This recipe is inspired by Elana’s version of Paleo Samoas from Elana’s Pantry.
It’s crazy to me that Girl Scout cookies have been around since before my mother was born. Sorry, Mom, but that was a while ago. I never made it to a Girl Scout. I was a Brownie for one year and then I was done. That one year, my mom was actually the “cookie mom.” Which meant she was in charge of picking up all the cookies and distributing them to the girls and probably some other responsibilities of which I was totally unaware. All I remember is her saying, “I’m never doing that again.”
I’ll take your advice, Mom, and just make my own.
(To make your own Thin Mint inspired cookies, go here!)
- The Cookie
- 2 cups blanched almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 egg
- 3 tablespoons coconut oil (melted)
- The Caramel Topping
- 3/4 cup coconut sugar
- 4 tablespoons grass-fed butter (or ghee)
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon vanilla
- 3/4 cup unsweetened shredded coconut (toasted)
- The Chocolate
- 8 ounces dark chocolate (I use Lily’s stevia-sweetened chocolate chips from Whole Foods)
- 1 tablespoon coconut oil
- In a large mixing bowl, combine dry ingredients.
- Add wet ingredients and mix until well combined.
- Form balls of dough about 1 inch thick and place them on a lined baking sheet about 5 inches apart. (In order to get consistency in the size of your dough balls, I find it easiest to roll ALL of the dough into a log, and then cut dough off the log. This way, if your cuts are even, your balls are even!)
- Cut a 6″ by 6″ piece of parchment paper and place it over a dough ball. Use a regular sized coffee mug to smash the dough ball into a perfectly round cookie. Repeat for all the balls.
- Bake for 6-8 minutes, and remove just before they get brown. It’s very important to keep an eye on the cookies towards the end of baking because since they are so thin, the bottoms of the cookies will brown quickly, and you don’t want that.
- Transfer parchment paper to wire rack to let cookies cool.
- In a medium sized frying pan, heat the shredded coconut over medium-high heat. Stir the coconut in the pan until desired toastiness (it’s best when a little more than half of the coconut has browned). Once it starts browning, it doesn’t take much longer. Don’t walk away and let it burn! Pour the coconut on a plate and set aside.
- In a medium sized sauce pan on low heat, slowly stir coconut sugar, butter and coconut milk with a whisk until combined. Add the vanilla, and bring to a simmer. Simmer for 10 minutes, constantly and slowly stirring with the whisk. There should small bubbles barely bursting at the surface.
- Combine the toasted coconut and caramel and set aside to cool.
- In a small saucepan, combine the chocolate and coconut oil over very low heat until smooth.
- Line the cooled cookie sheet with parchment paper.
- Use a 1/2 teaspoon to drop chocolate directly on the paper. Place a cookie on top of the chocolate and press it evenly so the chocolate coats the bottom. Repeat for all of the cookies.
- Drop some caramel onto each cookie and spread with the back of a spoon so that it covers the top of the cookie. Place the cookies in the refrigerator for 20 minutes to let the caramel cool.
- Use a spoon to drizzle chocolate over the top of the cookies.
- Store in refrigerator.