Vegan Caramel:

1. Add all ingredients to a saucepan over medium heat. Whisk well and bring to a boil. 
2. Reduce heat and simmer for 10-15 minutes, whisking often. Remove from heat and let cool for 5 minutes before transferring to another container to cool completely. It will thicken as it cools.

Shortbread Base:

1. Preheat oven to 350 F.
2. In a medium bowl, cream coconut oil and sugar with hand mixer or stand mixer. Add maple syrup and vanilla and mix until well combined.
3. Add flour and mix for 10-15 seconds, or until a crumb texture forms.
4. Knead dough until it forms into a ball and you can pinch the dough without it crumbling.
5. Roll out the dough to between 1/8-1/4 inch thick. Cut cookies using a small circular cookie cutter. Repeat until all dough is used. Place cookies on parchment paper lined baking sheet.
6. Bake for 13-15 minutes, or until slightly browned. Let cool completely.
7. Reduce oven heat to 325 F. Spread coconut flakes on a sheet pan in an even layer. 
8. Bake for 5-10 minutes, stirring once, until toasted and browned. Be careful - it burns easily! 
9. To assemble cookies, dip shortbread base in melted dark chocolate. Let harden for a few minutes, then spread a layer of caramel on top of cookie. Sprinkle with a layer of coconut, then drizzle with more dark chocolate. Let the chocolate set before eating.