Paleo Girl Scout Cookies: Samoas
These delightful treats are a fusion of chewy almond cookies dipped in rich dark chocolate and topped with a luscious caramel-coconut drizzle. The luxurious combination of flavors and textures will delight your taste buds and make these cookies a favorite for any occasion.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking soda
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 egg
- 3 tablespoons coconut oil , melted
- 1 cup (6 ounces) dark chocolate chunks
- 1 cup coconut sugar
- ¼ cup coconut nectar
- ½ cup coconut milk
- ½ cup unsweetened shredded coconut , toasted
Instructions
- Cookies
- In a food processor combine dry ingredients
- Pulse in wet ingredients until dough forms
- Refrigerate dough for 30 minutes
- Roll dough between 2 sheets of parchment paper to ¼-inch thick
- Use a 2 inch cookie cutter to cut out rounds
- Use a knife to cut holes in center of rounds if desired
- Bake at 350°F for 6-8 minutes
- Cool cookies completely on baking sheet
- Topping
- Melt chocolate over very low heat
- Dip base of each cookie into chocolate
- Place on parchment paper to set
- To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
- Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
- Remove mixture from heat and stir in toasted coconut
- Use a small spoon to drizzle caramel-coconut mixture onto cookies
- Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
- Place cookies in refrigerator to set, then serve
Yield
Makes 36 cookies
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