Homemade Samoas Cookies
User Reviews
4.8
Homemade Samoas Cookies
Description
The Homemade Samoas Cookies combine softened Medjool dates and golden, toasted shredded coconut into a sticky dough that is shaped into rings by creating a hole in the center before freezing briefly to firm up. The cookies are then dipped in melted dark chocolate blended with coconut oil, which improves the chocolate’s consistency for dipping and aids in firming during the final freeze. This method results in cookies that are chewy from the dates, crunchy from toasted coconut, and coated in a smooth chocolate shell.
These cookies highlight the use of natural ingredients like dried dates and coconut, making them distinct from conventional store-bought Samoas. The toasting step for coconut adds a nutty background flavor that complements the sweetness of the dates.
The dough can be adapted to include protein powder for added nutrition, adjusting the water content to maintain consistency. Proper softening of hard or dry dates by soaking is recommended beforehand to achieve the ideal dough texture. The cookies keep well when frozen and the chocolate coating firms nicely in the freezer.
Ingredients
- 1 cup date about 10 dates, Medjool, pitted
- 1 cup coconut unsweetened, shredded
- ⅓ cup dark chocolate I used Lily's chocolate chips for low sugar
- ½ teaspoon coconut oil
Instructions
- Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 3-5 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it burns really easily. Alternately, you can toast the coconut in a pan on the stove top.
- Add dates and toasted coconut into the bowl of a food processor. Pulse until mixture is combined and starts to form a ball of dough.
- Remove from food processor, roll 1 Tablespoon size pieces of dough into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Place all cookies on a sheet lined with parchment and transfer to the freezer to harden up a bit, while you melt the chocolate. About 5 minutes or so.
- While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
- Transfer cookies back into the freezer (or fridge) for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.
- If you want to enjoy right away, let them sit out on the counter for a few minutes. For enjoying later, store in a sealed container in the fridge for up to one week.
Notes
- Toast shredded coconut carefully to a light golden color to enhance flavor without burning.
- Soak hard, dry dates in warm water for 10-15 minutes before use, draining well to soften.
- The coconut oil thins the chocolate for easier dipping and helps it harden after freezing; it can be omitted though the chocolate will thicken.
- For protein-enhanced versions, add vanilla protein powder and adjust water accordingly for correct dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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