Samoas are a delectable treat that used to be only sold by the Girl Scouts. Crisp cookies…. covered in caramel…. topped by coconut… striped with dark chocolate. It’s the perfect combination of crunch and ooey gooey caramel/coconut-ness. Then Keebler was able to sell them at the grocery store which was even better. Then I became gluten free and it sucked.
I purchased the Paleo Indulgence Cookbook by Tammy Credicott and I probably squealed when I saw that a recipe for ‘some-more aahs’.
They’re definitely not the same, but they are still a good cookie. They are quite time consuming, but it will be worth it. And the second and third time I made them, it got quicker each time.
Here’s the recipe:
For the cookie:
2 C almond flour
1/2 C finely shredded coconut, unsweetened
1/2 tsp baking soda
1/4 C maple syrup
2 tsp vanilla extract
3 T coconut oil melted
1 C coconut sugar
1/4 C coconut nectar
1/2 C full fat coconut milk
1/3 C butter (it says optional but I used it)
For the topping:
1/2 C unsweetened coconut toasted
1/2 C chopped dark chocolate
1 oz unsweetened dark chocolate, chopped
Preheat oven 350.
Whisk the dry ingredients then add the wet and blend well. Cover and refrigerate for 15 min.
Scoop rounded tbsp of dough onto cookie sheets.
Bake 12-13 minutes until golden brown — mine only got brown on the bottom. Transfer to wire rack to cool after 5 min
Place caramel ingredients in a saucepan and stir. Head over med-high heat, boiling until it reaches 250 degrees.
Let it cool 10 min.
Make sure coconut is toasted at this point.
Place caramel on the cookie, sprinkle with coconut. Let this cool.
Melt the chocolate, dip the bottom of the cookie in chocolate then drizzle the tops.
Store in airtight container for 5 days- see if it lasts this long. IF there’s leftovers, can be frozen.
Mine aren’t really pretty. But they tasted good and were a hit at the crossfit picnic I took them to.