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Paleo Samoas
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Servings
36
cookies
Ingredients
Cookies
2
cups
blanched almond flour (not almond meal)
½
cup
unsweetened shredded coconut
½
teaspoon
baking soda
¼
cup
honey
1
tablespoon
vanilla extract
1
large egg
3
tablespoons
coconut oil
,
melted
Topping
1
cup
chocolate chips
,
6 ounces
1
cup
coconut sugar
¼
cup
coconut nectar
½
cup
full fat coconut milk
½
cup
unsweetened shredded coconut
,
toasted
Instructions
Cookies
In a
food processor
combine dry ingredients
Pulse in wet ingredients until dough forms
Refrigerate dough for 30 minutes
Roll dough between 2 sheets of
parchment paper
to ¼-inch thick
Use a
2 inch cookie cutter
to cut out rounds
Use a knife to cut holes in center of rounds if desired
Bake at 350°F for 6-8 minutes
Cool cookies completely on
baking sheet
Topping
Melt chocolate over very low heat
Dip base of each cookie into chocolate
Place on
parchment paper
to set
To make caramel, place coconut sugar, coconut nectar and coconut milk in a
saucepan
Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
Remove mixture from heat and stir in toasted coconut
Use a small spoon to drizzle caramel-coconut mixture onto cookies
Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
Place cookies in refrigerator to set, then serve
Prep Time
10
minutes
mins
Fridge Time
30
minutes
minutes
Cook Time
16
minutes
mins
Total Time
56
minutes
mins
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Equipment
Food Processor
Baking Sheet
2 Inch Cookie Cutter
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!