Cookies:

In a food processor combine dry ingredients.

Pulse in wet ingredients until dough forms.

Refrigerate dough for 30 minutes.

Roll dough between 2 sheets of parchment paper to ¼ inch thick.

Use a 2-inch cookie cutter to cut out rounds.

Use a knife to cut holes in center of rounds if desired.

Bake at 350° for 6-8 minutes.

Cool cookies completely on baking sheet.

Topping :

Melt chocolate over very low heat.

Dip base of each cookie into chocolate.

Place on parchment paper to set.

To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan.

Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently .

Remove mixture from heat and stir in toasted coconut.

Use a small spoon to drizzle caramel-coconut mixture onto cookies.

Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired.

Place cookies in refrigerator to set, then serve.

Recipe posted with permission from Elana's Pantry