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Salted Caramel Coconut Thumbprint Cookies

Salted Caramel Coconut Thumbprint Cookies

You know the kind of cookie recipe that you like to flaunt? The kind of cookie dough that gives you butterflies in your stomach once you dump in the coconut flakes and almond flour? Yeah, this is THAT KIND of cookie. So good, I took one with me to my Epsom salt bath.

These thumbprint cookies are a holiday recipe from Rebecca at www.mynaturalfamily.com. However, I don’t think they need to be limited to the holiday season…

Grain-free, vegan & paleo – these cookies are a PLEASURE (not a guilty one).

Salted Caramel Coconut Thumbprint Cookies

For the cookies:
2 cups almond flour
½ cup arrowroot powder
¼ cup pure maple syrup
¼ cup unrefined coconut oil, melted
¼ cup unsweetened shredded coconut

For the caramel:
1/3 cup coconut cream
1/3 cup agave nectar (can use honey as substitute)
1 Tablespoon coconut sugar
2 Tablespoons coconut oil
Pinch of course sea salt

Preheat the oven to 350 degrees (F). Mix all of the ingredients for the cookies (except the shredded coconut) in a mixing bowl with the paddle attachment. Take a spoonful of dough and roll it into a ball, then roll the ball into the shredded coconut until coated. Press a thumb into each cookie – creating a space for the caramel sauce after baking. Do this for the rest of the cookies. Bake for 10-12 minutes.

For the caramel sauce, combine all the ingredients in a small saucepan over medium heat. Allow the mixture to come to a boil and then reduce heat to low. Allow to simmer for 10-15 minutes until the sauce thickens into a caramel. You might want to turn off the heat after 11-12 minutes and let the caramel cool – usually it thickens once the heat is off.

Once the caramel is finished, pour a small amount of it into the middle of each cookie. Lightly sprinkle each cookie with sea salt and let them sit for 10 minutes (or don’t…) before enjoying.

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