• 1 stick (1/2 cup) salted butter, softened
• 1/4 cup real maple syrup (or granulated sugar)
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup real maple syrup
• 1/2 cup canned full-fat coconut cream (use only the cream, not the water)
• 1 tablespoon creamy tahini, almond, or cashew butter
• 2 1/2 cups shredded unsweetened toasted coconut
• 12 ounces dark chocolate, chopped
• Flaky sea salt (optional)

Instructions:

1. Preheat oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the cookie dough: In a large bowl, cream together the softened butter, 1/4 cup maple syrup, and vanilla extract until the mixture is light and fluffy (about 3-5 minutes). Add in the flour, baking powder, and kosher salt, and mix until the dough forms a ball. If the dough is too crumbly, add 1 tablespoon of water to help it come together.
3. Roll and cut the dough: Roll out the dough to about 1/4 inch thick on a floured surface. Use a 3-inch round cookie cutter to cut the cookies. Then, using a smaller 1-inch cutter, cut out the center of each cookie. Place the cookies onto the prepared baking sheet. Gather and re-roll any dough scraps to continue cutting cookies until the dough is used up. Bake for 10-12 minutes, or until lightly golden. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the coconut topping: In a medium saucepan, combine the 3/4 cup maple syrup and the coconut cream. Bring to a boil over high heat, then reduce the heat and let it simmer for 5-8 minutes until it thickens to a caramel-like consistency. Remove from heat, stir in the tahini (or alternative butter), and let the mixture cool slightly. Stir in the toasted coconut until well combined.
5. Assemble the cookies: Press about 1 tablespoon of the coconut mixture onto the top of each cookie. Place the cookies in the freezer for 15-20 minutes to chill and firm up, which will make it easier to dip them in chocolate.
6. Dip in chocolate: Melt the dark chocolate, then dip the bottom of each cookie into the chocolate. Place the dipped cookies back onto the parchment-lined baking sheet. Use a fork to drizzle the remaining chocolate over the tops of the cookies. Freeze for an additional 10 minutes to allow the chocolate to set.
7. Storage: Keep the cookies stored in the fridge or at room temperature for up to a week.

Nutrition

Calories: 460 kcal | Carbohydrates: 58g | Protein: 4g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 350mg | Fiber: 4g | Sugar: 36g | Vitamin A: 0 IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg