Homemade Samoas
Originally made by Half Baked Harvest!
Servings: 14 cookies
Equipment
- Mixer
- Sheet Pan
- Sauce Pan
Ingredients
- 1/2 cup Butter
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 1 3/4 cup Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Maple Syrup
- 1/2 cup Full Fat Coconut Cream
- 1 tbsp tahini (or almond butter)
- 2 1/2 cups Shredded Coconut
- 1 Bag Dark Chocolate Chips
Instructions
- Preheat oven to 350. In a mixer, beat together the butter, vanilla and maple syrup. Mix in the flour, baking powder, and salt until a dough forms. Roll out the dough (sprinkle with flour to make this easier) and use a circle cutter. ( I literally used the cover to a peanut butter jar and the cap of my maple syrup to make smaller holes inside. Get creative!) Bake on a greased baking sheet for 10-12 minutes until golden brown. BE CAREFUL when transferring. Mine were a little crumbly when warm. Let them cool completely.
- In a medium sauce pan, add the coconut cream and 3/4 cup maple syrup and boil for 5-8 minutes until it forms a caramel sauce consistency. Remove from the heat and add the tahini. Let cool. While that is cooling, toast the coconut on a sheet pan. Just put in the oven and watch very closely until it turns slightly brown. When the coconut is done, transfer into the caramel and mix together.
- Now take the coconut/caramel mixture and place on top of each cookie. You may have to do this with your fingers. Once the cookies have the coconut mixture on them, place them in the freezer to harden for 10 minutes. While the cookies are in the freezer, microwave the dark chocolate chips in 30 second intervals until fully melted.
- Take the cookies out of the freezer and dip the bottoms in the chocolate then drizzle chocolate over the top with a spoon. Place back in the freezer for 10 minutes and the cookies will be done! You can leave them in the fridge or serve at room temp. I liked mine a little cold!