How to Make Samoas | Paleo | Gluten-free | Vegan
How to make healthier Samoa Girl Scout Cookies: round, crisp shortbread cookie base that is topped with a layer of rich, chewy caramel and toasted coconut flakes.
Ingredients
Caramel Layer
- 8 pitted medjool dates
- 2 1/2 tablespoons almond milk if you don't have it, you can also use the leftover "date water" from soaking the dates
- 1/2 teaspoon vanilla
- 1 pinch sea salt
Shortbread Layer
- 1 1/2 cups almond flour
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1 tablespoon melted unrefined coconut oil
Coconut Layer
- 1/2 cup shredded unsweetened coconut flakes
- 1 teaspoon coconut oil
Chocolate Layer
- 3/4 cups chocolate chips see above for chocolate chip recommendations!
- 1 teaspoon coconut oil
Instructions
- Soak the pitted dates in hot water for about 10 minutes. While it is soaking, prepare your dough.
- Combine the "shortbread layer" ingredients (almond flour, vanilla, maple syrup and coconut oil) together in a bowl until mixed. Place in the fridge for about 20 minutes to allow the dough to full absorb the ingredients.
- Drain the soaked dates and add to a food processor with the "caramel layer" ingredients (almond milk, vanilla and sea salt). Process until it becomes a smooth consitency. (Add a tiny bit more almond milk if it is not blending properly). Set aside.
- Preheat the oven to 350 degrees ferenheit.
- Once the dough has chilled for 20 minutes, remove it from the fridge and roll it into small balls with your hands. Then, flatten the ball and poke a hole in the middle with your finger to make that classic Samoa cookie shape! Mold it as needed to get the shape you want. (The dough may be sticky, so you can use damply wet hands to shape it to make it easier).
- Place each cookie on a parchment-lined baking sheet and bake for 10-11 minutes until they are just slightly golden brown around the edges. (Watch that they don't burn!)
- While the cookies are baking, toast the coconut flakes on the stovetop. Place about a teaspoon of coocnut oil in a pan over medium high heat with the coconut flakes and toast them, stirring frequently until they are starting to turn a gorgeous golden brown color. Remove from the heart and set aside.
- Once the cookies are done baking, set them on a cooling rack and allow them to cool for a good 20 minutes.
- Melt the chocolate chips and coconut oil from the "chocolate" layer ingredients in the microwave, stirring in 30-second increments.
- Assemble the cookies (the fun part!!). Using a knife, smear the date "caramel" onto the cookie, then dip the caramel layer in the toasted coconut flakes. Next, dip the bottom of the cookie into the melted chocolate. Last, drizzle the top of the cookie in chocolate, using a fork or knife.
- Place the cookies in the freezer for about 20 minutes until hardened. ENJOY!!!
Notes
Storage: Store in the fridge for up to a week. 3 months in the freezer.