Your eyes do not deceive you. This is my vegan and gluten free variation on the classic Girl Scout Caramel deLites (also known as Samoas), using my simple and delicious Oatmeal Coconut Almond Cookies as a base for the sumptuous chocolate and Cocomel-coconut topping. They are so fun to make and even more fun to devour.
Ingredients
1 1/2 cups oats (or oat flour)
1/2 cup almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup unsweetened shredded coconut
pinch of salt
1/3 cup full fat coconut milk (plus an extra splash)
2 tablespoons coconut oil
coconut oil cooking spray (optional)
6 tablespoons agave nectar (or maple syrup)
1/2 teaspoon almond extract
8 oz vegan baking chocolate, chopped
7 oz Cocomels Coconut Milk Caramels (2 bags)
1 1/2 cups oats (or oat flour)
1/2 cup almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup unsweetened shredded coconut
pinch of salt
1/3 cup full fat coconut milk (plus an extra splash)
2 tablespoons coconut oil
coconut oil cooking spray (optional)
6 tablespoons agave nectar (or maple syrup)
1/2 teaspoon almond extract
8 oz vegan baking chocolate, chopped
7 oz Cocomels Coconut Milk Caramels (2 bags)
Preheat your oven to 325°F. Spin the oats in a food processor until finely ground like flour. In a mixing bowl, stir together almond flour, oats, baking soda, baking powder, 1/2 cup shredded coconut and a pinch of salt.
In another bowl, incorporate the coconut milk, coconut oil, agave and almond extract. Mix the wet ingredients in with the dry. Refrigerate the dough for a half hour.
Line a baking sheet with parchment paper and optionally grease with coconut oil spray. Spoon evenly spaced balls of dough onto the pan. For added Girl Scout authenticity, make a hole in the middle of the cookies with a chopstick or small wooden dowel.
Bake for 15 minutes until the cookies are golden, rotating the pan halfway through the baking time. Set them on a rack to cool while you prepare the toppings.
For the Cocomel-coconut topping, toast the remaining 3/4 cup shredded coconut by placing it on a baking sheet lined with parchment paper in the 325°F oven for about 10 minutes.
Meanwhile, melt the chopped chocolate in a microwave safe bowl in the microwave on 50% power, stirring in between 30 second intervals until thoroughly melted. Reserve some of the chocolate in a ziplock or pastry bag for the signature stripes. Next, dip the bottom of the cooled cookies in the remaining melted chocolate and transfer them to clean parchment paper. To help the chocolate harden faster, pop the sheet into the freezer while you finish preparing the toppings.
Once the toasted coconut is ready and set aside, microwave the unwrapped Cocomels, along with a splash of coconut milk, in a microwave safe bowl on 50% power, stirring in between 30 second intervals until thoroughly melted. Stir the toasted coconut into the melted Cocomels and spread the ooey gooey mixture overtop the cookies.
For the stripes, drizzle overtop using the reserved chocolate in the ziplock or pastry bag and get ziggy with it. Enjoy!
In another bowl, incorporate the coconut milk, coconut oil, agave and almond extract. Mix the wet ingredients in with the dry. Refrigerate the dough for a half hour.
Line a baking sheet with parchment paper and optionally grease with coconut oil spray. Spoon evenly spaced balls of dough onto the pan. For added Girl Scout authenticity, make a hole in the middle of the cookies with a chopstick or small wooden dowel.
Bake for 15 minutes until the cookies are golden, rotating the pan halfway through the baking time. Set them on a rack to cool while you prepare the toppings.
For the Cocomel-coconut topping, toast the remaining 3/4 cup shredded coconut by placing it on a baking sheet lined with parchment paper in the 325°F oven for about 10 minutes.
Meanwhile, melt the chopped chocolate in a microwave safe bowl in the microwave on 50% power, stirring in between 30 second intervals until thoroughly melted. Reserve some of the chocolate in a ziplock or pastry bag for the signature stripes. Next, dip the bottom of the cooled cookies in the remaining melted chocolate and transfer them to clean parchment paper. To help the chocolate harden faster, pop the sheet into the freezer while you finish preparing the toppings.
Once the toasted coconut is ready and set aside, microwave the unwrapped Cocomels, along with a splash of coconut milk, in a microwave safe bowl on 50% power, stirring in between 30 second intervals until thoroughly melted. Stir the toasted coconut into the melted Cocomels and spread the ooey gooey mixture overtop the cookies.
For the stripes, drizzle overtop using the reserved chocolate in the ziplock or pastry bag and get ziggy with it. Enjoy!