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Instructions |
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Preheat oven to 400 degrees. Spread the shredded
coconut onto a baking sheet for toasting. Place in
oven for 5-10 minutes, until coconut is a light
golden brown color.
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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, punch a hole
in the middle of the dough. Make the hole big
enough to look like the girl scout samoas
cookie.
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Place all cookies on a sheet lined with parchment
paper, freeze to harden up a bit. While the
cookies are in the freezer, add chocolate and
coconut oil to a shallow microwave sage bowl and
melt until the chocolate will drizzle.
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Dip each cookie in the chocolate to coat the
bottom. Place cookies on the parchment and use
remaining chocolate to drizzle over top of each
cookie. Place cookies back into the freezer for
10 minutes. Allow cookies to sit out for a few
minutes before eating. Store in the
refrigerator up to a week.
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Originally Submitted
11/9/2019
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