Clean Girl Scout Samoas



1/2 cup vegan butter, at room temperature
1/4 cup maple syrup
1 tsp vanilla extract
1 3/4 cup Paleo baking flour
1/4 tsp baking powder
1/4 tsp kosher salt
3/4 cup maple syrup
1/2 cup canned full fat coconut cream using only the coconut cream, no water
1 Tbs almond butter
2 1/2 cups shredded unsweetened coconut, toasted
12 oz Hu Keto dark chocolate chips
1 bar Hu Salty Dark Chocolate Bar, chopped

1 Tbs coconut oil


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, using a hand mixer cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, 3-5 minutes. Add the flour, baking powder, and salt, beat until combined and the dough begins to form a ball. If the dough is crumbly, add 1 tablespoon water until the dough comes together.

On counter place a piece of parchment paper. Flour that. Add the dough. Add another piece of parchments paper. Roll out the dough to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut the cookies using a 3 inch circle cookie cutter. Using a 1 inch circle cookie cutter, cut out the center of each cookie. Transfer the cookies to the prepared baking sheet. Roll out the leftover scraps, and repeat until all the dough has been used. Bake the cookies for 8-10 minutes or until lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack.

In a medium pan, combine 3/4 cup maple syrup and the coconut cream and bring to a boil over high heat. Boil 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in the almond butter. Let the mix cool slightly.

Prep baking sheet with parchment paper. Spread coconut out and toast in the oven for 2-3 min until golden brown.

Then stir in the toasted coconut to the caramel mixture. Press 1 tablespoon of the coconut mixture onto each cookie. Place the cookies in the freezer for 15-20 minutes to chill, this will make dipping them in chocolate easier.

Melt the chocolates together. Dip the bottoms of the cookies in the chocolate, flip to bottom side up and return to the parchment lined baking sheet. Place back in the freezer for 10 minutes.

Melt coconut oil and chocolate together. Use a fork to drizzle the tops with chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

Keep stored in the fridge or at room temperature for up to 1 week.