No Bake Samoas

Simple to make with our Organic Coconut Cooking Oil, these cookies are about to be the most popular dessert at any gathering. 



  1. Preheat the oven to 350° F. Spread the shredded coconut in an even layer on a baking sheet and toast for 3-4 minutes, until golden brown. Remove from the oven and let cool completely.
  2. In the bowl of a food processor fitted with the blade attachment, add dates, cooled toasted coconut, almond butter, salt, and vanilla. Pulse for 1-2 minutes, until mixture is well combined and clumps together when scooped.
  3. Scoop dough into balls using a 1 1/2 tablespoon cookie scoop and place on a parchment-lined baking sheet. Gently press down each cookie ball to flatten into a disc and use a skewer or chopstick to create a hole in the center. Place cookies in the freezer for 10 minutes while you prepare the chocolate.
  4. Combine chocolate and Carrington Farms Organic Coconut Oil in a bowl and microwave in 30-second intervals until smooth and melted.
  5. Dip the bottoms of each cookie in the chocolate and place back on the baking sheet. Drizzle the tops of the cookies with the remaining chocolate and freeze cookies for 5-10 minutes to set.