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Homemade Samoas Cookies Recipe

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4.1 from 4 reviews

These Homemade Samoas Cookies are a healthier, no-bake twist on the classic treat, featuring naturally sweet Medjool dates, toasted shredded coconut, and rich dark chocolate. Perfect for a quick, guilt-free dessert that captures the delicious flavors of the traditional Samoa cookie without the baking or added sugars.

Ingredients

Cookie Base

  • 1 cup pitted Medjool dates (about 10 dates)
  • 1 cup unsweetened shredded coconut

Chocolate Coating

  • ⅓ cup dark chocolate
  • ½ teaspoon coconut oil

Instructions

  1. Toast: Preheat your oven to 400°F (204°C). Spread the shredded coconut evenly on a baking sheet and toast for 3-5 minutes until it turns a light golden brown. Keep a close eye on it to prevent burning. Alternatively, you can toast the coconut in a pan on the stovetop over medium heat.
  2. Process: In a food processor, combine the toasted coconut and pitted dates. Pulse until the mixture is well combined and begins to form a dough-like ball.
  3. Form Cookies: Remove the dough from the processor. Take about 1 tablespoon of dough, roll it into a ball, then shape it into a round cookie. Using a straw or chopstick, carefully punch a hole through the center, enlarging it slightly to resemble a ring shape. Reshape the cookie gently if needed.
  4. Set: Place the shaped cookies on a parchment-lined baking sheet and transfer them to the freezer. Let them harden for about 5 minutes while you prepare the chocolate.
  5. Melt Chocolate: In a shallow microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 20-30 second increments, stirring in between, until the chocolate is smooth and ready for drizzling.
  6. Coat Cookies: Remove the cookies from the freezer. Dip each cookie’s bottom into the melted chocolate, then place back on the parchment paper. Drizzle any remaining chocolate over the tops of the cookies for extra decoration and flavor.
  7. Freeze: Return the cookies to the freezer or fridge for 10-15 minutes to allow the chocolate to harden completely. This step will make it easier to remove the cookies from the parchment without sticking.
  8. Enjoy: Serve the cookies immediately after letting them warm slightly at room temperature for a few minutes or store them in an airtight container in the refrigerator for up to one week.

Notes

  • Watch the coconut carefully while toasting, as it can burn very quickly.
  • If you don’t have a food processor, you can finely chop the dates and coconut and mix thoroughly by hand, though the texture will differ slightly.
  • Use good quality dark chocolate for the best flavor and melting consistency.
  • These cookies are naturally sweetened with dates and contain no refined sugar.
  • Store the cookies in the fridge to keep the chocolate from melting, especially in warm temperatures.

Find it online: https://dishcooks.com/homemade-samoas-cookies-recipe/