it is still girl scout cookie season here in houston and while i like to indulge once a year, i feel like the girl scouts still have nothing on a homemade cookie. samoa or “caramel delites” (depending on where you are in the country) have always been my favorite due to the combination of coconut and chocolate. you can take or leave the shortbread base, but the coconut and chocolate makes the cookie. i also try not to look at the nutritional label or ingredient list of girl scout cookies. making your own (and these are super easy) lets you control the quality of ingredients (65% dark chocolate and organic coconut).
next time i might add a tiny bit more flour to these so they are a bit more cookie-like instead of macaroon like and (if feeling especially indulgent) drizzle with a bit of salted caramel. i like that this recipe uses coconut oil instead of butter to intensify the coconut flavor and uses toasted coconut (my most very favorite dessert type flavor in the world). these cookies take about 10 minutes to mix up and 8 minutes to bake so you can on your way to girl scout cookie heaven in no time.
vegan samoa cookies
adapted from the baking stone
2 cups shredded UNSWEETENED coconut (i usually get it in the bulk bins at WF)
1/3 cup virgin coconut oil, melted
1 cup brown sugar or sucanat or 1 1/2 cups if you like it sweeter
1/3 cup non dairy milk (i used soy, but i think you can use dairy milk)
1 tbsp ground flax (if you do not need these to be vegan, i think 1 egg can be used in place of flax)
1 tsp vanilla
1 cup all purpose flour or whole wheat pastry flour
1/4 tsp baking soda
1/2 tsp salt (generous)
1/2 cup chocolate chips (i used 65% dark chocolate)
1 tbsp coconut oil
preheat oven to 350.
in a large skillet over medium heat, toast the coconut. watch it and stir frequently! when it smells very delicious and golden remove from the pan. and cool slightly.
meanwhile, in a large bowl, mix together the coconut oil, sugar, milk, flax, and vanilla. sift in the flour, baking soda, and salt. fold in the toasted coconut.
drop tablespoons of dough on a well greased cookie sheet. bake for 8-9 minutes or until the edges are just starting to get brown. the cookie should be very soft when it comes out. use the end of a spoon or chopstick to poke a hole in each cookie when it comes out. cool for a few minutes of the sheet and then transfer to a cooling rack.
when the cookies are cool, make the chocolate drizzle my melting together the chocolate chips and coconut oil. i just used the microwave in 30 second bursts. place the cookies of a rack over a sheet pan and drizzle with chocolate. allow the chocolate to set (in fridge or other cool place) and feast!