Preheat oven to 375°F. Spread shredded coconut onto baking sheet and toast for 5 minutes, until coconut is a light golden brown color.
Add dates, toasted coconut, and 1 Tbs coconut oil into food processor. Pulse until mixture is combined and starts to form ball of dough.
Remove from food processor, roll tablespoon-sized piece of dough into ball and then shape into round cookie.
Using straw or chopstick, punch hole in middle of dough. Move straw or chopstick around a bit to make hole wider, if needed. At this point, you’ll likely need to reshape cookie a bit.
Place all cookies on sheet lined with parchment and transfer to freezer to harden up a bit.
While cookies are in freezer, add chocolate and remaining 1 tsp of coconut oil to shallow microwave-safe bowl and melt in 30 second increments until chocolate is melted enough to drizzle. (Can also melt in double boiler.)
Take cookies from freezer and dip each one in chocolate to coat bottom. Place cookies on parchment and use remaining chocolate to drizzle over top of cookies. Transfer cookies back into freezer for 15 minutes.
Wellness Corner Notes:
For those of you who have enjoyed girl scout cookie samoas, these are fun ‘healthier’ treat made with only unprocessed whole ingredients that have many nutritional benefits.
They are lots of fun to make and even if your ‘drizzles’ are more of a splotchy mess like when we have samoas-making shenanigans in the kitchen with our youth volunteers, the chocolatey goodness will make the abstract art seem even better!
What if one night could help nourish hundreds? Join us for a night of community, vibrant food, and collective hope!
