Omg! I just found this recipe and I’m so excited. I was really bummed not to be able to have any Girl Scout cookies this year. Well, voila! Who would have believed there was a paleo version of Samoas! Support the Girl Scouts with money…. but let them keep the cookies!
2 cups blanched almond flour
1/2 cup unsweetened shredded coconut
1/2 tsp baking soda
1/4 cup honey
1 Tbls vanilla
3 Tbls coconut oil, melted
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 1/4″ thick. Use a 2″ cookie cutter to cut round. Use a knife to cut holes in center. Bake at 350 for 6-8 minutes.
Cool completely on baking sheet.
1 cup (6 oz) dark chocolate chunks
1 cup coconut sugar
1/4 cup coconut nectar
1/2 cup coconut milk
1/2 cup unsweetened shredded coconut, toasted
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 to boil, then decrease heat and simmer for 10 minutes, stirring frequently. Remove from heat and stir in toasted coconut. Use a small spoon to drizzle caramel-coconut mixture onto cookies. Drizzle additional chocolate over the cookies and sprinkle with extra coconut. Place in refrigerator to set