I can’t believe that it’s time ALREADY for Girl Scout Cookie sales! My daughters are girl scouts – and we really enjoy their involvement in the organization. We also enjoy their cookies. A lot. Maybe a little TOO much.
I entered a little contest on Instagram that Lily’s Chocolate and Erin Woodbury, of Living Lean with Erin, put together – where the contestants are asked to create a sweet or savory treat using some of the chocolate from Lily’s. The Lily’s chocolate is organic, gluten-free and low sugar with no artificial sweeteners. I found that it’s taste was pretty amazing, and we have all enjoyed these cookies in a huge way!
I love a cooking contest, so I was game right away. I ordered my Lily’s and decided, that since it’s girl scout cookie season, that I would try to create a healthier version of the Samoa – which is my FAVORITE. And I might, or might not, be able to eat about 2 boxes at once. I love this recipe that I found while searching around, so I used it as the base for this one.
2 cups Almond Meal
1 cup of unsweetened, shredded coconut
1/4 cup of honey or agave
1/4 tsp salt
Pulse the almond meal and shredded coconut in a food processor until fine crumbs. Then, add the honey (or agave), vanilla and salt. Pulse until a dough is created. If you would like to create round samosa with the hole in the middle, form balls out of 1 tbsp of the dough and press into a circular cookie on a lined baking sheet. Then, use a smaller cookie cutter (or I actually used the top of my stainless steel drink shaker) to cut holes in each cookie. Don’t throw them away! Just place the “holes” along side the other cookies on the baking sheet. 🙂
If you want to make bars instead of round cookies, just press the dough into a baking dish that is lines with parchment paper. When baked and cooled, just cut the cookies into squares and follow the same directions for the round cookies.
Bake the cookies at 350 for about 8 minutes, being careful not to burn.
1 cup of dates that have soaked in hot water
1/2 cup of coconut milk
1 tbsp of vanilla extract
1/4 tsp salt
1 cup of shredded, unsweetened coconut that has been toasted.
Toast the coconut for about 8-10 minutes at 350 on a baking sheet until golden. While the coconut is toasting, puree the dates with the coconut milk, vanilla and salt. Once the coconut has cooled, mix in the coconut.
Chocolate for bottoms of cookies and the drizzle on the top:
1 cup of chocolate chips, I used Lily’s
3 tbsp coconut milk
Over a double-boiler, or in the microwave, heat the chips, stirring every 30 seconds or so, until melted. I added up to 3 tbsp of the coconut milk to keep the chocolate glossy and smooth. Now you can dip the bottoms of the cookies into the chocolate and place on a piece of parchment paper.
Spread the coconut “carmel” mixture onto the cookies, and then drizzle with the rest of the melted chocolate.
Place the assembled cookies into the fridge or freezer for about 15 minutes so that everything can set, and then serve! I store them in an air-tight container in the fridge. They are amazing!