Make the caramel fudge the night before: Melt 125g butter, the golden syrup, condensed milk and brown sugar in a glass bowl over boiling water. Chop the white chocolate into slithers and then add to the fudge mixture, stirring until completely dissolved and the batter is smooth. Line a tray with baking paper and pour the fudge mixture directly from the bowl to the tray. Place in the fridge for at least six hours before cutting into pieces

Preheat the oven to 180oC

Whisk together 240g butter and the caster sugar in a large bowl

Gradually sift in the flour, baking powder and salt, mixing throughout

Add the milk and vanilla extract then whisk until combined and the dough begins to come together in large pieces

Use hands to divided dough in half then wrap each piece in cling film and refrigerate for 1hr

Once the dough has chilled, roll each piece out onto a lightly floured surface until 3mm thick. Cut out cookie shapes and place onto a baking paper lined tray. Bake for 10mins, rotating the tray half way through, until the cookies are pale golden brown. Remove from tray and allow to cool completely

To make the caramel sauce, melt 125g butter, the golden syrup, condensed milk and brown sugar in a glass bowl over boiling water. Chop the white chocolate into slithers and then add to the fudge mixture, stirring until completely dissolved and the batter is smooth. Add the milk and salt then stir to combine

Remove caramel sauce from heat and add 3/4 of this to a bowl with the dessicated coconut in before mixing the two together

Take each cookie and dip the top side into the remaining 1/4 of caramel sauce before then dipping into the caramel-coconut mixture

Allow the cookies to cool for 30mins

Melt the milk chocolate in a glass bowl above boiling water and then dip the bottom side of each cookie into the chocolate sauce. Place onto baking paper and then use the remaining chocolate to drizzle a decorative pattern over the top of each cookie. Alllow to cool completely