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Export 8 ingredients for grocery delivery
Step 1
Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt, and sugars in a large bowl (amount of chocolate chips as original recipe is written // adjust if altering batch size).
Step 2
In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Step 3
Chill in the fridge for 15-30 minutes, or overnight.
Step 4
Preheat oven to 375 degrees F (190 C) and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
Step 5
Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.
Step 6
Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.
Step 7
Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.
Step 8
Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.
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