Samoas Cookies
My copycat Samoas are a gluten-free, dairy-free and egg-free take on the Girl Scouts classic! They're AIP, Paleo & Top 8 friendly.
Ingredients
Sugar Cookie
- 2 cups unsweetened coconut flakes or shreds
- ¾ cup medjool dates
- ½ cup coconut flour
- 2 tablespoon arrowroot starch
- ¼ cup coconut oil (refined, hardened version)
- ¼ cup honey
- ½ teaspoon salt
Chocolate + Caramel Layers
- ⅔ cup coconut cream
- ½ cup coconut sugar
- ¼ tsp salt
- 1½ tablespoon carob powder (after ¼ cup caramel for cookies has been removed)
Instructions
- Add dates to hot water and let soak for 15 minutes. Drain then add them to a food processor.
- While the dates soak, add 2 cups of coconut flakes to a saute pan on medium-low. Toast for ~5 minutes, stirring constantly to avoid burning, until flakes have turned a nice golden brown. Transfer 1 cup to the food processor and the remainder to a small mixing bowl.
- Set the oven to 350F and line a baking sheet with a Silpat or parchment paper.
- Add the remaining cookie ingredients to the food processor and pulse until a ball forms, scraping down the sides if necessary. Taking small bits of dough with your hand, create 18 small cookies, first rolling them into a ball, then flattening a bit and placing them onto the lined baking sheet.
- Using a chopstick (or something similar) poke a hole in the middle of the cookies. Reform the cookie, if necessary.
- Bake for ~12 minutes. The cookies should still be somewhat soft when you remove them. Let them cool while you make the caramel layer.
- Add coconut cream, sugar and salt to a small saucepan on medium heat. Allow to come to a simmer, stirring to fully mix together. Lower the heat to medium-low and cook for 5-6 minutes, until the cream starts to thicken into a more caramel-like consistency, stirring frequently.
- Remove from heat and transfer ¼ cup of the caramel mixture to the mixing bowl with the extra toasted coconut shreds. Combine the coconut and caramel well. Scoop caramel/coconut mixture onto the tops of the baked cookies.
- Add carob powder to the remaining caramel mixture and stir well. Dip the bottom of the cookies into the chocolate layer and transfer to parchment-lined Tupperware. Drizzle the now chocolate syrup on top of the cookies.
- Divide each layer of cookie with parchment paper then pop in the refrigerator to set (~4 hours). Keep stored in the fridge for up to 5 days or in the freezer for up to a month.
Notes
- Maple syrup can substitute the honey in the sugar cookies to make them vegan.
- Toasting the coconut flakes really does give the cookies extra flavor! Do not skip this step.
- Be careful not to overcook the caramel/chocolate. You want it still a bit runny to drizzle on top of the cookies.
- Let set in the fridge before consuming for the best flavor.
Nutrition
Serving: 1gCalories: 181kcalCarbohydrates: 18gProtein: 2gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 117mgPotassium: 130mgFiber: 4gSugar: 12gVitamin A: 9IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!