Preheat oven to 120ºC.

Put white chocolate in an oven-proof dish (I used a pyrex bowl) and heat for 10 minutes.

Remove dish with oven mitt and stir. Return dish to oven for another 10 minutes.

Repeat this process for approximately 30-40 mins, or until your white chocolate is the colour of peanut butter.

Allow to cool and add in your salt. When the chocolate cools down to room temperature, beat in the heavy cream until smooth and spreadable and set aside.

Turn up oven to 180ºC and line two baking trays with baking paper.

Cream the butter and sugar until smooth. Beat in the egg and vanilla until light and fluffy.

Add in the flour, baking soda and salt mixture, then the coconut and mix until just combined.

Dollop dessert spoons full of dough onto the baking tray, you should fit approx 12 per tray.

Bake for 8 to 10 minutes in the oven, or until lightly golden. Cool on wire racks.

When cookies are cooled, spread caramelised white chocolate mixture onto half and sandwich the cookies together with the remainders.

Enjoy!