3 Ingredient No Bake Samoas Cookies

If your dates are very soft and moist, you can use them straight out of the bag. If they seem a little bit dry, you can rehydrate them first by soaking them in hot water for about 15 minutes and then drain off the water and pat them dry. Then add the dates to a food processor and pulse until you have a smooth date paste (a few small flecks of date skin are okay). You will need to scrape the sides of the food processor a few times with your spatula to help the food processor mix.

Bring a nonstick pan to medium heat and add in the shredded coconut. Stirring continuously, toast the coconut until the shreds are golden brown. You will need to move the coconut around as it is toasting to prevent burning. Once the coconut starts browning, I recommend reducing heat to low medium to prevent the coconut from turning too brown too fast. Continue cooking and stirring until all the coconut is toasted.

Transfer the coconut to the food processor with the date paste. Pulse until the coconut is fully incorporated in with the dates (this should only take a few seconds). Your mixture should be a little bit sticky but you should be able to scoop and flatten and shape the mixture.

Using a 1.5 tbsp cookie scoop, scoop the cookie mixture and release onto a parchment paper lined baking sheet, spacing each ball about 2 inches apart.

Flatten each scoop into a round circle, about 2.25 inches wide. Then use your finger to put a small round hole in the center of each cookie (about 1/2 inch wide). Try to shape cookies and the cookie holes to be as round as possible.

Place cookies into the freezer until fully solid (about 30-60 minutes).

When cookies are almost ready, add chocolate to a small microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely smooth and melted. If desired you can add a little bit of melted coconut oil (1-3 tsp) to thin out the chocolate if you prefer a thinner chocolate coating.

Dip the bottoms of each cookie in chocolate, shaking off any excess chocolate, and then place the cookies back onto your baking sheet. Try your best to wipe off any excess chocolate that puddles when you place the cookies on the parchment paper and also make sure the cookie holes are not covered in chocolate.

Add thin chocolate drizzles over cookies with the remaining melted chocolate.

Place cookies back into fridge or freezer to set. Store uneaten cookies in fridge or freezer.