Turtle Cookie Cups

1. Prepare the cookie cups: Preheat oven to 350 F. Lightly grease 2 twelve-cup mini-muffin tins. Set aside.
2. In a medium bowl, whisk butter, coconut sugar, egg and vanilla until smooth. In another medium bowl, combine flour, salt and baking soda. Add dry mixture to liquid mixture, stirring until a smooth ball of dough forms. Shape cookie dough into 1-inch balls and press a ball in the bottom and up the sides of each of the wells in the prepared mini-muffin tin. Bake cookie cups at 350 F for 7-8 minutes or until just golden (they should still be a little soft to the touch). Make an indentation in the top center of each cup with the handle of a wooden spoon. Let cookie cups cool in pan 5 minutes before removing to a wire cooling rack to cool completely.
3. While cookie cups cool, prepare the filling and topping: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring until mixture is thickened and golden-brown.
4. Assemble the cookie cups: Fill each cookie cup with 1 teaspoon of chopped pecans. Top with 1 teaspoon of the caramel sauce. Drizzle melted semisweet chocolate over caramel. Allow cookie cups to set 5 minutes before serving.