Lazy Samoas

Posted on: October 4th, 2010 by missycoppage No Comments

These were always my family’s favorite Girl Scout cookies.  We had to buy like 4 boxes of them and they were gone in a matter of days.  I got this recipe from the cookbook Vegan Cookies Invade Your Cookie Jar.  I made a couple of changes to accommodate what I had on hand. The recipe calls for all-purpose flour, but I used Whole Wheat Instead and I did not have coconut oil so I used Safflower Oil. They turned out so delicious and so similar to the real thing.

Lazy Vegan Samoas

2 Cups Grated Unsweetened Coconut
1/3 Cup Unrefined Coconut Oil (or any neutral tasting oil; safflower,vegetable, etc.)
3/4 Cup Firmly Packed Brown Sugar
1/3 Cup Nondairy Milk
1 Tbsp Ground Flax Seeds
1 1/2 tsp Pure Vanilla Extract
1 Cup Whole Wheat Pastry Flour
1/4 tsp Baking Soda
1/2 tsp Sea Salt
Chocolate Coating:
1 Cup Vegan Chocolate Chips
2 Tbsp Coconut Oil (or neutral oil again)
*Preheat oven to 350 degrees
*Line 2 baking sheets with parchment paper
*Toast coconut on stove in a large skillet over med-low heat.  Stir occasionally and toast until light golden brown.  (8-10 minutes)  Remove from heat and stir occasionally as it cools.
*In a large mixing bowl combine oil, sugar, milk, flax, and vanilla until smooth.  Add flour, baking soda, and salt and mix to form thick bater.  Fold in Coconut.
*Scoop onto baking sheet about 1 Tbsp at a time, 2 inches apart.  (They will rise a little)
*Flatten each cookie with the back of a measuring cup or your fingers.  Use your fingertip to make a small hole in the center of each cookie.
*Bake for 8 minutes until edges are golden
*Let cool on baking sheet 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, transfer onto a cutting board or cookie sheet covered in wax paper.

*While they are cooling, melt chocolate chips in microwave or double boiler. (I use a pot with a couple of inches of boiling water and a metal mixing bowl on top)


*Stir continuously until all chips are melted.  Next add oil and stir.
*Let cool for 5 minutes to thicken slightly.  Dip cookie bottoms in chocolate then place on wax paper.  Once all bottoms are covered use a fork to drizzle remaining chocolate over cookies.  Place in refrigerator and let cool for about 30 minutes to firm the chocolate.
*Store cookies in a loosely covered container in a very cool place.

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