Paleo Samoas
Ingredients
Cookies
-
2
cups
blanched almond flour
-
½
cup
unsweetened shredded coconut
-
½
teaspoon
baking soda
-
¼
cup
honey
-
1
tablespoon
vanilla extract
-
1
large
egg
-
3
tablespoons
coconut oil, melted
Topping
-
1
cup
chocolate chips
-
1
cup
coconut sugar
-
¼
cup
coconut nectar
-
½
cup
full fat coconut milk
-
½
cup
unsweetened shredded coconut, toasted
Instructions
- Combine dry ingredients for cookies in a food processor.
- Pulse in wet ingredients until a dough forms.
- Refrigerate the dough for 30 minutes.
- Roll out the dough between two sheets of parchment paper to ¼-inch thick.
- Cut out rounds using a 2-inch cookie cutter.
- Cut holes in the center of the rounds if desired.
- Bake at 350°F for 6-8 minutes.
- Cool cookies completely on the baking sheet.
- Melt chocolate over very low heat.
- Dip the base of each cookie into the melted chocolate and place on parchment paper to set.
- To make the caramel, combine coconut sugar, coconut nectar, and coconut milk in a saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring frequently.
- Remove from heat and stir in toasted coconut.
- Drizzle the caramel-coconut mixture onto the cookies.
- Drizzle additional chocolate over the cookies and sprinkle with extra coconut if desired.
- Refrigerate the cookies to set, then serve.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
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