Samoas are my favorite Girl Scout cookie. There is something about the combination of toasted coconut and chocolate that makes me tear through an entire box in as much time as it takes Usain Bolt to run 100 meters. In case you don’t know how long that it is, then let me tell you that Usain Bolt holds the World Record for the 100 meter dash in a time of 9.58 seconds. I am not talking about one samoa cookie but an entire sleeve. Given time to breathe and rip open the second pack I could finish a box and beat Bolt’s 19.19 World Record at the 200 meter dash.
Samoas are not allowed in our house anymore because of the fact that I will spend $3.50 or $4.00 or whatever they cost and truly not remember what they taste like because I don’t chew and swallow. It is as if the samoas are aspirin and I toss them down without thinking. When I saw a #WaffleWarsChallenge on Instagram being hosted by FamFitFood I was in. I competed everyday and one day made two waffle dishes to just try to become a finalist. It was tough as there are some truly creative people out there. I was drooling on a daily basis. Friday was coconut day and unfortunately I was unable to participate because of a tragedy in our family.
I pushed my coconut idea of samoas until Saturday as a recovery breakfast from my ride. It turned out to be the right way to get through that morning. Each bite of these samoas waffles was filled with chocolate and coconut. I used my homemade fig-date sauce on the top to make the grids and that was the little kick that was needed to take these over the top. I was in heaven with each bite and so I am now here to share it with you.
By June 24, 2013Published:
- Yield: 4 Samoas Waffles (1 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
Girl Scout cookies have never tasted better and been healthier plus you can eat these for breakfast with no guilt.
- 1/2 cup Garbanzo Flour
- 1/2+1/4 cup Unsweetened Non-Dairy Milk
- 3 Tbsp Unsweetened Coconut Flakes
- 1/3 Cup Thickened Coconut Milk (can)
- 2 Sections Ghirardelli 100% Raw Cacao Bar
- In a bowl add flour, egg and 1/2 cup of non-dairy milk. Whisk until a batter forms and set aside.
- In a microwave safe bowl add remaining milk and break the sections of the cacao bar. Place in microwave for 30 seconds.
- Whisk the cacao bar and milk together until it turns chocolate and then aside to allow it to become a thickened ganache like dipping station.
- Cook the waffles per the manufacturer's directions. Remove and place them on wax paper.
- Take one of the waffles and dip it into the cacao then back onto the wax paper with the dipped side up.
If you have left over cacao then pour it over each waffle.
Place the waffles into the refrigerator for 2-3 minutes.
- Remove the waffles and on the non-dipped side spoon a bit of the thickened coconut milk on all the waffles.
Sprinkle the coconut flakes onto the thickened coconut milk and press down to ensure they stick.
- After all the waffles are covered in chocolate and coconut take a sauce (chocolate or my fig-date sauce) and create the stripes that you see on samoas.
- Serve with milk or a mimosa and enjoy.
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Samoa Girl Scout cookies have never tasted better and been healthier plus you can eat these for breakfast with no guilt.