My second favorite Girl Scout Cookie, next to Thin Mints, are the Samoas. Something about that gooey caramel, slightly crunchy cookie and toasted coconut, with the chocolate coated bottom for good measure – that would always make me eat a box (Hey, the boxes aren’t that big!) before I knew what hit me.
Now-a-days I could probably eat a single cookie and go into a sugar-coma! I’m so happy that my severe sweet tooth is gone (still have a little one though) from living a Paleo lifestyle.
When it gets to be February and the days are long, and the Girl Scout troops are selling wagon-loads of cookies in front of every store I visit, I like to make a batch of MY version of Samoas – which I lovingly call Some-More-Ahh’s…because you’ll want some-more, and they are so deliciously naughty (in a gluten free, grain free, dairy free way) you’ll sigh “Ahhhhhhhh.” This is one of my favorite recipes from my second book, Paleo Indulgences (Victory Belt Publishing, released September 18, 2012). If you’d like to see more recipes like this one, please check out the book in bookstores and online.
As I always tell people, I’m a lazy cook, so for these guys, I don’t take the time to roll out the dough, cut them out with the hole in the middle, etc., etc., blah, blah, blah. A hole in a cookie just means less cookie, right? So these are a softer drop cookie, but you still get that wonderful caramel and toasted coconut that we all love so much!
Still want it to look like the real deal? Check out my friend Elana’s version of my Some-More-Ahh’s here.
- 2 cups almond flour
- ½ cup unsweetened, finely shredded coconut
- ½ tsp baking soda
- ¼ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 egg
- 3 TBSP coconut oil, melted
- 1 cup coconut crystals (aka Palm Sugar/Coconut Sugar)
- ¼ cup coconut nectar
- ½ cup full-fat coconut milk
- 1∕3 cup butter (*optional)
- ½ cup unsweetened
- finely shredded coconut
- ½ cup chopped dark chocolate
- 1 oz unsweetened dark chocolate, chopped (I use this to cut down on the sugar, but you can use more dark chocolate if you'd like)
- Preheat the oven to 350°F.
- Make the cookies. Place the dry ingredients in a medium bowl and whisk to combine.
- Add the wet ingredients to the dry and blend well with a hand mixer. Cover and refrigerate dough 15 minutes.
- Scoop rounded tablespoonfuls of dough onto two parchment-lined baking sheets. Place six cookies on each tray, as they will spread a little.
- Bake 12-13 minutes, or until golden brown,rotating trays part way through. Cool cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
- Lower oven heat to 300°F.
- Meanwhile, make the caramel. Place the caramel ingredients in a medium saucepan and stir to combine.
- Heat over medium-high heat, boiling until mixtures reaches 250°F on a candy thermometer (about 20 minutes).
- Remove from the heat and let cool about 10 minutes.
- Meanwhile, make the toppings. Toast the coconut by spreading it out in a thin layer on a baking sheet and baking in the 300°F oven 10-15 minutes, stirring every few minutes to help it toast evenly.
- Place all the chocolate in the top of a double boiler over simmering water and stir until almost melted. Remove from the heat and stir until completely melted and smooth.
- To assemble cookies, place a small spoonful of caramel on top of each cookie. Top with a sprinkle of toasted coconut. Let cool.
- Dip the bottom of each cookie in chocolate. Place on a parchment lined baking sheet to set. Then drizzle the tops with chocolate. Let cookies sit about 1 hour for the chocolate to fully set up.
- Enjoy! Store in an airtight container up to 5 days, or in the freezer up to 3 months.