Momma Scout Coconut Cookies

Those pretty little girl scouts can sell some cookies. I won’t lie, I always buy some from them. It doesn’t matter that I can’t eat them, I’ll give them away as gifts. I think it is great that they go out (in bad weather even) to sell the cookies for their troop. I think it’s important to teach children values and I think the girl scouts do that. So yes, you sweet children – I will buy your cookies and not eat them. That’s why I decided to make these. I’ve seen a LOT of recipes on websites and Pinterest for copycat Girl Scout cookies but honestly my diet has ruled all of them out in some way. However, my version is gluten, dairy, soy and egg free. These cookies take a softer cookie base and add in that same gooey coconut filling topped surrounded by chocolate like the traditional Samoa. This makes about 12 cookies

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½ cup coconut flour
½ cup tapioca flour
¼ cup water
¼ cup coconut oil
¼ cup honey
1 tsp vanilla
½ cup mashed banana
¼ cup coconut cream (solid from canned coconut milk)
¼ cup honey (or maple syrup)
½ cup coconut sugar or brown sugar
1 cup shredded coconut
Chocolate Sauce
½ cup chocolate chips
1 tsp almond milk

  • In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼” thick. Using a donut cutter, cut out small circular cookies.
  • Re-roll dough and cut until all dough is used. Bake at 375°F for about 10 minutes or until slightly brown. Let cool about 15 minutes.
  • Melt chocolate chips and almond milk in a small bowl. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.
  • Meanwhile, bring coconut cream, honey and coconut sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. C
  • arefully spoon coconut filling onto cooled cookies (this is a little tricky and time consuming but worth it). Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes. These keep best covered in the refrigerator.2014-03-02 16.30.51

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