But most of all, I loved Samoas (aka Caramel deLites, apparently). Chewy, chocolaty, coconut packed rounds of awesomeness. Appealing to both young and sophisticated palates alike, they remain my all time favorite. And if you try to tell me Do-si-dos trump Samoas, we cannot be friends. Because that is just wrong.
These macaroons take about ten minutes to make and require no baking. Better yet, they are gluten/dairy-free, and Paleo friendly. Enjoy!
Yield: approximately 30 golf ball sized macaroons
Toasting really intensifies coconut’s flavor. Be sure to do it in a moderately low oven (around 325 degrees) and keep a careful eye on the coconut as it can go from beautifully browned to burnt in a matter of seconds.
1. In a large bowl combine shredded coconut, cocoa powder, and coconut flour.
2. In a saucepan over medium heat, melt together maple syrup, coconut oil, salt and vanilla extract.
Pour over coconut mixture and combine.
3. Form into golf-ball sized rounds and place on a parchment lined sheet pan. Place in the freezer
for 10-15 minutes, or until firm.