Samoa Cookies

Cookie:

- 2 1/4 cup almond flour
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp salt

Caramel:

- 1/2 cup coconut cream, solid
- 1/2 cup maple syrup
- 1 tbsp almond butter

Topping:

- 2 1/2 cups shredded coconut
- 10 oz dark chocolate
- flaky sea salt

Preheat the oven to 350°F in line a baking dish with parchment paper. In a stand mixer, but to go to the coconut oil, quarter of a cup of maple syrup, and the vanilla until light and fluffy, about 5 minutes. Add the rest of the dry ingredients and be until combined.Lightly floured surface with almond flour and roll out the deal to a quarter inch thickness.Cut the cookies with a 3 inch round cookie cutter and then cut out the center with a 1 inch cookie cutter.Transfer the Cookies onto a baking sheet and we’re all the scraps to form more cookies.If the scraps become too hard to work with, pop them back into the refrigerator to firm up and roll them out.Paint the cookies for 10 to 12 minutes, or until golden brown.Let them cool on a baking sheet for at least five minutes until transferring to a cooling rack.In a medium sauce pan, combine the coconut cream in the maple syrup and bring to a boil. Oh wow this make sure to boil for 5 to 8 minutes.Remove from heat and stir it in the almond butter.Let this make sure cool slightly then stir in the coconut flakes.Place about 1 tablespoon of coconut mixture on top of the cookie and repeat. Once all the cookies have coconut feeling pop them into the freezer to firm up for about 20 minutes. Meanwhile, Melt the chocolate. Once each cookie is frozen, dip the bottom of the cookie into the chocolate and drizzle on the remaining chocolate to create stripes with a fork. Let them firm up in the freezer for about 10 minutes and enjoy!