Coconut-Caramel Rounds

• ½ cup unsalted butter, at room temperature
• ½ cup sugar
• 1 tablespoon vanilla extract
• 2 ½ cups blanched almond flour, such as Honeyville
• ¼ cup cornstarch
• 1 ½ teaspoons salt
• 14 ounces (about 40) caramel candies, unwrapped
• 2 tablespoons milk
• 1 pound sweetened coconut, toasted
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

1. In a large bowl, beat together the butter and sugar until fluffy, then add the vanilla. In another large bowl, whisk together the almond flour, cornstarch and 1 teaspoon salt. Add to the butter mixture and mix to combine. Form the dough into a ball, then divide into 2 disks. Wrap each in plastic wrap and refrigerate for 40 to 45 minutes.
2. Preheat the oven to 350°. Line a baking sheet with parchment paper. Roll out the dough to a 1⁄8-inch thickness and cut out rounds with a 1 ½-inch cookie cutter, then cut out the centers with a  ½-inch cutter. Place about 1 inch apart on the prepared baking sheet. Bake until browned, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. In a 2-quart saucepan over low heat, melt the caramels with the milk, stirring frequently. When smooth, reserve ¼ cup of the caramel. Add the remaining ½ teaspoon salt and stir in the toasted coconut. Remove from the heat.
4. Line a cooled baking sheet with parchment paper. Using an offset spatula, spread the tops and sides of the cookies with the reserved caramel, then with the coconut-caramel and set on the prepared baking sheet. Let cookies stand for 45 minutes.
5. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and shortening until smooth. Remove from the heat.
6. Dip the bottom of each cookie in the chocolate coating and place back on the baking sheet. Then, using a spoon, drizzle the remaining coating in stripes on the cookie tops.

NUTRITIONAL INFO

1 COOKIE: CALORIES 344; FAT 25.0 g (sat 13.6 g, mono 4.1 g, poly 0.5 g); PROTEIN 3.8 g; CARBS 35.0 g; FIBER 2.9 g; CHOLEST 21.1 mg; IRON 1.3 mg; SODIUM 230 mg; CALCIUM 36 mg