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Homemade Samoas Cookies
4.8 from 885 votes

Homemade Samoas Cookies

Homemade Samoas Cookies recreate the classic treat using pitted Medjool dates and toasted shredded coconut formed into rings with a hole in the center. The cookies are lightly chilled before dipping in dark chocolate mixed with coconut oil, which thins the chocolate and helps it harden after freezing. This version offers a chewy texture enriched by natural sweetness and coconut flavors with a rich chocolate coating.

Prep Time
15 mins
Total Time
15 mins
Servings: 11
Calories: 124 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 11 Serving

Amount Per Serving

Calories 124

% 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.