Recipe Test: Coconutty Cookies

These cookies took multiple steps, more than I normally take to make cookies.  But I had some special requests to recreate the girl scouts famous cookies, the samoa.  The requirements; they are to be organic as well as gluten, lactose, casein FREE, whose taste embodies the flavor profile of the chocolate coconut samoas.  I was not sorry I took the time to make these tasty treats.

Shortbread Cookies

(using all organic ingredients)

1 cup coconut oil ghee, room temperature

1/2 cup organic raw cane sugar

1/2 cup brown rice flour

1/2 cup sorghum flour

1/2 cup arrowroot powder

1/2 cup tapioca powder

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla powder

2 tablespoons almond milk (unsweetened)

Cream together your coconut oil ghee and sugar with an electric hand mixer until light and fluffy.

In a separate bowl, whisk together the flours, baking powder, vanilla powder and salt.  

Slowly add this to the ghee/sugar mixture.

Lastly add in the almond milk.
Place your dough ball in glass container with lid and refrigerate until the dough is as firm as a stick of butter (about 30 or 40 minutes, time may vary).

After dough is firm from the fridge. 

Preheat your oven to 350F  and line two baking sheets with parchment paper. 

Using plenty of flour press out dough to about 1/4 - 1/8" thick, can do this in segments and use cookie cutters for shapes or freestyle your own. 

Bake in preheated oven for 10 - 12 minutes.

Let cool on wire rack for at least 5 minutes before next step.

Caramel Coconut Topping

(using all organic ingredients)

1 cup shredded coconut, unsweetened 

1/4 cup homemade caramel sauce (recipe below)

Take the coconut and toast in the oven or toaster oven at 300 degrees for a total of 15 minutes, stirring up every 5 minutes.

Caramel Sauce Recipe

1/2 cup packed brown sugar

1/4 cup canned coconut milk

2 tablespoons coconut oil ghee

pinch of real sea salt

1/2 tsp vanilla powder

Melt coconut oil ghee in saucepan, then add in remaining ingredients.  Cook on medium heat while whisking the mixture for about 5 to 7 minutes, or until it thickens. 

Remove from heat and let cool. 

When the toasted coconut is done, mix 1/4 cup of the caramel sauce with the coconut in a small bowl. 

Melting Chocolate & Assembly of 

Coconutty Cookies

3/4 cup dark chocolate chips or chunks, organic & fair trade best

Double boil the chocolate to melt it down.

(Double Boil: Take a small pot and fill it with about a inch or two of water, place a heat safe bowl on top of pot of water.  Be sure not to let the water touch the bottom of bowl.  Place the pot on medium heat and fill your bowl with chocolate chips.  When you hear water boiling and chocolate begins to melt, remove from heat, but keep bowl on pot and stir chocolate until smooth).

Assembly of Coconutties

Have a parchment lined baking sheet ready.

Take a cookie and dip the bottom into chocolate to coat.  Place cookie on parchment lined sheet, and repeat for all cookies.

Take your coconut caramel mixture and place about a teaspoon of mixture on top of each cookie, pressing flat.

Take remaining chocolate and drizzle on top.

Place in refrigerator to set for 10 minutes.  

Take out and enjoy, or store in airtight glass container in refrigerator.

Happy Baking, Melting & Assembling Everyone!!