I love making sweets because when they turn out good, I’m soo excited. I did try to cut back on sweets for the New Year but I heard resolutions were a thing of the past. Back to the point, I was mulling over what to do when Jeremy, our new chef suggested we try making Samoas. WAIT, WHAT? Like girl scout cookie Samoas? And he was like, “yeah but wait…my recipe uses condensed milk.” Jeremy, you’re in luck they now have coconut condensed milk. Salivating I ask, “do you think we can try?” And so we did. I’m not going to even tell you, I’m going to make you try this recipe. You won’t regret it. Well, you may regret if you set New Years resolutions and then continued to eat sweets . It’s part of the job, right?
Also, if you can eat Girl Scout Cookies, obviously order as they are amazing!! And it’s Girl Scout Cookie season so place your orders. I’d just say, for future, keep this recipe on the back burner for your samoa cravings.
1 - 8oz can sweetened condensed coconut milk
1lb shredded, not sweetened coconut
8 oz (or more as wanted) Enjoy Life Chocolate Chips
Bring a large pot of water to a boil and place can of coconut milk in the pot. Let boil for 3 hours. Let can cool before opening.
Preheat oven to 400.
Toast coconut in oven for 4 minutes, rotate and toast for additional 4 minutes.
Mix coconut milk cajeta with toasted shredded coconut until fully combined
Scoop balls with 2oz scoop.
Flatten into round mold and bake for 8 minutes. Rotate and bake an additional 5 mins.
Melt chocolate and drizzle over cookies. You can also dip the bottom in chocolate if you like more chocolate like we do!
Poke out hole with ring mold if desired.