Copycat Girl Scout Samoas

Prep a baking sheet with parchment paper. 2. Toast coconut shreds in a pan on medium heat until golden brown and toasted. Stir constantly otherwise it will burn. This will take about 5 minutes. 3. Add the coconut into a food processor. Add oats. Blend for 30 seconds. 4. Add the dates, vanilla and salt. Blend until it’s completely combined. It will be a crumbly texture but will stick together when rolled into cookies. 5. Make cookies with 2 tablespoons of the cookie dough. Form balls then shape into a flat round cookie. Place them on the baking sheet. Use a straw to make holes in the center. Freeze for 10 minutes. 6. Melt dark chocolate chips by microwaving them in 45 second increments until melted, stirring as you go. Dip the bottom of each cookie in melted chocolate and place back on the baking sheet. Drizzle chocolate on top as well using a spoon. 7. Freeze for 15 minutes then enjoy! Store in the fridge.