These are super allergy friendly Samoa Cookies.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 1 serve Caramel
- 1 1/2 - 2 Cups Desicatted Coconut
- 100 grams Melted Chocolate
- 1/2 Cup Coconut Oil slightly softned (not melted)
- 1/2 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
- 4 teaspoons Vanilla Extract
- 1 Cup plus 2 Tablespoons Arrowroot/Tapioca Flour
- 2/3 Cup plus 2 teaspoons Coconut Flour
- 1/2 teaspoon Bicarb Soda
- 1/4 teaspoon Salt
- 1 1/2 Cups of canned Coconut Cream
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1/4 Cup Cocoa
- 1 teaspoon of Vanilla Extract
Take the cooled cookies and place on a lined baking tray. Place the melted chocolate in a shallow bowl.
Dip/place the cookies in the chocolate to completely cover one side of the cookie. Place the cookies, chocolate side up, on the baking tray. Repeat with the remaining cookies and place the tray in the fridge for 30 minutes to allow the chocolate to set. Keep the remaining chocolate to decorate the cookies.
Place the caramel in a bowl (if it has been in the fridge or resting it may need to be gently warmed to make it spreadable). Keep 1/3 Cup of caramel seperate.
Add the coconut to the remaining caramel sauce and stir until combined and sticky. Add more/less coconut depending on the amount of caramel sauce you have (NB; this caramel recipe usually yields 3/4 cup of sauce but they can vary depending on the quality of coconut cream used).
Using the remainder of the caramel sauce, spread the sauce evenly over plain side of the cookie (ie not the chocolate side). Take spoonfuls of the caramel coconut and spread it evenly over the caramel ontop of the cookie. It helps to pack it down firmly with your hands.
Drizzle the remaining chocolate over the Samoa Cookies and then place the cookies in the fridge for 30 minutes to set.
These Samoa Cookies must be stored in the fridge and are a super sweet treat!
Put all the ingredients into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
Pre heat the oven to 180C/360F. Line and grease 2 baking trays.
Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 4-6mm in height; not too thin that it's see through and not too thick.
Using a large glass or an egg ring, cut out as many circles as possible from the dough. Transfer them to the prepared tray, and then cut out the centre of the circle using a shot glass, a frosting tip etc. (NB It's much easier to transfer a circle than a ring to a baking tray)
Take the left over dough, reroll and cut out more circles. Repeat until all the dough has been used.
Place the tray in the oven and bake for 8-10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 15-30 minutes, depending on the quality of your coconut cream.
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious. When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.
Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and stir
Add the cocoa and whisk to combine.
Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
Use immediately on the cookies or pour into a lined tray and freeze until set (approximately 30 minutes). Store in the freezer.