Samoa's were always my favorite Girl Scout cookie. Just the way the crisp cookie pairs so delightfully with the caramel-y coconut is almost indescribable. I decided to create a healthified version of these bad boys and this is what I came up. They were a big hit in my house, let me know if they're just as popular with your folks :)
Ingredients
For the cookie:
3/4 cup almond flour
1/2 cup brown rice flour
1/4 cup maple syrup
1/2 cup lite coconut milk
1 tsp baking powder
1/2 tsp vanilla
pinch salt
For the caramel:
refined sugar free caramel sauce
1/2 cup coconut flakes
1 bar dairy free dark chocolate
Method:
Preheat oven to 350F.
Combine all the cookie ingredients in a bowl and then spoon out into mini donut molds (or any small mold you have-you could also freehand them into donut shapes).
Bake at 350F for about 20-25 minutes until nice and crisp.
Meanwhile, in a saucepan over medium high heat stir together the milk and sugar and bring to a simmer. Stir occasionally and make sure you watch over it because if it gets too hot it will boil over. Let that cook down until its reached a caramel-y consistency. Mix in the coconut and then spoon a dollop onto each cookie crisp.
Melt the chocolate. Coat the bottoms of each Samoa and place on wax paper and drizzle the remaining chocolate over top. Allow to chocolate to set up for a few minutes in the fridge. Enjoy :)
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