CHOCOLATE COCONUT CARAMEL COOKIES
Steps:
- 1. Heat the oven to 350ºF. Line two baking sheets with parchment and set aside. 2. Sift the white spelt flour, oat flour, baking powder and salt together and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light, 3 to 4 minutes. Stir in the vanilla and 1 tablespoon of milk. Add the flour mixture and mix on low speed until well blended, about 1 minute. If the mixture is too crumbly, mix in the other tablespoon of milk. 4. Place the dough between two 18Ⳡx 18Ⳡsquares of parchment paper, and roll out the dough until it is 1/4 inch thick (if it is a little sticky, feel free to refrigerate it for a bit). Use a cookie cutter to punch out cookies to your desired shape. Place the cut cookies on the prepared baking sheet, leaving 1 inch between each cookie. 5. Bake until golden on the edges, about 10 minutes, rotating the baking sheet halfway through baking. Cool on a wire rack. 6. While the cookies are cooling, make the topping. In a small bowl, combine the coconut, caramel sauce and salt. If the caramel is too thick to stir, heat it in the microwave for about 15 seconds. Top each cooled cookie with 1 to 2 teaspoons of the topping. Drizzle with the melted chocolate and allow the cookies to set before serving. For added indulgence, dip the bottoms of the cookies in the melted chocolate before topping.
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