2 tablespoons agave nectar (honey or maple syrup also works)
2 tablespoons whole milk (or favorite milk)
1/4 teaspoon vanilla extract
2 cups blanched almond flour
1 can (15 oz) unsweetened coconut cream
1/2 cup coconut sugar
1 1/2 cup unsweetened shredded coconut
1/2 cup dark chocolate chips
1 tablespoon refined coconut oil
flaked sea salt for topping
Preheat oven to 350F.
In a medium bowl whisk together the butter, agave, milk and vanilla.
Add the almond flour and fold together until combined.
Place the cookie dough between two pieces of parchment paper and roll into a 1/4 inch thickness.
Slide a cutting board under the bottom parchment paper and chill in the fridge for 20 minutes.
While the dough is chilling, bring the coconut cream and coconut sugar to a boil in a saucepan over high heat.
Boil for 15 – 20 minutes stirring almost constantly until the caramel thickens up.
Pour the caramel into a medium bowl.
Place the coconut shreds on a pan over medium-low heat. Stir frequently for 5 – 7 minutes or until the coconut is golden brown and fragrant.
Add the coconut shreds to the bowl with the caramel.
Mix together the coconut shreds and caramel and chill in the fridge for 30 minutes.
Remove the cookie dough from the fridge, peel off the top piece of parchment paper.
Use a 2 inch circle cookie cutter or glass to cut out circle cookies.
Use a small circular cutter to cut a center hole out. This isn’t mandatory but adds a more authentic samoa touch. You can use one of those metal icing bag tips or carve out a little hole using the back of a chopstick.
Transfer the cookies onto a baking sheet lined with parchment paper.
Re-roll out the dough, chill, and cut out cookies as needed. Depending on the size of the cookie cutter, you’ll get 12 – 18 cookies.
Bake for 10 – 12 minutes until the cookies are golden brown.
Allow the cookies to cool completely on the pan.
Once the cookies are cool and the caramel/coconut mixture is chilled, melt the chocolate and coconut oil in the microwave for about 2 minutes, stirring every 30 seconds until smooth.
Dip the bottom of the cookies into the melted chocolate and place them back on the parchment paper.
Once all the cookie bottoms are coated, pop the in the fridge for 5 minutes until the chocolate hardens.
Then, use your hands to place the coconut/caramel mixture around the tops of the cookies.
Drizzle the top of the caramel with stripes of chocolate and sprinkle with flaked sea salt.
Chill in the fridge for 10 – 15 minutes until hardened.