Preheat oven to 350 degrees F.

In a medium bowl, combine Miracle Mix and ½ cup Keto Sweet with eggs and coconut oil.

Roll dough between two pieces of parchment paper to ¼ inch thick. Chill dough in freezer for 15 minutes.

Using a 2-inch cookie cutter, cut out dough. Using a large straw, poke a hole in the center of each cookie (optional step, but makes them look authentic).

Transfer to oven and bake 8 minutes, or just until bottoms are golden. Let cookies cool completely. Turn oven down to 300 degrees F.

Meanwhile, make the caramel. In a small saucepan, add the butter or coconut oil, coconut milk, coconut sugar and remaining Keto Sweet and heat over medium heat, stirring constantly. Bring to a boil, whisk in xanthan gum, continuing to stir. Remove from heat, and allow to cool slightly, stirring occasionally to prevent crystallization.

Meanwhile, toast the coconut. Place coconut on a baking sheet and transfer to the 300 degree oven. Toast, stirring occasionally, for 3-5 minutes. Watch it closely – coconut burns quickly.

Remove from oven and set aside.

Now assemble the cookies. Place cookies on a parchment-lined baking sheet. Coat the top of each cookie with 1 teaspoon of caramel. Top the caramel with the toasted coconut, pressing into the caramel. Work quickly so the caramel doesn’t cool and harden before you have adhered the coconut. Transfer cookies to freezer to set for 15 minutes.

Meanwhile, melt the chocolate over very low heat in a double boiler. If you choose to melt chocolate in microwave, melt in 20 second increments, stirring each time. Stir in the vanilla.

Remove cookies from freezer. Now it’s time to add the final coating and topping of chocolate. Holding each cookie firmly with your thumb and middle finger, dip the bottom (uncoated) side into the chocolate and place on parchment-lined baking sheet. After all cookies have been coated, pour remaining melted chocolate into a zip-top bag, squeezing it towards one corner. Cut a very small hole in the corner of the bag. Using a zig-zag motion, squeeze chocolate onto the top of each cookie.

Freeze for 30 minutes to harden. Store in an airtight container in the refrigerator.