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1
Preheat oven to 350F
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2
In a large mixing bowl, cream together margarine and sugar substitute.
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3
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.
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4
The dough should come together into a soft, not-too-sticky ball.
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5
Add in a bit of extra flour if your dough is very sticky.
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6
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
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7
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
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8
Repeat with remaining dough.
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9
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
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10
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
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11
Take oven temperature down to 300.
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12
Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
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13
Cool on baking sheet, stirring occasionally.
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14
Set aside.
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15
Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
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16
Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
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17
While topping sets up, melt chocolate in a small bowl.
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18
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
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19
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
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20
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
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21
Let chocolate set completely before storing in an airtight container.
