Samoa Inspired Cookies

If you love girl scout cookies like me these Samoa Inspired Cookies are for you! They have a toasted coconut topping, with a chewy buttery inside, and drizzled with chocolate.

 

Samoa Inspired Cookies

Samoa Inspired Cookies Ingredients

For the Cookies Base:

For the Coconut Topping:

Chocolate Drizzle

How to make Soma Inspired Cookies

Begin by preheating the oven to 350°F. 

Making the cookie base

Start with making the base cookie. In a medium-sized mixing bowl, combine almond flour, whole wheat flour, and coconut sugar. After that, mix it together. Once mixed, add the melted butter and vanilla extract. Mix thoroughly. Using a tablespoon, scoop cookie dough into your hands and roll into a ball—Bake for 10 minutes. While the cookie is cooking, prepare the coconut topping.

Base cookie ready to bake!

Making the Coconut Topping

Using the same medium-sized bowl as you did for the cookie dough combine coconut sugar, egg, coconut oil (**it is important to melt and then place in the freezer for 5 minutes to cool a little**), and vanilla extract. Mix the ingredients. Once thoroughly mixed, fold in shredded coconut.

Coconut Topping

Putting the Samoa Inspired Cookie together

Take the cookies out of the oven and press the cookies with a fork to flatten.

Using the tablespoon, scoop the coconut topping on to the top of the cookies—Bake for 8 minutes at 350°F.

After you bake the cookie and coconut topping combo, let the cookies cool completely before drizzling with chocolate. Look at that toasted coconut!

Cookies and coconut topping baked and cooled… ready for chocolate drizzle!

Chocolate Drizzle

In a microwave-safe bowl, combine chocolate and coconut oil and microwave for 30 seconds. Mix the chocolate and coconut oil together using a fork. Dip the fork into the chocolate mixtures and drizzle over cookies. Place aside for about a half-hour and to let the chocolate harden. After that, enjoy!

Chocolate Drizzle

Other coconut recipes on Dev’s Dish

Coconut always reminds me of Spring and Easter. If you are looking for another coconut recipe try my Coconut Granola. It is the perfect Spring breakfast or snack.

 

Ingredients

Cookie

  • 1 cup almond flour
  • ¼ cup whole wheat flour
  • ½ cup coconut sugar
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 cup butter melted

Coconut Topping

  • ¼ cup coconut oil melted and cooled
  • ¼ cup coconut sugar
  • 1 egg
  • 1 tbsp honey
  • ¼ tsp vanilla extract
  • cup shredded coconut

Chocolate Drizzle

  • ½ tbsp coconut oil
  • ½ cup semi-sweet chocolate

Instructions

Cookies

  • Preheat oven to 350°F.
  • In a medium-sized mixing bowl, mix almond flour, whole wheat flour, and coconut sugar.
  • Next, mix in the melted butter and vanilla extract.
  • Using a tablespoon, scoop cookie dough into hands and roll it into a ball.
  • Place the cookie dough onto a baking sheet lined with parchment paper.
  • Bake on 350°F for 10 minutes.
  • While they are baking prepare coconut topping.

Coconut Topping

  • In a medium-sized bowl mix together melted and cooled coconut oil, coconut sugar, egg, honey, and vanilla extract.
  • After that, fold in shredded coconut.

Putting the Samoa Inspired Cookies Together

  • Take out the cookies and flatten with a fork.
  • Using a tablespoon, scoop coconut topping directly on top of the cookie.
  • Put back in the oven and bake for 8 minutes at 350°F.
  • Take out and cool before drizzling with chocolate.

Chocolate Drizzle

  • In a microwave-safe bowl, combine chocolate and coconut oil and microwave for 30 seconds
  • Heat for 30 seconds.
  • Mix together with a fork and drizzle on top of the cookies.
  • Cool for about a half an hour to harden the chocolate.
  • Enjoy!