Ingredients:

• 1 stick (1/2 cup) salted butter, softened to room temperature
• 1/4 cup pure maple syrup (or granulated sugar)
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup pure maple syrup
• 1/2 cup canned full-fat coconut cream (use only the cream, not the liquid)
• 1 tablespoon creamy tahini (or almond/cashew butter)
• 2 1/2 cups unsweetened shredded coconut, toasted
• 12 ounces dark chocolate, chopped
• Flaky sea salt (optional)

Instructions:

1. Preheat and Prepare Baking Sheets:
   • Preheat the oven to 350°F (175°C).
   • Line two baking sheets with parchment paper.
2. Make the Cookie Dough:
   • In a large bowl, beat together the softened butter, 1/4 cup maple syrup, and vanilla extract until light and fluffy, about 3-5 minutes.
   • Add the whole wheat flour, baking powder, and salt, and mix until the dough starts coming together.
   • If the dough is too crumbly, add 1 tablespoon of water at a time until it binds together.
3. Roll and Cut the Dough:
   • Roll out the dough to a thickness of about 1/4 inch.
   • Use enough flour to prevent sticking.
   • Use a 3-inch circle cookie cutter to cut out the cookies, and then cut out the center of each with a 1-inch circle cutter.
   • Transfer the cookies to the prepared baking sheets.
   • Gather and re-roll the dough scraps to cut out more cookies.
4. Bake the Cookies:
   • Bake the cookies for 10-12 minutes, or until they are lightly golden.
   • Let them cool on the baking sheets for about 5 minutes, then transfer them to a wire cooling rack to cool completely.
5. Prepare the Caramel-Coconut Topping:
   • In a medium saucepan, combine the 3/4 cup maple syrup and coconut cream.
   • Bring it to a boil over high heat, then reduce the heat and simmer for 5-8 minutes, until the mixture thickens into a caramel-like consistency.
   • Remove from heat, stir in the tahini, and let the mixture cool slightly.
   • Fold in the toasted coconut.
6. Assemble the Cookies:
   • Press about 1 tablespoon of the coconut mixture onto the center of each cookie.
   • Place the cookies in the freezer for 15-20 minutes to firm up, which will make the next step easier.
7. Dip in Chocolate:
   • While the cookies chill, melt the chopped dark chocolate.
   • Once the cookies are firm, dip the bottoms into the melted chocolate and place them back on the parchment-lined baking sheet.
   • Use a fork to drizzle the remaining chocolate over the top of each cookie.
   • Return the cookies to the freezer for about 10 minutes to allow the chocolate to set.
8. Storage:
   • Store the cookies in the fridge or at room temperature for up to 1 week.

Notes:

• Sweetened Coconut: If you are using sweetened shredded coconut, you can skip the tahini, as the coconut will help thicken the caramel sauce.
• Tahini Substitute: If you don't have tahini or almond butter, you can omit it, but the caramel will be a bit looser.
• Vegan Option: Use your favorite vegan butter for a dairy-free version.
• Gluten-Free Option: You can substitute whole wheat flour with an equal amount of your preferred gluten-free flour blend, such as Cup4Cup. Avoid using just almond or coconut flour for best results.

Nutrition