Recipe by PumpKIM
My boyfriend and I were talking about how much we used to love the Girl Scout's Samoas, and seeing as we're both health nuts, I want to experiment with making these more nutritionally sound.
- 1 cup margarine, softened
- 1⁄2 cup sugar substitute
- 2 cups almond flour
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons water
- 3 cups shredded coconut
- 12 ounces sugar-free caramel topping
- 8 ounces dark chocolate
Directions See How It's Made
- Preheat oven to 350°F
- In a large mixing bowl, cream together margarine and sugar substitute. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky. The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
- Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
- Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
- Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- Take oven temperature down to 300.
- Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
- Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
- While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
- Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
- Let chocolate set completely before storing in an airtight container.