Girl Scout Cookie Trauma
My 9-year-old self dreaded the start of Girl Scout cookie season. While my friends skipped up the steps to ring each doorbell, I hid in my room, counting down the days until Camporee in May. As an introvert, I much preferred roasting marshmallows and staring at the stars to knocking on strangers’ doors and selling them sugary sweets!
But I still enjoyed eating the cookies, so my mom usually bought enough boxes for our family and friends to prevent my troop leader from frowning when I turned in my nearly blank sales sheet. My favorites were the samoas, closely followed by tag-alongs and thin mints. What’s not to love about chocolate cookies coupled with caramel, peanut butter, or mint??
This year, not a single Girl Scout rang my doorbell, so I resulted to baking my own instead. It’s probably a good thing I made my version healthier—I couldn’t stop eating these sweet samoa biscotti!
modified from DAMY’s recipe
These are a great breakfast, snack, or even dessert! Drizzle with caramel too for an even better variation on the Girl Scout cookies.
½ c coconut flour
½ tsp baking soda
1/8 tsp salt
1 tbsp margarine
¼ c honey
2 tbsp skim milk
3 egg whites
1 whole egg
1 tbsp fresh lemon juice (about 1 tiny lemon)
2 tsp vanilla extract
1 tsp coconut extract
3 tbsp shredded coconut
2 tbsp Hershey’s chocolate-flavored syrup
- Preheat the oven to 350°, and lightly coat an 8x4” loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the coconut flour, baking soda, and salt. In a medium bowl, stir together the margarine and honey until thoroughly combined. Add the milk and next 6 ingredients (through shredded coconut), stirring well. Mix in the coconut flour mixture, smearing any clumps against the side of the bowl.
- Pour the batter into the prepared pan, and bake at 350° for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a cutting board.
- Line a baking sheet with a silpat or parchment paper. Using a bread knife, cut the loaf diagonally into approximately ¾” slices. Stand the slices up on the parchment paper, and bake at 350° for another 15-20 minutes or until the insides begin to harden. Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely. Once cool, drizzle with the chocolate syrup.
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