Healthier Samoa Cookies
1 ripe banana (mashed well)
1 cup shredded coconut (sweetened tastes better, but unsweetened works to--a drier cookie)
1/3 cup dark chocolate, chopped
Optional:
1 tsp coconut oil (to help the chocolate melt smoothly)
Flaky sea salt for topping
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Mix banana and coconut.
Scoop balls of the mixture onto the baking sheet. Flatten slightly and use a chopstick to press a hole into the center of each, forming a ring shape.
Bake for 10-12 minutes, or until the edges are golden brown.
Cool completely on the pan.
Melt the chocolate in the microwave, stirring every 30 seconds until smooth.
Dip the bottoms of the cooled cookies into the chocolate, place them back on the parchment, and drizzle the remaining chocolate over the tops.
Place the freezer for 5-10 minutes to allow the chocolate to harden. Enjoy!
Keep leftovers in the fridge.
Based on this recipe. Makes about 6 cookies.
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