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1
Line an 81/2 -by-41/2 -inch loaf pan with parchment paper.
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2
In a small saucepan, heat 1 cup of the honey with the coconut milk, 2 tablespoons of the coconut oil and 1/4 teaspoon of the salt over moderately high heat.
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3
Attach a candy thermometer to the pan and cook, stirring occasionally, until the mixture reaches 250, 6 to 8 minutes.
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4
Stir in 1/4 teaspoon of the vanilla, then pour the mixture into the prepared pan.
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5
Refrigerate until solid, at least 2 hours.
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6
Lift the caramel out of the pan and quickly cut into 1/2 -inch squares.
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7
Arrange the squares on a parchment paper-lined baking sheet and refrigerate.
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8
Meanwhile, in a medium bowl, whisk the almond flour with the cocoa powder, baking soda, cinnamon, cayenne and the remaining 1/4 teaspoon of salt.
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9
Stir in the dark chocolate.
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10
In a small saucepan, combine the remaining 1/2 cup plus 2 tablespoons of coconut oil and 1/2 cup of honey over moderate heat and cook until the coconut oil liquefies.
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11
Remove from the heat and stir in the beaten egg and the remaining 1 tablespoon of vanilla.
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12
Pour this mixture over the dry ingredients and stir until just combined.
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13
Preheat the oven to 350.
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14
Line 2 large rimmed baking sheets with parchment paper.
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15
Using 2 teaspoons, scoop the dough into 3/4-inch balls.
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16
Working in 4 batches, arrange the balls on the prepared sheets at least 2 inches apart.
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17
Bake the cookies for 8 minutes, until lightly browned at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking.
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18
When the cookies come out of the oven, immediately make a well in the center of each one and press in a square of honey caramel.
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19
Sprinkle the caramel with a pinch of sea salt.
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20
Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely.
