Copycat Samoa Cookie - single serve style!

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside. In a mixing bowl, combine the cookie ingredients. When the dough is combined, create the cookie shape by molding the dough with oiled hands. The dough is seems fragile but it’s fairly easy to work with. If it cracks, mold it back together with your fingers. Place the cookie on your baking sheet. Using a straw, poke a whole in the middle of the cookie. Bake for around 13 minutes or until the edges have just started to turn golden brown. Let the cookie cool completely (!!) before moving onto the next step - place it in your freezer to speed this along. Using the same bowl as you did for the cookie, add the coconut topping ingredients and stir. Set it aside. Next, melt your chocolate & coconut oil in a microwave safe bowl, stirring every 30 seconds to prevent burning. Once the cookie has cooled fully, dip the bottom side of the cookie into the chocolate and put it down on it’s top so to not disturb the chocolate. Let it set fully - placing it in your freezer will speed this along. Once the chocolate has set - about 10 minutes if you used your freezer - flip it back over and top the cookie with the coconut mixture. Drizzle on the additional melted chocolate to your liking and place the cookie back in your freezer/fridge to fully set. Enjoy!