Enjoy a healthier take on the classic Girl Scout cookie with these no-bake Samoas! They’re made with wholesome ingredients and loaded with chocolate, caramel, and coconut goodness. They're vegan + gluten-free.
These cookies are made with Let’s Do Organic Unsweetened Toasted Coconut Flakes for that toasty coconut flavor and crunch that pairs beautifully with the sticky, caramel-like dates and rich dark chocolate. These coconut flakes are toasted to perfection, making it easy to add right into your recipes! A sprinkle of Let’s Do Organic Unsweetened Shredded Coconut on top of the cookies gives a light, chewy finishing touch that ties everything together.
Servings: 10
Ingredients:
-1 cup pitted medjool dates
-1 cup Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup almond butter
-1 tsp vanilla extract
-1/4 tsp salt
-1 tbsp Let’s Do Organic Unsweetened Shredded Coconut
-1/2 cup dark chocolate chips
-1 1/2 tsp coconut oil, optional to help thin the chocolate
Instructions:
If your dates are hard and dry, soak them for 10-15 mins to soften. Drain and pat dry. If your dates are soft, skip this step.
Add dates, toasted coconut, almond butter, vanilla, and salt to a food processor. Process until combined and mostly broken down. The mixture should be crumbly but stick when you press it together.
Form the mixture into balls, then place on a parchment-lined tray and flatten into cookies. Use a straw or chopstick to poke a hole in the middle. At this point, they may need reshaping. Sprinkle shredded coconut on top and lightly press on. Place in freezer for 30 mins to firm up.
Add chocolate chips and coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted.
Remove cookies from freezer. Dip the bottom of each cookie into the chocolate. Let any excess drip off. Place back onto the parchment.
Drizzle remaining chocolate over each cookie using a spoon or ziplock bag with a hole cut in the corner. Place in freezer for 10-15 mins for chocolate to harden. Enjoy!
