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Preheat the oven to 400F degrees. Defrost the puff pastry according to the package (usually takes about 20 minutes).
Saute the apples, butter, cinnamon and coconut sugar in a skillet until the apples are tender, about 5-10 minutes.
Cut each puff pastry sheet into 9 equal squares (total of 18 squares).
Place 1-2 tablespoons of the apple mixture on 9 of the puff pastry squares, making sure to leave at least ¼ to ½" around the edges.
Drizzle 1 teaspoon of caramel on top of the apple mixture.
Place the other 9 puff pastry squares on top and seal the edges securely. If the edges don't stick together, use some water to dampen them and press them together.
Brush the tops of the pastry with the egg wash and sprinkle lightly with the coarse sugar (about ¼ teaspoon for each pastry).
Place in the oven for 15 minutes, or until golden brown on top. Serve warm drizzled with caramel sauce.
Unwrap caramels and place in a microwave safe bowl. Add the cream and microwave for 30 seconds at a time, stirring in between, until caramel is fully melted.