Healthier Homemade Coconut Caramel Samoas Cookies
Ingredients
Cookie
- 1 cup (110g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or honey
- 1/4 cup (50g) coconut oil (or coconut butter)
- 1/4 tsp salt
Caramel Coconut Layer
- 1 can (210g) @edwardandsons Let's Do Organic® Sweetened Condensed Coconut Milk
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups (140g) @edwardandsons Let's Do Organic® Unsweetened Shredded Coconut
- 1/2 cup (90g) dark chocolate chips, melted
Preparation
Prepare the Cookie Base
Whisk together almond flour, coconut flour, and salt.
Add maple syrup and coconut oil, mix until a sticky dough forms.
Roll out the dough between two sheets of wax paper.
Freeze the rolled dough flat for 30 minutes.
Cut into ring-shaped cookies and bake for 8-10 minutes at 350°F (180°C). Let them cool completely.
Toast the Coconut
Spread the unsweetened shredded coconut on a baking sheet.
Toast in the oven at 350°F (180°C) for 10 minutes, stirring halfway through.
Prepare the Caramel Layer
In a small saucepan, simmer the Sweetened Condensed Coconut Milk on medium-low heat, stirring frequently, until it browns (about 10 minutes).
Stir in salt and vanilla, then remove from heat.
Pour the caramel over the toasted coconut and mix well.
Shape the Cookies
Place a dollop of the caramel-coconut mixture on top of each cooled cookie.
Press and shape the mixture into a ring on top of each cookie.
Freeze the cookies for 2 hours to set the caramel layer.
Add Chocolate Drizzles
Dip the bottoms of the cookies in melted dark chocolate.
Drizzle melted chocolate over the tops of the cookies.
Chill the cookies until the chocolate is set.
Enjoy
Indulge in your healthier homemade coconut caramel samoas cookies!