Preheat the oven to 350 F and line a baking sheet with parchment paper lightly greased with coconut oil.

Combine the dry ingredients in a mixing bowl and mix well. Fold in the wet ingredients and mix very well until fully incorporated and dough forms.

Use a small cookie scoop (like this) to scoop 9-10 cookies onto the baking sheet. Use your hand to lightly press the cookies flat.

Bake in the preheated oven for 11-12 minutes or until baked through. Remove from the oven.

While the cookies are still warm, use a tablespoon measure to press an indent into the cookies. Very carefully transfer to a cooling rack and set aside.

While the cookies cool, prepare the caramel by combining the coconut cream, honey, and salt in a small saucepot. Set on the stove over medium-low heat and stir to allow to melt. Allow to simmer for 10 minutes, stirring often, until thick caramel forms. Use a spoon to carefully fill cookies with caramel. Once filled, transfer the cookies to the fridge for 20 minutes or the freezer for 10 minutes to allow the caramel to set.

While the caramel sets, prepare to melt the chocolate and coconut oil together with a method of your choice (microwave or double boiler) and melt until fully liquid. Remove the cookies from the fridge or freezer and drizzle the chocolate over top. Transfer back to the fridge to harden for another 10 minutes before serving.