One thing you should know about my daughter is that she loves
to torture her mama! She bakes all these fabulously delicious
desserts knowing full well that I have NO WILLPOWER! All
I can say is, RUN DON'T WALK to your kitchen and \make
these babies STAT!! They are wonderful! Just like the Girl
Scout Samoa cookies (except they are vegan.) The recipe comes
from an awesome cookbook called Vegan Cookies Invade Your Cookie Jar....yum, yum, yum! Thankfully she likes to share her cookies with her friends, so we leave just a few at our house and she takes the rest to hand out to her friends - I guess she is kind of looking out for her mama's willpower (just a tiny bit....) Here is the recipe:
Vegan Samoa Cookies
2 cups grated unsweetened coconut
1/3 cup unrefined coconut oil, melted
3/4 cup firmly packed brown sugar
1/3 cup nondairy milk
(Steff used vanilla almond milk)
1 tablespoon ground flaxseeds
1 1/2 teaspoons vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate layer: 1 heaping cup vegan chocolate chips, 2 tablespoons unrefined coconut oil
Preheat the oven to 350 degrees. In a large pot or skillet, pour in the coconut and toast over medium low heat for 5 – 10 minutes, until the coconut turns golden brown. Be careful not to burn it, and stir occasionally. Once the coconut is toasted, remove it from the heat to cool.
In a large bowl, combine the coconut oil, brown sugar, almond milk, flaxseeds, and vanilla and blend until smooth. Sift in the flour, baking soda and salt and stir until the batter is thick. Fold in the cooled, toasted coconut.
Drop tablespoons of dough on a parchment lined pan. Using a measuring cup, press down the dough balls until they are flat discs. Using your finger, press a hole in the middle of each cookie. Bake the cookies for about eight minutes, just until the edges start to turn golden brown. Allow the cookies to cool for a few minutes on the pan and then cool completely on wire racks.
To make the chocolate glaze: Using a double boiler, melt the chocolate chips and stir in the coconut oil. Allow the mixture to cool for five minutes to allow it to thicken a bit. Once the cookies are completely cooled, dip the bottom in the chocolate mixture and place on a pan lined in parchment paper. Repeat with all the cookies. Use the remaining chocolate to drizzle glaze over the top of each cookie, filling in the hole in the middle with chocolate.
To allow the chocolate to cool, place the cookies in the fridge for half an hour. Believe me, they are worth the wait! Store the cookies in the fridge or other cool place. Try not to eat them all at once!
Have a beautiful day, everyone!
(photo via here)