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Homemade Samoas Cookies Recipe

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3.9 from 72 reviews

These Homemade Samoas Cookies are a deliciously healthier twist on the classic Girl Scout treat, featuring a chewy date and coconut base, toasted shredded coconut, and a rich dark chocolate coating. They are easy to make with simple wholesome ingredients and require minimal baking, making them a perfect guilt-free indulgence.

Ingredients

Base & Coconut

  • 1 cup pitted Medjool dates (about 10 dates)
  • 1 cup unsweetened shredded coconut

Chocolate Coating

  • ⅓ cup dark chocolate (Lily’s chocolate chips recommended for low sugar)
  • ½ teaspoon coconut oil

Instructions

  1. Toast the Coconut: Preheat your oven to 400°F. Spread the shredded coconut evenly on a baking sheet and toast for 3-5 minutes until it becomes a light golden brown. Keep a close eye on the coconut as it can burn quickly. Alternatively, you can toast the coconut on the stovetop in a dry pan.
  2. Prepare the Cookie Dough: In a food processor, combine the toasted coconut and pitted dates. Pulse the mixture until it is well combined and starts to form a sticky ball of dough.
  3. Shape the Cookies: Remove the dough from the processor. Roll tablespoon-sized portions into balls, then gently flatten them into round cookie shapes. Use a straw or chopstick to poke a hole in the center of each cookie, widening the hole slightly as needed. Reshape the edges if necessary.
  4. Freeze the Cookies: Place all shaped cookies on a parchment-lined sheet and transfer to the freezer to firm up for about 5 minutes while you prepare the chocolate coating.
  5. Melt the Chocolate: In a microwave-safe shallow bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring in between, until the chocolate is fully melted and smooth enough to drizzle.
  6. Dip and Drizzle: Retrieve the cookies from the freezer. Dip each cookie into the melted chocolate, coating the bottom completely. Place them back on the parchment paper. Use the remaining chocolate to drizzle over the top of each cookie decoratively.
  7. Set the Chocolate: Return the cookies to the freezer or refrigerator for 10-15 minutes to allow the chocolate coating to harden completely. Once set, they can be easily removed from the parchment paper.
  8. Serve or Store: If you want to enjoy the cookies right away, let them sit at room temperature for a few minutes to soften slightly. To store for later, keep them in a sealed container in the refrigerator for up to one week.

Notes

  • Be vigilant when toasting the coconut to avoid burning since it browns quickly.
  • Using a straw or chopstick to create the center hole is key to mimicking the classic Samoa cookie shape.
  • If you don’t have a microwave, melt the chocolate and coconut oil gently on the stovetop using a double boiler method.
  • You can substitute the dark chocolate with any preferred chocolate, but darker varieties keep this recipe lower in sugar.
  • Store the cookies in the fridge to maintain their shape and texture.

Find it online: https://flavorspath.com/homemade-samoas-cookies-recipe/