Coconut Samoa Copycat Cookies

Coconut Samoa Copycat Cookies by @thenakedbroccoli

Shortbread Crust

2/3 cup gluten-free flour

Pinch of salt

3 tbsp maple syrup

1/3 cup coconut oil, solid

Almond milk as needed

 

Coconut filling:

9 Emmy’s Organics Vanilla Cookies, crumbled

1/2 cup almond butter

1/3 cup coconut oil

2 tbsp maple syrup

1/2 tsp vanilla extract

1/4 tsp sea salt

 

Chocolate Drizzle:

3/4 cup dark chocolate chips

1 tsp coconut oil 

1. Preheat the oven to 350 F
2. In a bowl, combine flour and salt. Mix in maple syrup and combine. Add coconut oil and incorporate with a fork so that the dough is crumbly. With your hands, gather the dough so that it becomes a cohesive ball
3. Grease 6 cupcake tins and 5 donut molds
4. Grab a bit of the dough and press on the bottom of each donut and cupcake mold
5. Bake in the oven for 15-20 minutes
6. In the meantime, add almond butter and coconut oil to a bowl and microwave until the nut butter is melted (usually 30 seconds to 1 minute)
7. Mix well and add maple syrup, vanilla extract, and sea salt
8. Let cool a bit and then stir in crumbled coconut cookies. Incorporate fully and then pour on top of each cupcake tin and donut mold with the dough
9. Cool in the refrigerator for a few hours
10. Once cooled, place the cookies in a cooling rack
11. Melt chocolate chips with coconut oil. Dip the bottom of each cookie in the chocolate and drizzle the remaining chocolate on top of each cookie
12. Store in the refrigerator or freezer