Stop!! Healthy Girl Scout Cookies Here!↓
Everyone loves “Samoa Cookies”, it’s impossible not to…… There are so many reasons to love them….
- They are beautifully dipped into chocolate.
- They have that wonderful coconut caramalized texture.
- and these girls are truly HEALTHY and made to look as a cake!
With a fudgy center and a crackly top this Samoa Cookie Cake gives you a dash of sanity…..
The “Samoa Cookies were originally made for the first time in 1917 by the girl scouts of the USA with the goal of raising money for the local Scout units. There are multiple recipes of scouts’ cookies…these cookies, “Samoas”, are also known as Caramel deLites ⇒ vanilla cookies coated in caramel, sprinkled with toasted coconut and decorated with chocolate stripes.…
The recipe I create is inspired by them but with a healthy and delicious makeover!”
Are you ready for girl scout cookie time? Take a look……….
They are made with no refined sugars and the only sweetness is from the honey. Toasting the shredded coconut or the coconut flakes is an optional step but it really makes a big difference. I also used almond meal which is different from almond flour because it still has the skin of the almonds. It adds more flavour….
- 2 cups of almond meal
- 6 tablespoons of coconut flour
- 1/4 cup coconut oil melted
- 4 tablespoons of honey
- 1 egg
- ¼ tablespoon of baking soda
- ½ bark of dark chocolate (70% or more cocoa)
- ½ can of coconut milk
- 3 tablespoons of honey
- 2 cups of toasted coconut flakes or shredded coconut
- Preheat the oven to 350°F (180°C).
- Toast the coconut flakes or shredded coconut on the oven for 10-15 min.
- Mix the coconut oil, the honey and the egg in a bowl. Add the almond meal, the coconut flour, the baking soda and stir everything until it’s well combined. Shape the dough into a ball and transfer it to a sheet of parchment paper. Cut a big circle (if you don’t use all the dough make small samoas). Then place it on a baking sheet and slice a circle right on the centre of your cookie base. Using a fork prick the cookie base and bake for 10-12 min.
- Melt the chocolate for 4-5 min (use the microwave for a quicker option) and when the cookies are completely cooled, turn them around and spread the melted chocolate on all of them. Put the cookie in the fridge for the melted chocolate to set. Start making the caramel…
- Combine the coconut milk and the honey in a medium saucepan and bring to a boil.
- Decrease the simmer and wait until it starts to thicken and have that browny colour (be careful, it’s very easy to burn it!). Finally, add the shredded coconut and mix it.
- Using a spatula, spread the topping onto the samoa cake and if you desire you can drizzle some chocolate stripes and coconut on top.