Samoa Bars
Serves | 9-12 bars
Cookie Layer:
1 ¾ c almond flour
⅓ c butter, ghee, or coconut oil, melted
3 tbsp honey or maple syrup
1 tsp vanilla extract
½ tsp salt
Carmel Coconut Layer:
3 c unsweetened coconut flakes
½ c honey
½ c coconut sugar
¾ c unsweetened coconut cream solids
Pinch of salt
1 tsp vanilla extract
Chocolate Drizzle
⅓ c dark chocolate chips
½ tsp coconut oil
Directions:
Preheat oven to 350°F.
Add shredded coconut to a baking sheet and spread evenly. Set aside. Line an 8×8" baking dish with parchment paper.
In a bowl, mix together the dry ingredients for the cookie layer. Then, add the wet ingredients and stir until a dough forms. Add dough to prepared baking dish. Spread it out evenly.
Bake for 18-22 minutes until the top is lightly golden. At the same time, place the coconut on the rack below and toast for 10 minutes.
While that is baking, make the caramel sauce. Add honey, coconut sugar, coconut cream solids, and salt to a small saucepan on medium heat. Bring to a boil, then turn down to medium-low and simmer for 10 minutes while stirring. Turn off the heat and add vanilla. Stir in roasted coconut flakes.
Let cookie layer cool slightly. Press the caramel coconut layer on top of the cooled cookie layer and spread evenly. Transfer to the fridge until set and hardened (around 30-60 minutes or longer).
Melt chocolate chips and coconut oil in a microwave in 30 second increments, stirring after each one or on the stovetop.
Drizzle chocolate over the top of the Samoa cookie bars and sprinkle with coarse sea salt if desired.
Notes: Store covered in the refrigerator for up to 3 days.
For the coconut cream solids, refrigerate the coconut cream for 24 hours to allow the solids to separate and firm up. Scoop out only the thick solids for this recipe. One can yields about ¾ c solids.
Samoa Apple Cookies: For a quicker version, slice apples and remove the core center using a round piping tip. Top each slice with the caramel-coconut layer and finish with a drizzle of chocolate. Serve immediately.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
