There is a popular but not-yet-academically-proven theory that Samoa cookies are named after the Island, as coconut is one of its top exports. We'll probably never know if it's true or not but one thing we know for sure- these Samoa cookies are irresistable.
Method of preparing the cookies:
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Preheat oven to 380°F.
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Boil the dates in water for 5 minutes, drain and let cool.
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Line a baking dish, layer the coconut flakes and toast for 5 minutes until golden, but not brown.
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Pulse the dates and 3/4 cup coconut flakes in a blender until even and smooth.
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Fill up a lined cupcake pan or donut mold with the mixture, 1 tbsp at a time. Make sure to press the mixture so that it's firm.
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In a bowl, mix the 4 tbsp coconut oil and maple syrup. If the oil isn't liquid, put it in the microwave until smooth.
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Take the cookie tray out of the freezer (but leave the cookies inside the tray) and pour the maple-coconut mixture over them. Freeze again for 30 minutes.
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Melt the chocolate chips with the remaining 1 tbsp. coconut oil.
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Take cookies out of the tray. Line a baking dish with parchment. Dip the bottom in the chocolate, and place upside down on a cooling rack to set.
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To serve, you can drip chocolate lines with the help of a piping bag.
Source: Green Smoothie Gourmet
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