Copycat Keto Samoa Cookies

If you are like me you love yourself some yummy girl scout cookies. My all time favorite? The Samoa cookies. Given that there are girl scouts at every super market corner these days, I thought it only fitting to ketofy this cookie. Afterall, shouldn't everyone get a chance to experience some of this deliciousness without the guilt of carbs and sugars? 

Keto and low-carb friends rejoice! This version has the flavor, texture and taste that rivals the original with far fewer carbs. Plus because I used unsweetened shredded coconut, there is only a minimal amount of naturally occurring sugar/carbohydrates.

ONE 'normal' Samoa girl scout cookie will set you back 9grams of Carbs with 5g of sugar. 
My copycat Keto Samoa cookie is only 0.5g of Net Carbs and 0g of sugar!

Ingredients:
*Cookie Base: Follow my Shortbread Butter Cookie Recipe
*Caramel: Follow my Keto Caramel Sauce Recipe
1.5 cup unsweetened shredded coconut
3/4 cup Lily's dark or semisweet chocolate morsels
3 teaspoons coconut oil

Directions:

1. Mix the Cookie dough per the regular recipe instructions.
   NOTE: The only change would be to rollout the dough between 2 sheets of parchment paper to about a 1/4" thickness and use a small 2" round cookie cutter to cut circles out for your cookie base.
   
2. Bake per the recipe instructions. Remove when done and cool completely.
3. Make the caramel sauce per my recipe and set aside to cool.
4. While everything else is cooling, prep the coconut. Spread a thin layer of the shredded coconut on a parchment lined baking sheet and bake in the oven at 250° for 8-10 minutes or until a light golden brown color (be careful not to burn it). Stir the coconut every 1-2 minutes to ensure even browning.
5. When done, add the coconut to the caramel sauce and stir to combine.
6. Carefully spoon the coconut on the cookie in a ring form. Place the cookie in the fridge to set and harden.
7. While setting, melt your chocolate for the chocolate base and drizzle.
8. Combine chocolate chips and coconut oil in microwave safe bowl. Heat at 50% power in 20 second intervals until the chocolate is melted. Stir in between intervals.
9. Remove the cookies from the fridge. Carefully dip the cookie in the chocolate to coat the boat. Place on a cookie cooling rack to allow the chocolate to drip and set. Take the remaining chocolate and drizzle over the cookie in a zig zag.
10. Set cookies back in the fridge for at least 20 minutes to set completely. ENJOY!

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