Caramel Coconut Cookies with Dark Chocolate (low carb, dairy-free, thm: S)

Cookie baking season is upon us, and I know these caramel coconut cookies will be a repeat recipe in my house! Not only are these soft, chewy cookies a pairing of my favorite flavors, but they also make my home smell amazing as they bake.

Don't be intimidated by toasting the coconut. It is extremely simple to do, but do not leave it unattended to ensure that it doesn't burn. I used Pyure to sweeten this recipe, and you can get this at Walmart. You can use any other granulated sweetener, though. Simply sweeten your dough to taste. I also used this caramel extract from amazon.

Keep in mind that this recipe does not make a large batch of cookies, so you may need to double it.

---

Caramel Coconut Cookies with Dark Chocolate

Yields about 8 large or 12 small cookies

Ingredients:

• 1 3/4 cup unsweetened shredded coconut

• 1 tbsp Pyure

• 1/8 tsp mineral salt

• 1/4 cup coconut oil

• 1/4 cup Pyure

• 1 egg

• 1/2 cup almond milk

• 2 tsp caramel extract

• 1 tsp molassas

• 1/4 cup coconut flour

• 1/4 cup + 2 tbsp oat fiber

• 1/4 cup collagen

• 1 1/2 tsp baking soda

• 1/4 tsp mineral salt

• 1/2 tsp glucomannan (optional)

• 2 oz. 85% dark chocolate or sugar-free dark chocolate chips

• sea salt (optional)

Directions:

1. Preheat the oven to 350 degrees (F) and place parchment paper on or grease a baking sheet.

2. Add the shredded coconut to a pan and turn the burner heat on low. Stir the coconut consistently as it toasts, adding in the Pyure and mineral salt half way through the process. (Note: Do not walk away from the coconut. It will begin to burn quickly!) When most of the coconut is golden and aromatic, turn off the stove.

3. As the coconut cools, add the coconut oil and Pyure to a stand mixer and cream together. Add the egg and mix for about 15 more seconds. Add the rest of the wet ingredients and mix until combined.

4. In a separate bowl, wisk the dry ingredients together. Slowly add this mixture to the wet ingredients and stop mixing when the dough is just combined.

5. Set aside 2 tbsp of the toasted coconut, then stir the rest into the dough.

6. Scoop out 2-3 tbsp of dough, flatten it in your hands, then place it on the baking sheet.

7. Bake the cookies for 13 minutes. Allow them to cool.

8. Once the cookies have cooled, melt the dark chocolate on the stovetop or in the microwave. Dip up to half of each cookie in the dark chocolate and sprinkle on the coconut and optional sea salt.

9. Allow the chocolate to harden in the fridge or at room temperature.

10. Enjoy! Store the extra cookies in the fridge.

Pin this recipe: