We had a dinner party at our house and everyone brought something to make and share. One friend brought the ingredients to make a little piece of Heaven. I have strayed to the dark side when it comes to baking Paleo, as in I just don’t do it often anymore. I enjoy the flexibility of being able to use flour and whatever ingredients I want. With that being said, these are divine and so mouthwatering that I literally licked the chocolate off of my friend Mindy’s fingers after she was done dipping the cookies. Chocolate Coconut lovers, this is for you! A Paleo Chocolate Coconut Samoa Cookie recipe you will treasure. Thanks Mindy!!

INGREDIENTS I USED

– 2 cups toasted unsweetened shredded coconut

– 1 cup Almond flour (my favorite brand is Honeyville blanched almond flour, you can buy it at Costco)

– 1/4 tsp Baking soda

– 1/2 tsp Salt

– 1/2 heaping cup of coconut sugar

-1/4 cup Silk coconut milk

-1 tbs ground flax seeds

-1/3 cup softened coconut oil

-1 tsp vanilla

– 1 cup dark chocolate morsels for melting

– 1 tbs coconut oil for melting with the chocolate

FOR THOSE TRACKING THEIR DIET

Makes 24 cookies/ Macro breakdown is per (1) cookie

Carbs: 8.8 g

Fat: 10.4 g

Protein: 2 g

Total Calories: 133

THIS IS HOW I DID IT

Preheat the oven to 350 degrees. I find a silpat to work best while making these cookies but parchment paper will work too.

toast the coconut in a pan over low heat until the coconut is golden, remove from heat once toasted and let it cool. ** I like to put the coconut on a plate instead of leaving it in the pan so the coconut doesn’t over cook.

whisk the coconut oil and sugar together, then add the coconut milk, vanilla and ground flax. Whisk until combined. Add the almond flour, baking soda and salt stir until there are no lumps, fold in the cooled shredded coconut.

roll the cookie dough into balls, press the middle of the cookie with end of a wooden spoon or your finger to make a hole in the center then flatten just a little bit with the back of a measuring cup.

bake 8 mins, cool cookies on the cookie sheet then remove and let cool completely.

I like to put the cookies in the freezer on the cookie sheet so they set up nice and hard

melt the chocolate and 1 tbs of coconut oil together. Dip the bottom of each cookie in the chocolate and place it back on the silpat/cookie sheet that was in the freezer, once they are all dipped drizzle chocolate over the top of the cookies. Place back in freezer for a few mins to set the chocolate.

Eat all the cookies. They will melt in your mouth and they are absolutly delectable.