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Preheat oven to 350°F. For the Crusts, mix flour, cinnamon, cream of tartar and baking soda in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Spray mini muffin pans with no stick cooking spray. Press 2 teaspoons of the cookie dough firmly into bottom of each cup. Bake 10 to 15 minutes or until golden brown. Cool on wire rack 1 minute. While still warm, use measuring teaspoon to create a well in the middle of each cookie crust. Cool completely.
For the Caramel Filling, microwave coconut milk in medium microwavable bowl on HIGH 30 seconds or until boiling. Stir in espresso powder. Add caramels and salt. Microwave on HIGH 1 minute or until caramels are melted, stirring after 30 seconds. Carefully stir in vanilla. Cool slightly. Pour or pipe into wells in each cookie crust. Cool completely.
For the Coconut Whipped Cream, mix coconut milk and cinnamon in small bowl. Set aside. Beat cream, sugar and vanilla in large bowl with electric mixer on medium speed until medium peaks form. Gradually pour in coconut milk mixture, beating until stiff peaks form. Garnish desserts with whipped cream and toffee crunch pieces.