Upgraded Samoa Cookies
- 3 cups shredded unsweetened coconut
- 2 cup soft dates
- 2 Tbsp cashew butter or other nut butter
- 1 1/4 cup Lily’s Salted Carmel Chocolate Chips or regular chocolate chips
Toast coconut in oven at 350 F for 5 minutes until brown. Watch closely as this can burn easily. In a food processor, blend toasted coconut, dates, and nut butter until a sticky batter forms. If it is not sticking together, add 1 tsp of water and blend again. Form into a ball, then place on a parchment lined baking sheet and press into a disk. Next, use a knife or the end of a spoon or fork to make a small hole in the center of each cookie. Place in freezer for 10 minutes while melting chocolate. Melt the chocolate in the microwave on high, 30 seconds at a time, stirring afterwards until fully melted. Next, dip bottom of each cookie in chocolate and place back on the parchment paper. Finally, drizzle chocolate over the top. Place back on freezer for 5 minutes to let chocolate harden. I like to store these in the freezer if there are any left.