Yield: 20 cookies
Active Time: 25 minutes
Total Time: 2 hours 30 minutes
Scant 1/2 cup coconut flour
1 1/2 cups roughly chopped raw pecans
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
6 tablespoons softened butter
1 teaspoon vanilla extract
1 egg white
Caramel sauce or dulce de leche for filling
Form dough into a log 1-1/2 inches in diameter and wrap in parchment paper. Chill 2 hours.
Preheat oven to 350 degrees and line a few baking sheets with parchment paper.
Use a sharp serrated knife to slice dough into 1/4-inch rounds. Place cookies an inch apart on lined baking sheets. Bake 9 to 11 minutes until golden brown around the edges. Cool completely on baking sheets before removing.
To fill, turn half the baked, cooled cookies upside-down and spoon a small dollop of caramel sauce into the center, spreading slightly outwards. Top with remaining cookies.
Photo credit: Paul Delmont