2In a large mixing bowl, mix together all dry cookie ingredients. Then add in the wet and combine thoroughly. Roll into a ball and place in bowl in the fridge for 15 minutes.
3Remove dough from fridge and roll out to about 1/4 of an inch. Using cookie cutters or a glass, cut out cookie shapes – and place on a parchment lined baking sheet. Bake cookies for 20 minutes until golden brown. Let cookies cool completely before completing next steps.
4In a small microwave safe bowl, combine ghee and maple syrup for caramel. Microwave for 30 seconds. Whisk in almond butter, vanilla and salt. Microwave for another 30 seconds. Give a quick stir then place in the fridge for 15 more minutes to allow it to thicken and get tacky.
5Dunk cookies into the caramel and set on a parchment lined baking sheet. Once all cookies are covered in caramel, place back in the fridge for 15 minutes.
6Now you can toast the unsweetened coconut – in a small saute pan over medium heat, stirring until golden brown. Remove from heat and let cool.
7In another microwave safe bowl, melt down chocolate in 30 second increments (takes me about 1 minute total) and then remove cookies from fridge. Dunk the opposite side of cookie, the non-caramel side into the chocolate and put back onto the parchment lined sheet.
8Sprinkle heavily with coconut and then using the remaining chocolate, drizzle all over the top of the cookies.
9Place them back into the fridge to store and allow to harden back up for at least 15 minutes before eating.