Paleo Samoas

By Knauss

Ingredients

• 2 cups blanched almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking soda
• 1/4 cup honey
• 1 tablespoon vanilla extract
• 1 egg
• 3 tablespoons coconut oil, melted
• 1 cup (6 ounces) dark chocolate chunks
• 1 cup coconut sugar
• 1/4 cup coconut nectar
• 1/2 cup coconut milk
• 1/2 cup unsweetened shredded coconut, toasted

Preparation

Step 1

In a food processor combine dry ingredients
Pulse in wet ingredients until dough forms
Refrigerate dough for 30 minutes
Roll dough between 2 sheets of parchment paper to ¼ inch thick
Use a 2-inch cookie cutter to cut out rounds
Use a knife to cut holes in center of rounds if desired
Bake at 350° for 6-8 minutes
Cool cookies completely on baking sheet

Melt chocolate over very low heat
Dip base of each cookie into chocolate
Place on parchment paper to set
To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
Remove mixture from heat and stir in toasted coconut
Use a small spoon to drizzle caramel-coconut mixture onto cookies
Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
Place cookies in refrigerator to set, then serve
Makes 36 cookies