Prepare the caramel sauce using the recipe called SUPER THICK CARAMEL from teh link above ! be sure to prepare it ahead of time so it can cool and thicken.
Once it is cool and thick combine with the toasted coconut and mix well, then set aside.
For the cookie dough: cream the vegan butter with the sugar until light and fluffy about 3- 5 minutes.
Add the aquafaba and vanilla extract to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
Then whip on high speed for 10 seconds to emulsify
Next sift together the flour, baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using this allows the dough to relax and absorb the flour
You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.*see video for visual
Cut the dough with a 2" cookie cutter and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
Cut out the center holes with a ¾" cookie cutter, then re roll the dough and repeat until all dough is gone.
Bake in a preheated 350°F oven for 15 minutes or golden browned and then transfer them to a cooling rack while.
Dip the bottom of the cooled cookies in tempered chocolate and place on a parchment paper to set
Top each cookie with some of the coconut caramel and then drizzle with chocolate
Notes
These cookies (once set) will stay fresh at room temperature for up to 1 week in an airtight container.
Can be frozen for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-samoa-cookies/