Mr. A loves samoas. Samoas are the cookies sold by girl scouts in the US (I'd never heard of them before since in Canada they sell chocolate and vanilla cookies with creme centers, also delicious). Samoas are super tasty, so I decided to give them a go with a gluten-free twist.
|coconut flour cookie base before it gets popped into the oven; really great sub for regular cookie base!|
|evaporated milk & chocolate chips are drizzled onto the cookie base before they both go back into the oven|
|make sure it's refrigerated for at least 2 hrs before cutting into bars, otherwise the bars will fall apart on you!|
Here's the recipe!
Coconut Flour Samoas
adapted from Martha Stewart and Coconut Mama
For the cookie base:
1 cup coconut flour
12 tbsp cold coconut oil
6 tbsp honey
pinch of salt
For the topping:
1 can of sweetened condensed milk
1 cup semi-sweet chocolate chips
1 1/2 cups unsweetened shredded coconut, toasted
1/4 cup slivered almonds (optional)
Preheat oven at 375 degrees.
1) Prepare a baking dish by lining it with parchment paper.
2) Combine all the ingredients for the cookie base. Make sure that they are totally combined, then spread the dough onto your parchment-lined dish. Bake in the oven for 10 minutes until the edges of the cookie base are golden brown. Remove from the oven, and let cool on a wire rack for 10 minutes.
3) Once the cookie base is at room temp, sprinkle it with the chocolate and the almonds. Pour the condensed milk over the top. Bake in oven at 375 degrees for 15 minutes. After ten minutes of baking, sprinkle the toasted coconut oven the top of the whole deal. Bake for another 5 minutes, then remove from the oven and transfer to cool on a wire rack.
4) Once it's at room temp, place the whole thing in the fridge for a least two hours before cuttng into about equal sized bars.