Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt, and sugars in a large bowl (amount of chocolate chips as original recipe is written // adjust if altering batch size).
In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for 15-30 minutes, or overnight.
Preheat oven to 375 degrees F (190 C) and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.
Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.
Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.
Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.
*You can cut holes out of the middle of the cookie to resemble a true Samoa, but it's not necessary and these cookies are a bit more fragile than gluten-containing recipes. Also, I say the more cookie the better. *Nutrition information is a rough estimate.