I love Girl Scout cookies (my favorites are Samoas, Tagalongs, and Thin Mints) and have ever since my days as a Girl Scout. This year, I didn’t buy any of the cookies on sale (can you believe it?), mostly because my coworker didn’t have any available. Usually, he sells some on behalf of his daughter, but this year her troop decided the cost of the whole operation wasn’t worth it. While I did miss having the delicious cookies a little bit, I’m always conflicted about getting them anyway because they contain corn syrup. And I try to stay away from goodies that contain corn syrup (hydrogenated or otherwise).
But, when I made these, it was like eating a coconut thin mint. So delicious. You can find the original recipe here, but I tweaked the process a little. Mostly because I don’t have a food processor and shredding the coconut is more difficult in a blender. I also encourage you to just go ahead and double the recipe. By the time you make one batch, you’ll already want to make another.
2 cups shredded (unsweetened) coconut
4 Tbsp coconut milk
4 Tbsp coconut oil
1 – 2 Tbsp honey (if using sweetened coconut) or 1/2 cup honey (if using unsweetened coconut)
1/2 Tsp pure peppermint extract
2 cups dark chocolate chips
In a food processor, cut up the coconut until it’s very fine. Since I used sweetened coconut (only kind Target had) and a blender, this did not work as I expected and I diced up the coconut on a cutting board and then put it in the blender. Add coconut milk, coconut oil, honey, and peppermint extract. Process for about 30 seconds until the mixture is paste like. If using a blender, transfer mixture to a large glass bowl, which makes working with the paste a lot easier.
Line a cookie sheet with parchment paper or non-stick aluminum foil. Using a tablespoon, shape paste into rounds. Or, if you want mini patties use a 1/2 tablespoon. Place patties on cookie sheet and place in freezer for about 10 minutes.
In a double boiler over low-medium heat, melt the chocolate (if you prefer, you can use the microwave). Now for the fun part – remove patties from freezer and dip and coat in melted chocolate. Let chocolate cool and harden, then serve. Store any leftovers in the freezer.
The way I approached the dipping process was to leave the chocolate in the double boiler over very low heat (or no heat) and then just placed the patties in the chocolate one by one and swirled them around. The first patties turned out beautifully smooth, but the rest ended up looking like misshaped chocolate rocks (yes, rocks!) because the chocolate started to harden a little. Then a week or so ago, I found this wonderful video from Crazy for Crust on how to dip truffles in chocolate. While these are not truffles, I think the same approach could apply.