Date Samoa Cookies
This recipe started with a pantry problem—too many dates, and not much time before they expired. The solution? A batch of these rich, chewy, Samoa-inspired cookies. A buttery shortbread base gets topped with a naturally sweet date caramel and coconut mixture, then finished with dark chocolate and a touch of flaky salt. It’s the perfect way to use up medjool dates before they go soft—plus, there’s no refined sugar in the filling, and they’re just indulgent enough to feel like a treat. Store them in the fridge, savor them all week, and feel a little smug every time you avoid food waste and satisfy your sweet tooth.
Yield: 32 1 ½ inch diameter cookies
Ingredients:
Cookies:
-10 Tbsp butter, softened
-1/2 cup powdered sugar
-1/2 tsp vanilla extract
-1 ½ cups all-purpose flour
-1/2 tsp salt
Date Coconut Filling:
-20 medjool dates
-Pinch of salt
-1 tsp vanilla extract
-1 ½ cups dried sweetened coconut
Topping:
-2 oz dark chocolate
-Flaky salt, if desired
Steps:
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For the cookies, cream together the butter and sugar until light and fluffy. Beat in the vanilla. Then mix in the flour and salt, just until combined.
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Form the dough into a round, flat disc, and wrap in plastic wrap. Allow the dough to chill in the fridge for 1 hour.
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After the dough has chilled, roll out to ¼ of an inch in thickness. Cut circles, I used a 1 ½ inch diameter circle cookie cutter. For the traditional samoa look, use the dull end of a skewer to make holes in the center.
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Arrange the cookies on a lined baking sheet and bake for 10 minutes at 350 degrees Fahrenheit.
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While the cookies are baking a cool, start on the date coconut filling. Begin by removing the pit of the dates and slicing them in half. Then allow them to soak in warm water until fork tender. This should take about 15 to 30 minutes, depending on how dry they originally were.
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Pulse the softened dates in a food processor with the vanilla and salt. You will likely need to add a few splashes of water, to help the dates blend and reach desired consistency. The date caramel should be thick, but spreadable.
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Add the date mixture to a bowl and mix in the shredded coconut.
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Top the cooled cookies with about 2 tsps of the date coconut filling each. You may need to use the skewer to help shape a center hole in the date mixture.
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Once the cookies have been covered, place in the fridge to allow the date caramel to firm up. this should take about 1 to 2 hours.
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For the topping, melt the dark chocolate, either in the microwave or in a double boiler. Drizzle on top of the cookies and top with flaky salt, if desired. You can also dip the bottoms of the cookies, for a more chocolatey flavor.
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Store cookies in an airtight container in the fridge.