezer for 5 minutes.
5. Remove the dough from the freezer and peel the parchment paper away, then lightly press the parchment paper back down onto the surface of the dough. This will prevent the dough from sticking to the parchment as the cookies are cut out. Flip the dough over and remove the other piece of parchment paper.
6. Using a small round cookie cutter about two inches in diameter, stamp out as many cookies as possible. Then, using a smaller round cookie cutter about one inch in diameter, stamp out the center of each cookie. Remove the centers, save them with the excess dough, and chill. Once the dough is chilled, continue rolling and stamping out cookies until all the dough has been used.
7. Place the cookies 1/4 inch apart on an ungreased baking sheet. (About 28 cookies will fit on one sheet.) Bake until the edges are golden brown, about 10 to 12 minutes. Remove to a wire rack to cool completely.
8. Make the caramel (see the recipe for instructions) and temper the chocolate. Before assembling, have the caramel, chocolate, and toasted coconut ready to go in separate bowls next to the cooled cookies. Check the caramel to make sure it is the right consistency for dipping; it should be warm to the touch and still pourable like syrup but not so hot that it will burn your fingers. If it seems too stiff, warm it up for 2 to 3 minutes in a small saucepan over low heat while stirring. Do not remove the thermometer from the bowl of chocolate; check the temperature periodically to make sure it stays between 87 degrees Fahrenheit and 89 degrees Fahrenheit. Reheat the chocolate as needed.
9. Pick up a cookie by the outer edge. Dip only the bottom into the chocolate, then scrape the bottom against the edge of the bowl to remove any excess chocolate. Set the cookie on a parchment-paper-lined baking sheet, chocolate side down, and repeat with the remaining cookies. Let the cookies sit at room temperature until completely set, about 10 minutes, or freeze for 5 minutes.
10. Once the chocolate on the cookies has set, flip the cookies chocolate side up. Pick up a cookie by the outer edge and dip the top into the caramel, letting any excess drip off and making sure the center hole is free of caramel.
11. Immediately dip the caramel side into the toasted coconut. Set the cookie back on the baking sheet, coconut side up, and repeat with the remaining cookies.
12. Place about 1 cup of the tempered chocolate in a resealable plastic bag, preferably a strong freezer bag.
13. Cut an 1/8-inch opening in the corner of the bag.
14. Drizzle chocolate over the cookies in a zigzag pattern. Let the chocolate and caramel completely set before eating, about 20 minutes.
15. Store the cookies in an airtight container at room temperature for one week or in the freezer for up to one month.