Directions:

Preheat the oven to 350 degrees. Grease a mini muffin pan (unless using a nonstick pan).

In a large bowl, beat the butter and sugar until light and fluffy. Add in the egg white and vanilla and beat. Add in the salt, baking powder and flour and beat until it starts to form a ball.

Roll the dough into balls (about 2 teaspoons in size) and place in the muffin cups and gently flatten.

Place in the oven and bake for 8-10 minutes, just until the edges start to turn golden brown. Remove and immediately press the centers down to form a well in the middle of each cookie (the back of a small teaspoon works well to create the indent). Set aside and let cool.

In a microwave safe bowl, place the caramels and the heavy cream and melt in short bursts, stirring each time, until the caramel is completely smooth. Spoon about 1⁄2 - 1 teaspoon of caramel into each cookie well. Once each cookie has caramel, place the pan into the refrigerator for 15-20 minutes to set the caramel.

In a small microwave safe bowl, melt the chocolate chips and coconut oil, stirring frequently until completely smooth.

Spread the chocolate over the top of the caramel, and smooth with the back of the spoon. Allow the cookies to sit for 15-20 minutes for the chocolate to set before serving.

Store any leftovers in an airtight container for up to 3 days.