Healthy Ish Homemade Samoas Cookies
The ultimate treat for cookie lovers! These Healthy Ish Homemade Samoas Cookies bring together rich flavors and wholesome ingredients in every bite. With a gooey coconut filling and a chocolatey coating, they're perfect for sharing or indulging. Make these cookies tonight for a deliciously guilt-free indulgence!
Equipment
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 cup Salted Butter at room temperature
- 1/4 cup Real Maple Syrup (or granulated sugar)
- 1 teaspoon Vanilla Extract
- 1 3/4 cups Whole Wheat Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 3/4 cup Real Maple Syrup
- 1/2 cup Canned Full Fat Coconut Cream using only the coconut cream, no water
- 1 tablespoon Creamy Tahini, Almond, or Cashew Butter
- 2 1/2 cups Shredded Unsweetened Coconut toasted
- 12 ounces Dark Chocolate chopped
- 1 pinch Flaky Sea Salt (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- In a large mixing bowl, cream together the butter, 1/4 cup maple syrup, and vanilla extract until the mixture is light and fluffy, which should take about three to five minutes. The mixture should be creamy and well combined, making it easy to add in the next ingredients.
- Next, add the whole wheat flour, baking powder, and kosher salt into the bowl. Beat these ingredients together until they are fully combined and the dough begins to form a ball. If you notice the dough is crumbly, you can add a tablespoon of water to help bring everything together.
- Once your dough is ready, roll it out on a floured surface to about 1/4 inch thickness. Be sure to use enough flour to prevent sticking. Use a 3-inch circle cookie cutter to cut out cookies, and a 1-inch circle cutter to remove the center of each cookie, giving them that classic shape.
- Transfer the cookies to the prepared baking sheet, ensuring there’s enough space between each cookie. Gather and re-roll any leftover dough, repeating the process until all the dough is used up. Bake these cookies for 10 to 12 minutes, or until they are lightly golden. Once baked, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- Meanwhile, prepare the filling by combining 3/4 cup maple syrup and coconut cream in a medium pot. Bring this mixture to a boil over high heat and let it simmer for about 5 to 8 minutes, or until it thickens to a caramel-like consistency. Be sure to stir frequently to prevent burning.
- Remove the pot from the heat and stir in the tahini. Allow the mixture to cool slightly before folding in the toasted coconut. This will create a delicious filling that’s both sweet and satisfying.
- Once the cookies have cooled, press about a tablespoon of the coconut mixture onto each cookie, ensuring an even layer. Place the cookies in the freezer for about 15 to 20 minutes to chill, making them easier to dip in chocolate.
- While the cookies chill, melt the dark chocolate in a microwave-safe bowl or over a double boiler. Dip the bottoms of each cookie into the chocolate, letting the excess drip off, and return them to the parchment-lined baking sheet.
- Using a fork, drizzle more melted chocolate over the tops of the cookies for a decorative finish. Return the cookies to the freezer to set for about 10 minutes. Once set, store them in the fridge or at room temperature for up to one week.
Notes
- Using Sweetened Coconut: If you are using sweetened coconut, omit the tahini from the recipe. The sweetened coconut thickens the sauce, so the tahini is not needed. For very best result, I would recommend using unsweetened coconut if you can.
- Tahini: If you don't have tahini or almond butter, you can leave this out. Your caramel will be a little looser, but still delicious.
- To make Vegan: Use your favorite vegan stick butter.
- To Make Gluten Free: I have not tested using GF flours, but I would recommend using an equal amount of your favorite gluten free flour blend in place of the whole wheat flour. I recommend Cup4Cup gluten free flour. I have not had success using only almond or only coconut flour. I recommend a blend for best results.