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Dessert Recipes

Caramel-Coconut Delights

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.


  • 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


  1. 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.
  2. 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.

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