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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 42 |
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My boyfriend and I were talking about how much we used to love the Girl Scout's Samoas, and seeing as we're both health nuts, I want to experiment with making these more nutritionally sound. Ingredients:
1 cup margarine, softened |
1/2 cup sugar substitute |
2 cups almond flour |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
2 tablespoons water |
3 cups shredded coconut |
12 ounces sugar-free caramel topping |
8 ounces dark chocolate |
Directions:
1. Preheat oven to 350°F
2. In a large mixing bowl, cream together margarine and sugar substitute. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky. The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
5. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
6. Take oven temperature down to 300.
7. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
8. Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
9. Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
11. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
12. Let chocolate set completely before storing in an airtight container.
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