No bake samoa cookies, with a chewy buttery base, caramel coconut topping, and rich chocolate coating, are a delicious Girl Scout copycat cookie with only 5 ingredients, a melt-in-your-mouth texture, and high in fiber and iron.
Drop the dates in just boiled water for 3 minutes to soften enough to pit them.
Make Cookie base
Toast coconut by spreading 1 cup on to the parchment paper and bake for 5 minutes or until browned.
¾ cup shredded coconut
Add ¾ cup toasted shredded coconut and pitted dates to a food processor and process mixture until sticky.
8 dates*, ¾ cup shredded coconut
Press 1 tablespoon per well into a mini donut mold. If you don't have a mold, press into a paper-lined cupcake pan.
Freeze while you make caramel center
Make Caramel Center
Mix the nut butter (or sunflower seed butter) and maple syrup in a pyrex measuring cup, microwaving for 15 seconds to make it smooth.
4 tablespoon nut butter, 1 tablespoon maple syrup
Spread over the cooled cookies while still in the mold (or cupcake pan).
Sprinkle tops with fresh shredded coconut.
¼ cup shredded coconut, unsweetened
Place the mold (or cupcake pan) in the freezer for 30 minutes to allow the caramel to set.
Dip the Cookies
Remove the cookies from molds.
Melt the chocolate chips and coconut oil in the microwave for 1 minute.
1 cup chocolate chips, 1 tablespoon coconut oil
Dip the cookies bottoms until coated. Because they are frozen, the chocolate should set fast but set them on a cooling rack up side down until that chocolate bottom is set.
Drizzle the tops
When the bottoms are set, drizzle the tops with melted chocolate. I use a frosting bag with the tip cut off but you can use a ziplock sandwich bag as well with the tip cut off.
Store Cookies
Store in a sealed container at room temperature for 4 days or freeze for three months.
Video
Notes
Make sure the Medjool dates are fresh and soft. Find them packaged in the produce section of the grocery store, and always check the date. Before use in this recipe, drop them into just-boiled water for 5 minutes to soften them up, then pit.Make sure the shredded coconut is fresh for best flavor, and from a reputable company such as Bob's Red Mill and Let's Do Organic.To produce the classic iconic flat chocolate base found on the original Samoa cookie, dip and place the cookie immediately on wax paper. Parchment paper might work but I find wax works better. Once the chocolate is set, peel the cookie off the paper.*Instead of dates, stir 5 tablespoon of rolled oats and 3 tablespoon of maple syrup together in a bowl, and fold in the toasted shredded coconut as you would the dates. You don't need a food processor for this though if you use oats, just bring the mixture together in a bowl.