Copycat Samoas

Swap those cookies for this treat, that will still satisfy your sweet tooth but with much less sugar and more protein! 


  • 100g pitted dates (~10 dates)
  • ¾ cup toasted unsweetened coconut
  • 1-2 Tb Easter Bunny’s Delight AB
  • pinch salt
  • splash vanilla extract

Chocolate drizzle:

  • ~¼ c Lily’s dark chocolate chips
  • ¼ tsp coconut oil


  1. To toast your coconut shreds, preheat oven to 300. Spread the coconut out on a lined baking sheet.
  2. Toast for 5 mins. Keep a close eye on it. Add the coconut, dates, almond butter, salt and vanilla to a food processor and blend into a fine crumb.
  3. Roll into six balls and flatten slightly on some parchment. Make a small hole in the middle with the end of a wooden spoon. Add a little more coconut on top if you like.
  4. Put in the freezer while you melt the chocolate.
  5. Melt chocolate and coconut oil in microwave for two 25-second intervals.
  6. Dip the cookies in the chocolate and then drizzle the tops.
  7. Put in the freezer to set and then enjoy!

Recipe by @kaleandkiddos for American Dream Nut Butter.


  • Samoas are my favorite Girl Scout cookie! I’m definitely trying this!

    Kaitlyn on

  • I’ll be making these. My hubby LOVES samoas!!

    Mary Smith on

  • One of my favorite GS cookies! This is a must-try!

    Saundra on

  • This looks amazing! Gonna try it out this week!!!

    Kristine Devine on

  • This doesn’t get cuter! A must try!

    Haylee Monteiro on

  • Genius! Such a great healthier alternative! 👏👏👏

    Jessica on

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