Girl Scout Troop 30!
As a former Girl Scout and daughter of a dedicated troop leader, I consider myself something of a cookie connoisseur. For one month every spring, our dining room was piled high with boxes of the iconic treats. My mother would agree that I was not the most motivated seller, but I like to believe I would have earned a badge (had it existed) for the most committed consumer. Here was a typical day for me during cookie season: Trefoils with milk for breakfast; Tagalongs and the Brady Bunch after school; and Thin Mints before bed (they left my mouth so minty fresh!).
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.
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.
Earning our first-aid badge by learning how to perform the Heimlich maneuver
My love of Samoas has not faded over time, but my eating habits have. As a health foods chef who tries to avoid anything artificial, I’ve had to forgo the much anticipated spring cookie binge. Luckily, I have found an alternative: Chocolate Coconut Macaroons. These guys hit all the same notes as the Samoas without all the preservatives and corn syrup. I call these Grown-Up Samoas but they go over well with younger crowds too.
These macaroons take about ten minutes to make and require no baking. Better yet, they are gluten/dairy-free, and Paleo friendly. Enjoy!
These macaroons take about ten minutes to make and require no baking. Better yet, they are gluten/dairy-free, and Paleo friendly. Enjoy!
CHOCOLATE COCONUT MACAROONS
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.
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.
| Ingredients: 3 ½ cups unsweetened shredded coconut, toasted 2/3 cups cocoa powder ½ cup coconut flour or almond flour ¾ cups maple syrup (the real stuff) ½ cup virgin coconut oil ½ teaspoon fine sea salt 1 tablespoon vanilla extract |  |
Procedure:
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.
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.
If you’re looking for the real thing (no judgments), you can track them down on the Girl Scout’s website. Here’s a list of locations in Madison, WI. There’s even a Cookie Finder App!
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