Toasted Coconut Caramel Ice Cream Sandwiches

Grind the coconut flakes to a finer consistency in a spice grinder or a food processor.Combine the room temperature plant milk with the extractsSift the flour, baking soda, baking powder, salt, cornstarch and plant based egg togetherCream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the plant milk 1 Tablespoon at a time while mixing on medium speed.Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut last.Scoop with a 2ounce scoop into parchment lined or silicone sheet pans and then bang the pans abruptly on the table to help then flatten slightly and take shape, then bake in a preheated 350° F oven for approximately 12-15 minutes or until starting to get golden brownedCool completely then sandwich with your favorite ice cream and roll them in toasted coconutTo make the optional caramel sauce:Combine the sugar or palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boilOnce it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longerAdd the salt and vanilla extract and swirl the pan to combinePour into a heat proof container to cool completely