Tracy's Tasty Tips & Treats

Tracy's Tasty Tips & Treats

Tuesday, February 25, 2014

Paleo Samoas


Paleo Samoas


Cookies:
  • 2 cups blanched almond flour
  • ½ cup unsweetened shredded coconuthttp://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B000F4D5GC
  • ½ teaspoon baking sodahttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0005ZXPY8
  • ¼ cup honeyhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B001EO616S
  • 1 tablespoon vanilla extracthttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000LKX2K4
  • 1 egg
  • 3 tablespoons coconut oilhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000AN36I0, melted
  1. In a food processorhttp://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B002I5DMTQ combine dry ingredients
  2. Pulse in wet ingredients until dough forms
  3. Refrigerate dough for 30 minutes
  4. Roll dough between 2 sheets of parchment paperhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B001KUWGDS to ¼ inch thick
  5. Use a 2-inch cookie cutterhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000KEYCT6 to cut out rounds
  6. Use a knife to cut holes in center of rounds if desired
  7. Bake at 350° for 6-8 minutes
  8. Cool cookies completely on baking sheet

Topping:
  • 1 cup (6 ounces) dark chocolate chunks
  • 1 cup coconut sugarhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B005TY2K3C
  • ¼ cup coconut nectarhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B003XB9EFK
  • ½ cup coconut milkhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0047YYY98
  • ½ cup unsweetened shredded coconuthttp://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B000F4D5GC, toasted
  1. Melt chocolate over very low heat
  2. Dip base of each cookie into chocolate
  3. Place on parchment paperhttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B001KUWGDS to set
  4. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
  5. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
  6. Remove mixture from heat and stir in toasted coconut
  7. Use a small spoon to drizzle caramel-coconut mixture onto cookies
  8. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
  9. Place cookies in refrigerator to set, then serve

Makes 36 cookies   (Resource: elanaspantry.com)



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