Cookies
- Preheat the oven to 300F and prepare 2 cookie sheets with parchment paper.
- In a food processor add 200 grams of Chocolate Sea Salt Granola. Process until finely ground.
- In a bowl mix all dry ingredients including the ground Granola. In a small separate bowl whisk the egg with maple syrup.
- Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
- On a floured surface roll out dough to ⅛ inch thickness. Cut out cookies with a round linzer cookie cutter or a donut cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
- Take cookies out of the oven and let them cool down for about 15 minutes. Repeat the process until the dough is gone.
Coconut Caramel Layer
- Combine coconut sugar and coconut cream in a small saucepan and bring to a simmer.
- Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickens.
- Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
- Spread coconut flakes evenly onto a lined baking sheet and bake for about 8-10 minutes at 325 degrees Fahrenheit, stirring every few minutes to ensure even toasting. Set aside to cool.
- Stir coconut flakes into the cooled caramel.
- Assemble Samoa cookies by adding 1-2 tbsp of caramel coconut mixture onto each cookie ring. With a spoon or your fingers spread onto the cookie evenly.
- Place cookies in the freezer for about 20-30 minutes.
- Take cookies out of the freezer and dip into melted chocolate. Drizzle the remaining chocolate on top and sprinkle with flaked sea salt. Enjoy!
- Store leftovers in an airtight container in the fridge for about 5-7 days.
