Homemade Samoas Cookies – Experience the bliss of creating your Homemade Samoas Cookies right in the comfort of your own kitchen. These irresistible treats combine the richness of dates, the satisfying crunch of coconut, and a luscious drizzle of velvety chocolate. In 15 minutes you can whip up these mouthwatering morsels that strike a balance, between mindful indulgence and pure satisfaction.
Let me share with you a cherished tale about how Homemade Samoas Cookies became a staple in my household. The first time I prepared a batch the aroma of toasted coconut wafted through the air instantly captivating both my husband and child. With every bite they took they were transported back to their childhood memories, where cookies weren’t treats but heartfelt expressions of love. Since then these cookies have earned their place as an all-time family favorite.
What makes these Homemade Samoas Cookies truly special?
What truly sets apart these Homemade Samoas Cookies are the selected ingredients. Medjool dates provide sweetness while expertly binding each cookie together. The addition of coconut adds an enjoyable crunch and delightful nutty flavor, to every bite. For guilt delight, I’ve chosen dark chocolate chips while adding a touch of coconut oil to lend each cookie an exquisite finish.
What You Need To Make This Homemade Samoas Cookies Recipe?
Pitted Medjool Dates: The key element in these Homemade Samoas Cookies is the sweetness and sticky texture of pitted Medjool dates. They not just add a caramel flavor to the cookies but also help hold them together eliminating the need for extra sugars or additives.
Unsweetened Shredded Coconut: To enhance the texture of the cookies we use unsweetened shredded coconut. This choice allows you to savor the taste of coconut without overwhelming sweetness. The toasted coconut adds a touch that perfectly complements the rich flavors.
Dark Chocolate: Dark chocolate is a delight for chocolate enthusiasts. Plays a starring role in these cookies. It’s best to opt for high-quality chocolate chips like Lilys, which have a low sugar profile. Dark chocolate does not blend well with the coconut flavors. Also brings antioxidants and adds an indulgent touch to every bite.
Coconut Oil: The secret behind achieving a chocolate drizzle lies in adding coconut oil. This small addition enhances the thickness of the melted chocolate making it easy to coat each cookie. Besides its benefit coconut oil also imparts a hint of coconut aroma that tantalizes your senses.
Steps To Make Homemade Samoas Cookies:
Step 1: To start preheat your oven to 400°F. Spread the coconut evenly on a baking sheet. Toast it. Keep an eye on it as coconut can quickly turn brown in 3 to 5 minutes. Alternatively, you can toast the coconut in a pan on the stovetop.
Step 2: Next, combine the coconut and Pitted Medjool dates in a food processor bowl. Pulse the mixture until it forms a ball of dough that holds together well.
Step 3: Take portions of the dough 1 tablespoon each and shape them into round cookies. You can create a hole in the center using a straw or chopstick adjusting its width as needed. If any cookies lose their shape while doing this gently reshape them.
Step 4: Place the cookies on a baking sheet lined with parchment paper. Briefly transfer them to the freezer to firm up.
Step 5: While the cookies are chilling in the freezer melt chocolate and coconut oil together in intervals (around 20 to 30 seconds) using a microwave-safe bowl. Keep microwaving until you achieve a drizzling consistency for your chocolate.
Step 6: Retrieve the cookies from the freezer. Dip each one into the melted chocolate to coat their bottoms nicely. Drizzle any remaining chocolate, over the cookies.
Step 7: Put back all cookies into the freezer for 10 to 15 minutes to allow the chocolate to set properly. Once firm carefully remove them from parchment paper without any trouble.
Step 8: To enjoy the cookies right away leave them out for a couple of minutes. If you want to savor them later keep them in a container, in the refrigerator for up to a week.
Tip:
For the best texture and taste of your Homemade Samoas Cookies, it’s important to let the dates and coconut mixture rest in the refrigerator for around 20 to 30 minutes after processing. This short time of chilling not only helps the dough become more manageable for shaping the cookies. Also lets the flavors blend and become more pronounced. The end result is a batch of cookies that absolutely balance chewiness and crispness taking your baking skills to heights.
Frequently Asked Questions:
Can I use regular chocolate chips instead of dark chocolate?
Of course! While dark chocolate provides a richer flavor regular chocolate chips will work just as well.
Can I substitute the coconut oil with another oil?
Coconut oil adds a coconut scent and smoothness to the chocolate. If you prefer you can try experimenting with oils. Keep in mind that the flavor might vary.
Can I freeze these cookies for longer storage?
Absolutely! Simply place the cookies in an airtight container. Store them in the freezer for up to one month. Just remember to thaw them in the refrigerator before enjoying them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Samoas Cookies
Ingredients
- 1 cup pitted medjool dates equivalent to around 10 dates
- 1 cup unsweetened shredded coconut
- 1/3 cup dark chocolate opt for low-sugar options like Lily’s chocolate chips
- 1/2 tsp. coconut oil
Instructions
- Toast Coconut: Preheat your oven to 400°F. Take a baking sheet. Spread out the coconut evenly on it and toast it for about 3 to 5 minutes until it turns a nice golden color. Keep an eye on it to make sure it doesn't burn.
- Blending Dates and Coconut: Now using a food processor blend the toasted coconut along with the pitted dates until they come together and form a dough consistency.
- Shaping the Cookies: Take 1 tablespoon of the dough. Roll it into small balls. Create a hole in the center of each ball using a straw. Place these cookies on a tray lined with parchment paper. Let them chill in the freezer for a while.
- Melting Chocolate: In order to melt chocolate you can use your microwave or do it over the stovetop. Heat up both the chocolate and coconut oil together until they become smooth and well combined.
- Dip & Drizzle: Next dip the bottoms of your chilled cookies into the melted chocolate. Then place them back onto parchment paper. To add some flair drizzle melted chocolate over the top.
- Set & Enjoy: Allow your cookies to freeze for around 10 to 15 minutes so that the chocolate sets properly. You can store them in your fridge for up to one week. Get ready to savor their deliciousness!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
