Instructions
- Preheat your oven to 375 degrees f.
- Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
- Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily.
- Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
- Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
- Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
- Melt the chocolate and coconut oil together in shallow microwave safe bowl, stirring well to combine at 30 second intervals until fully melted.
- Alternately, you can use a double broiler method to melt your chocolate.
- Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
- Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top… just for looks!
- Refrigerate for up to 2 weeks or freeze for up to 2 months.
