Okay we all looove Girl Scout cookies and Samoas are a favorite in my house.They are the perfect combination of buttery shortbread cookies, with a delicious toasted coconut topping smothered in a caramel sauce dipped in sweet delicious dark chocolate. Today I’m sharing a healthy“ish” version that in my opinion tastes BETTER than the original. So get your baking pants on because you are in for a sweet, chocolatey, coconutty treat that will put those expensive Girl Scout Samoas to shame!
These cookies look intimidating but believe me they are not, there are no processed sugars and if you’re feeling sassy you can even make these vegan! Seriously there is absolutely NOTHING not to adore about these cookies, they are that fabulous! Added bonus, they are not full of processed ingredients or full of refined sugar, sorry Girl Scouts don‘t mean to call a sister out buuut yeah, these are better and healthier!
Prep Time: 30 MINUTES, Cook Time: 30 MINUTES, Chill Time: 30 MINUTES, Total Time: 1 HOUR 30 MINUTES
- 2 sticks softened salted butter (1/2 cup)
- 1/2 C maple syrup - real
- 2 tsp pure vanilla extract
- 3 1/2 C Whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 C maple syrup - real
- 1 C full fat canned coconut cream
- 2 Tbsp creamy tahini, almond or cashew butter
- 1/2 C unsweetened coconut, toasted and shredded
- 24 oz. Dark chocolate - chopped into smaller pieces
- Flaky Sea Salt
- Set your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- Grab yourself a large bowl. Using a stand mixer cream together your butter, 1/4 C maple syrup, and vanilla. You want your mixture light and fluffy, should take 4-6 minutes. Next add your flour, salt and baking powder. Mix until dough begins to form a ball. If your dough becomes crumbly add 1/2-1 Tbsp of water until it forms/comes together.
- Take your dough and roll it out to a thickness of 1/4” inch. Make sure to use enough flour or your dough will stick. Next cut your cookies out using a 3” inch circle, then using a 1”inch circle cookie cutter remove the center. Take your cookies and place on your parchment lined cookie sheet. Don’t’ throw out your scraps!! Roll out again and repeat. When you have everything rolled out, bake in your preheated oven until lightly golden - around 10-13 minutes. Cool on your baking sheet 5-7 minutes, then transfer to your wire rack.
- Grab a medium saucepan. In your saucepan pour in your maple syrup (3/4 C) and coconut cream. Whisk to combine and bring to a boil over medium-high heat. Let your mixture boil 7-10 minutes until sauce is thick and caramel-like. Take your mixture off the heat and add your tahini. Let your mixture cool slightly and then add your toasted coconut. Using a Tbsp spoon add your mixture on to the cookie, press the mixture onto the cookie. Place your cookies in the freezer for 30 mins. This is crucial for easier chocolate dipping!
- Taking your dark chocolate, melt in the microwave (or in a double boiler on the stove). Taking your chilled cookies dip the bottoms into the dark chocolate and place back on your parchment paper. Once you have all the bottoms covered, using a fork generously drizzle chocolate over the top. Place back in the freezer for 15 minutes to firm up.
- Keep in the fridge in an air tight container.
- Enjoy Friends!!
References Adapted By:
Tieghan (2020 March, 27) Healthy…ish Homemade Samoas Cookies. [Blog Post] Retrieved from; https://www.halfbakedharvest.com/homemade-samoas-cookies/
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