• Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, sweetener, Swerve and stevia. Add in the egg. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.
• Slowly add in the dry ingredients to the wet and mix until smooth.In between 2 pieces of parchment (greased parchment), roll the dough out into 1/4 in thick dough.
• Using circle cut-outs, cut into Samoa cookie shapes.Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.

COCONUT CARAMEL:

• Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the natural sweetener and the cream to the pan. Whisk until caramel sauce is smooth.
• Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stir in dried coconut flakes.
• Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set. Meanwhile make the chocolate sauce.
• TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.

CHOCOLATE DRIZZLE:

• Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.
• Place 1/2 the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper.
• Put the other 1/2 of the chocolate in a small ziplock bag. Cut the corner of the bag and use to pipe stripes over the cookies.