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Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
❤Rachel
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Copycat Girl Scout Samoas
Do we have any coconut/chocolate LOVERS in the house?!!
I didn’t find my love for this combination until my later 30’s. Didn’t care for coconut much at all when I was younger.
Apparently, I’ve evolved because these cookies are insanely DELICIOUS in my current opinion…
SO if you are a partaker of the traditional Samoa cookie that is typically sold by cute girls…
Try making these less processed versions – any time of year, and tell me what you think!
Makes 8-10 cookies
Ingredients:
- 1 cup Medjool dates, pitted
- 1 cup unsweetened shredded coconut (I really love “let’s do organic” brand)
- 1/3 cup dark chocolate
- 1/2 tsp coconut oil
Instructions:
Preheat your oven to 375 degrees f.
Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily. Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
Melt the chocolate and coconut oil together in a shallow microwave-safe bowl, stirring well to combine at 30-second intervals until fully melted.
Alternately, you can use a double broiler method to melt your chocolate. Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top…just for looks!
Refrigerate for up to 2 weeks or freeze for up to 2 months.
Enjoy!
❤Rachel
Ingredients
- 1 cup medjool dates, pitted
- 1 cup unsweetened shredded coconut (I really love "let's do organic" brand)
- 1/3 cup dark chocolate
- 1/2 tsp coconut oil
Instructions
- Preheat your oven to 375 degrees f.
- Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
- Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily.
- Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
- Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
- Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
- Melt the chocolate and coconut oil together in shallow microwave safe bowl, stirring well to combine at 30 second intervals until fully melted.
- Alternately, you can use a double broiler method to melt your chocolate.
- Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
- Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top... just for looks!
- Refrigerate for up to 2 weeks or freeze for up to 2 months.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 cup medjool dates, pitted
- 1 cup unsweetened shredded coconut (I really love "let's do organic" brand)
- 1/3 cup dark chocolate
- 1/2 tsp coconut oil
Instructions
- Preheat your oven to 375 degrees f.
- Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
- Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily.
- Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
- Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
- Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
- Melt the chocolate and coconut oil together in shallow microwave safe bowl, stirring well to combine at 30 second intervals until fully melted.
- Alternately, you can use a double broiler method to melt your chocolate.
- Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
- Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top... just for looks!
- Refrigerate for up to 2 weeks or freeze for up to 2 months.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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