These cookies are gluten-free and fully delicious!
Mix together the ingredients for the shortbread and press into the bottom of a loaf pan lined with parchment paper. Freeze.
To toast the coconut, spread on a baking sheet and bake at 350F for 7 minutes, tossing halfway. Blitz together the cashew butter and dates in a food processor until smooth. Then pulse in the coconut.
To assemble, remove the shortbread from the pan and cut out 8 rounds of shortbread using a 2in cookie cutter. Save the scraps and allow them to thaw a bit while you assemble the cookies. Then press the excess together, flatten with your palm, and cut out about 2-3 more cookies.
Scoop 1 tbsp of coconut caramel on top of each cookie, then press it flat. Place 2 bars of chopped LILY’S Sweets Coconut Chocolate bars in a heat safe dish and microwave in 30 second intervals until smooth.
Dunk the base of each cookie in the chocolate and place on a tray lined with parchment paper. Drizzle the remaining chocolate on top and chill the cookies for 30 minutes to set. Now enjoy!