1/2 cup organic shortening like Nutiva
1/4 cup maple syrup
1 teaspoon vanilla
1 3/4 cup gluten-free flour like Bob's Red Mill 1-to-1 Gluten Free Flour
1/4 teaspoon baking powder
1/2 teaspoon salt
Coconut Caramel Layer:
1/2 full fat coconut milk (solid part only from can, discard water)
3/4 cup maple syrup
1 tablespoon nut butter like cashew butter
2 1/2 cups unsweetened shredded coconut, toasted
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup cacao powder
Preheat oven to 350. Beat together the shortening, maple syrup, and vanilla, until light and fluffy. Add flour, baking powder, and salt, and beat until dough forms a ball. If the dough is crumbly, you may need to sprinkle a little water to get it to form a ball.
Lightly dust a flat surface and a rolling pin with tapioca flour or other flour. roll out dough to 1/4" thick, then use a cup or other 3" circle to cut out round. Use a 1" circle (the mouth of a smooth shaker cup works well!) to cut out the inner hole. Form leftover scraps into a ball and roll out again and repeat until all dough is used. Makes about 16 cookies.
Place cookies on cookie sheets lined with parchment paper and bake 10-12 minutes. Let cool.
Boil coconut milk and maple syrup together in a small sauce pan over medium heat. Boil until it thickens into a caramel-like sauce. Remove from heat then stir in nut butter. Combine with toasted coconut in a large bowl.
Spoon coconut caramel mixture over cookies, then place cookies into the freezer while you prepare the chocolate.
In a small sauce pan, melt the coconut oil with the coconut sugar. Whisk until smooth. Add remaining ingredients and whisk again until smooth.
Once cookies are frozen, dip each one in the melted chocolate and place back on parchment paper. Drizzle remaining chocolate on top of each cookie. Place in refrigerator to set and enjoy!