Girl Scout Samoas

Preheat the oven to 300 ̊F. Line a baking sheet with parchment paper.

Combine the shredded coconut, coconut flour, almond flour, and sea salt in a bowl. Mix well.

In another bowl, beat the eggs. Add the coconut oil, coconut sugar, vanilla extract, and almond extract. Mix well. Add the dry ingredients to the wet ones. Mix until fully incorporated.

Shape the dough into 32 cookies. Place on the prepared baking sheet and press down. Use an apple corer to remove the center of each cookie. Use that extra cookie dough to make additional cookies. Bake for 20 minutes, until golden. Chill the cookies for 20 minutes.

Combine the coconut palm sugar, coconut milk, coconut oil, vanilla extract, and sea salt in a skillet. Mix well and place over medium high heat. Bring the mixture to a boil, reduce to low heat, and continue to cook, stirring often, for 5 minutes.

Temporarily remove the skillet from heat. Whisk in the baking soda. The caramel will turn a lighter color and will become creamy.

Return to low heat. Cook, mixing often, for 2 minutes. Allow to cool and thicken for 5 minutes before using. Store in the fridge. Enjoy!

Place the shredded coconut in a dry skillet over medium heat and toast until golden.

Place the chocolate and remaining 2 tablespoons coconut oil in a small saucepan. Place the saucepan in a medium skillet filled with an inch of water. Turn the heat on medium-low and stir often while the mixture becomes smooth.

Spread caramel over each cookie and sprinkle with toasted coconut.

Cover a large plate with parchment paper. Dip the cookies in the melted chocolate and place on the prepared plate. Drizzle chocolate over the top. Place back in the fridge for 15 minutes, until the chocolate hardens. Enjoy!