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4.5 from 4 votes

Paleo Vegan Samoa Cookies

Servings: 11 cookies



Coconut Caramel

Chocolate Dip and Drizzle


  • Line a sheet tray with parchment paper. Make sure you have room in the fridge for it. 
  • Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup and salt. Mix well and let sit for a couple minutes to let the coconut flour absorb the moisture. Divide into 11 portions, about 1 tablespoon each. Roll into balls, press flat (about 2 inched wide) and place on the sheet tray. Using the back of a wooden spoon, make a hole in the center. 
  • Blend the dates (drain first), SunButter, and vanilla a minute or two until combined. It won't be smooth. Add in the coconut and blend again until combined. Mixture will be thick. Divide the mixture into 11 portions, about 1 tablespoon each. Roll into balls and press down into the same size as the shortbread. Poke a hole in the center with the back of the wooden spoon and place on top of the shortbread. Gently press the two layers together. Place in the fridge for 1-2 hours. 
  • Once cookies have chilled a little, melt 3/4 cup chocolate in a small bowl, stirring every 30 seconds. Mine took 2 minutes, but every microwave is different. Dip the bottoms of the cookies, covering the shortbread layer. 
  • Melt the 1/4 cup chocolate in a small bowl and drizzle it over all the cookies. Place back in the fridge to harden. 
  • Best stored in the fridge, but can be at room temperature to serve or pack in a lunch. 


*To toast the coconut, place in a dry pan and cook over medium heat until lightly brown. Stir the entire time to make sure it doesn't burn. It should take about 5 minutes.