Refrigerate or freeze until ready to eat. Once they’ve hardened, remove the cookies from the parchment paper or wire rack and transfer to a container. Transfer cookies back into the freezer for at least 10 minutes. This recipe is for basic Samoan pancakes. Step 8: Flip the cookies over and drizzle the tops with the remaining melted chocolate. Panikeke (Samoan Pancakes) Samoan pancakes resemble hush puppies more than actual pancakes, but they’re sweet and airy.Repeat this with all of the cookies and then freeze them for another 10 minutes, or until the chocolate bottoms have hardened. Place the cookies, chocolate side facing up, on a wire rack or piece of parchment. Step 7: Dipping time! Dunk the bottoms of the chilled cookies into the melted chocolate and scrape off the excess dripping with a knife.If using a microwave, melt the chocolate in 20 to 30 seconds increments to avoid burning. Step 6: While cookies are in the freezer, melt the chocolate chips and optional coconut oil in a microwaveable bowl or double boiler until super smooth (the coconut oil makes it a bit smoother).Step 5: Place all of the cookies on a parchment-lined cutting board or cookie rack and place in the freezer to firm up a bit.Note: The hole in the middle is purely for aesthetic and you can skip this step to make it even easier.
Wiggle the straw or chopstick a bit to widen the hole and reshape the cookie as needed. Step 4: Next, use a straw or chopstick to poke a hole through the middle of each cookie.They will feel a little oily, but those natural oils from the coconut will harden as soon as the cookies are chilled. Place on prepared baking sheet and repeat. Using your hands or a tablespoon, form small balls then flatten into discs. Mash the banana in a medium sized bowl, then stir in the shredded coconut, mix until combined. Flatten each ball with your hand into a flat cookie-shaped disk. Preheat oven to 350F and line a baking sheet with parchment paper. Transfer the cooking dough to a cutting board and use your hands to roll out about 9 little balls. Step 3: Stir in the remaining 1/2 cup of toasted coconut.Pulse until a thick dough is formed and the dates are well broken down. Step 2: In a food processor, combine the dates, 1 cup of the toasted coconut (reserve the rest for later), coconut butter or almond butter, optional vanilla, and a little pinch of salt. Buttery shortbread cookies covered in rich caramel sauce and toasted coconut, dunked and drizzled in melted chocolate.Once toasted, transfer immediately to a bowl to stop cooking. Spread the coconut on a baking sheet and bake for 2 to 3 minutes, or until it begins to turn golden.
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