We made these with einkorn flour — it comes from an ancient wheat grain that is lower in gluten.
Serving Size:
2 dozen cookies
Active Time:
20 min.
Total Time:
1½ hrs.
Ingredients
- 2 cups einkorn flour
- ¾ cup solid coconut oil
- ½ cup brown sugar
- 1 (11 oz.) bag caramels
- ½ cup chocolate chips, melted
- ½ cup toasted shredded coconut
Instructions
- With mixer on medium speed, beat flour, oil, sugar and ¼ tsp. salt 1 min. Roll dough between wax paper to 1⁄8″ thickness. Chill 30 min. With 2¼” cutter cut 24 circles; cut center from circles with ½” cutter, rerolling scraps as needed. Arrange rings on lined baking sheet. Bake at 325°F for 10 min. Cool.
- In pan over low heat, melt caramels with 2 Tbs. water. Brush cookie bottoms with chocolate; chill 10 min. Reserve extra chocolate. Spread cookie tops with caramel; dip in coconut. Drizzle with reserved chocolate.
