The "Lazy Samoa", a creation of the The Post Punk Kitchen, is known in the vegan cookie community as the alternative to the popular Girl Scout Cookie.
"Lazy" because, unlike its go-getting forefather who can only be obtained through ambitious small girls in funky green uniforms, these cuties feel more nourishing, as they are solely powered by coconut and chocolate. That said, they still will quite possibly be the most surprisingly yummy cookie that no one will believe are homemade.
For the chocolate and toasted coconut lover who wants a chewy cookie, put down the purple box and get you and your sweettooth in the kitchen.
The Lazy Samoas from Vegan Cookies Invade Your Cookie Jar will impress all of your omnivorous and herbivorous friends. (And I don't say that about every vegan dessert I make, remember those Beet Cookies that we agreed not to bring to social events with people who already are suspicious of a cookie without butter, let alone with beets in them?).
Lazy Samoas / Chocolate Coconut Cookies
Yields 2 dozen
2 cups shredded coconut flakes, toasted
1/3 cup coconut oil (I used melted Earth Balance)
3/4 cup brown sugar, packed
1/3 cup almond or any nondairy milk
1 tablespoon ground flaxseed
1 1/2 teaspoon vanilla extract
1 cup white wheat flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan chocolate chips
2 tablespoons coconut oil
Heat oven to 350F. Lightly grease or parchment-line two baking sheets.
To toast coconut, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.
In a large bowl, beat oil, sugar, almond milk, flax, and vanilla with a hand mixer until smooth. Sift in flour, baking soda, and salt. Fold in toasted coconut.
Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet. Shape a hole in each; if your hands get sticky have a bowl of water nearby to dip your fingers in. Flatten down each cookie and bake for 8 minutes, until bottoms are light brown. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
While cookies are cooling, melt chocolate chips in a double boiler. Stir in oil. Turn off heat and let sit for a minute to cool down enough to handle comfortably. Have parchment-line baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolated.
Using an offset spatula or spreading knife, lightly line each cookie's bottom with chocolate. Let firm in fridge while you transfer remaining melted chocolate into a pastry bag, then give each cookie some stripes of chocolate on top. Or you could just skip the whole pastry bag thing and use a spoon to drizzle some rebellious patterns over. Let set in fridge until chocolate is firm and enjoy.