Coconut Caramel Cookies

A grain-free version of an old-timey American favorite made famous by girl scouts. Crisp, chewy, and very satisfying.

Yields: 12 cookies


2 c. blanched almond flour

1 T. tapioca starch

¼ c. ground flaxseed

4 T. organic virgin coconut oil

1 T. raw honey

½ t. sea salt

Homemade Caramel:

½ c. raw honey

1/3 c. organic coconut cream

½ t. sea salt

1 T. vanilla extract

1 T. grass-fed butter or virgin coconut oil

Coconut Topping:

1 ½ c. shredded unsweetened coconut

½ c. Homemade Caramel (see above)

Chocolate Drizzle:

2 oz 100% cocoa paste/liquor, chopped

2 T. organic grade B maple syrup

2 T. organic virgin coconut oil


Make the cookie dough: combine all ingredients in the bowl of a food processor. Process until fully combined and dough holds together when pinched. Dump out onto plastic wrap, wrap tightly, and refrigerate for 30+ minutes.

Make the caramel: combine honey, coconut cream, and sea salt in a medium saucepan. Whisk well and bring to a simmer over medium heat. Continue to heat until mixture reduces by 1/3 and turns a caramel color (if using a candy thermometer, the caramel will read approximately 300F). Remove from heat and add vanilla extract and butter, whisk well, and set aside to cool.

Preheat oven to 325F.

Cut and cook the cookies: remove dough from refrigerator. Place half the dough in between 2 sheets of parchment paper and roll carefully to 1/4″ thickness. Remove the top sheet of parchment and cut cookie shapes. A 3″ fluted round cutter and with a 1” fluted to cut out the center hole were used here. (The center hole does not need to be cut, it’s purely for decoration!) Gather scraps and combine with remaining dough and repeat the rolling & cutting. Continue until all the dough is used, yielding about 12 cookies.

Arrange on a parchment-lined baking sheet and bake for 9-10 minutes, or until slightly golden. Remove from oven, move cookies to a cooling rack and cool completely before topping.

Make the topping: spread 1½ c. shredded unsweetened coconut onto a sheet pan. Cook at 325F for 10 minutes, tossing frequently to ensure even browning (it will burn easily so keep a close eye on it!). Remove and let cool.

Spread a thin layer of caramel on each cookie (this gives the topping something to stick to). Mix toasted coconut flakes with ½ c. caramel. Using your fingers, press topping onto each cookie in about ½” thickness. Move cookies to refrigerator for 10 minutes to set.

Make the chocolate drizzle & assemble: mix all chocolate drizzle ingredients in a small saucepan over medium-low heat, stirring frequently. Once chocolate is melted, remove from heat. Remove cookies from refrigerator and carefully dip just the bottom of the cookies into the melted chocolate (creating an even layer of chocolate on the bottom of each cookie) and place them back onto parchment. Use a fork to flick chocolate across the tops, as desired. Place back into the refrigerator for 10-15 minutes to set chocolate before eating.

Cookies will keep best if stored at room temperature in layers of parchment.