Shortbread cookie with coconut caramel filling topped with chocolate

 ref: https://minimalistbaker.com/vegan-gluten-free-samoas/

10' @ 325F, buttered foil covered cookie sheet, makes about 18 cookies

Make shortbread

Blend together in bowl

• 1 1/4 c almond flour
• 2 Tbsp maple syrup
• 2 Tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Make into log in plastic wrap and put in freezer about 10', slice into cookies and bake. Let sit a few minutes, then remove from foil and cool on paper towel.

Make coconut caramel layer (probably twice what you need.)

Toast about 5' till lightly browned.

• 3/4 cup unsweetened dried shredded coconut flakes

Cook in 1' increments in microwave till slightly thickened

• 1/4 c + 2 Tbsp full-fat coconut milk
• 1/4 c + 2 Tbsp sugar
• 2 Tbsp melted coconut oil

Then stir in toasted coconut.

Spoon onto shortbread cookies and let cool.

Then melt chocolate layer in 1" increments in microwave

• 2/3 c chocolate chips
• 1 tsp coconut oil

Spoon on top of coconut caramel layer

Let cool until chocolate hardens.

(I've simplified this and it still tastes fine.)