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Healthy-ish Homemade Samoas Cookies Recipe

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These Healthy-ish Homemade Samoas Cookies offer a delicious twist on the classic Girl Scout treat. Made with whole wheat flour, real maple syrup, and toasted unsweetened coconut, these cookies are topped with a coconut cream caramel mixture and dipped in rich dark chocolate for a guilt-reduced indulgence. Perfect for satisfying your sweet tooth with more wholesome ingredients.

Ingredients

Cookie Dough

  • 1 stick (1/2 cup) salted butter, at room temperature
  • 1/4 cup real maple syrup (or granulated sugar)
  • 1 teaspoon vanilla extract
  • 1 3/4 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon water (optional, if dough is crumbly)

Coconut Caramel Topping

  • 3/4 cup real maple syrup
  • 1/2 cup canned full fat coconut cream (only the thick cream, no water)
  • 1 tablespoon creamy tahini, almond, or cashew butter
  • 2 1/2 cups shredded unsweetened coconut, toasted

Chocolate Coating

  • 12 ounces dark chocolate, chopped
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Make the cookie dough: In a large bowl, cream together the softened butter, 1/4 cup maple syrup, and vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Then add the whole wheat flour, baking powder, and salt. Beat until combined and a dough ball forms. If the dough is crumbly, add 1 tablespoon of water gradually until it comes together into a smooth dough.
  3. Shape and bake cookies: Roll out the dough to about 1/4-inch thickness on a floured surface to prevent sticking. Use a 3-inch round cookie cutter to cut out the cookies, then use a 1-inch cutter to cut out the center of each cookie to create a ring shape. Transfer cookies to the prepared baking sheets. Re-roll leftover scraps and repeat cutting. Bake cookies for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Prepare the coconut caramel topping: In a medium-sized saucepan, combine 3/4 cup maple syrup and the full fat coconut cream. Bring the mixture to a boil over high heat and let it boil for 5-8 minutes until it thickens to a caramel-like consistency. Remove from heat and stir in the tahini until smooth. Let the mixture cool slightly before stirring in the toasted shredded coconut.
  5. Assemble the cookies: Press about 1 tablespoon of the coconut caramel mixture onto each cooled cookie ring. Place the assembled cookies in the freezer for 15-20 minutes to chill, which helps when dipping in chocolate.
  6. Melt and dip chocolate: Melt the chopped dark chocolate using a double boiler or microwave in short bursts, stirring frequently. Dip the bottoms of the chilled cookies into the melted chocolate, then place back on parchment-lined baking sheets. Using a fork, drizzle melted chocolate on top of the cookies for decoration. Optionally, sprinkle flaky sea salt over the chocolate for a flavor contrast. Return cookies to the freezer for about 10 minutes to let the chocolate set.
  7. Store and serve: Store the finished cookies in an airtight container in the fridge or at room temperature for up to one week. Enjoy these decadent yet healthier homemade treats!

Notes

  • Use full fat coconut cream for the best caramel consistency; avoid coconut milk that contains water.
  • To toast coconut, spread evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring once halfway through.
  • Make sure cookies are well chilled before dipping in chocolate to ensure the coating sets nicely.
  • Store cookies in an airtight container to maintain freshness and prevent the chocolate from sweating.
  • Feel free to swap whole wheat flour with all-purpose flour if preferred, but whole wheat adds a nice nuttiness and fiber.

Find it online: https://simpleplatter.com/healthy-ish-homemade-samoas-cookies-recipe/