Paleo Samoa Cookies

You will want to start the caramel sauce first so it will simmer and thicken while you make your cookie base.
On the stove top, place 1 can full fat coconut milk, 3/4 cup coconut sugar, 1 tsp vanilla extract and pinch of salt in a pot and heat over medium high heat until it begins to boil.
Once boiling, reduce heat to medium low and allow to simmer for about 50 min. making sure to stir every 5 minutes. The sauce will turn golden brown, reduce by about half and begin to thicken and coat the back of a spoon.
Remove from stove and place in refrigerator to cool. The sauce will continue to thicken as it cools. (Sauce can be made the night before to allow to cool for optimal thickness). Set caramel sauce aside/leave in refrigerator until ready to assemble cookies.

While the caramel sauce is simmering, Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Soak dates in hot water to soften. (about 5 minutes)
Using a non-stick pan, place 1.5 cups shredded coconut in pan and cook over medium high heat stirring and flipping over with spatula until toasted and browned. About 2-3 minutes. Divide the coconut- Set aside 1/2 cup of the toasted coconut for the assembly part of the cookie.
In food processor add your dates, 1 cup toasted coconut, 1/2 cup almond flour,1/4 cup coconut oil and pinch of salt and blend until well incorporated.
Roll dough into small 2 inch sized balls and pat down shaping them small discs and placing them onto parchment lined cookies sheet. This recipe should yield 12 cookies. Once cookies are laid out poke a straw size hole or indent in the middle of each cookie.
Bake in 350 degree oven for 6 minutes.
Allow cookies to cool for at least 20 minutes before assembling the layers.

Once cookies have cooled. Add 1 cup chocolate chips, and 1 tbsp coconut oil in a bowl and use the double boiler method to melt chocolate or microwave.

Take one cookie at a time and dip the bottom half of the cookie into the chocolate sauce and place on parchment lined cookie sheet, placing them chocolate side down.
Using a brush, baste the top of the cookies with the caramel sauce. Filling the divot with caramel
Use the remaining 1/2 cup of toasted coconut and sprinkle over the caramel sauce. The coconut will stick to the caramel sauce.
Use the remaining leftover chocolate sauce and drizzle the chocolate sauce in a zig-zag fashion.
Place cookies back into the fridge to allow chocolate to firm up. About 30 minutes. Enjoy!

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