Saturday, May 3, 2014

Gluten and Dairy Free Coconut Samoa Cookies

The Girl Scouts are back and this time and they are selling everyone's favorite Samoa's! Who doesn't love the combination of gooey caramel, and crunchy coconut dunked in chocolate all on top of a cookie? This cookie brings together the perfect melange of flavors. The best part about this dessert to me, is that it is gluten and dairy free. The second best part is that it doesn't even taste any different. So I can still have the same delectable goodness even though I have dietary restrictions. They aren't as crunchy as the normal samoas, they are soft. But they crumble and melt in your mouth.
Let me know belong how these turn out for you.


Gluten and Dairy Free Coconut Samoa Cookies


  • 1 cup unsalted butter, at room temperature
  • 2 cups Gluten Free flour
  • 1/2 cup sugar
  • 1/4 TSP baking powder
  • 2 TBS Unsweetened Almond Milk 
  • 1/2 TSP 100% pure vanilla extract
  • 1/2 TSP salt

Coconut topping:

  • 3 cups shredded sweetened coconut
  • 15 oz store-bought caramel (jar)
  • 3 TBS Unsweetened Almond Milk 
  • 1/4 teaspoon salt
  • 10 oz dark chocolate 


For the cookies:

1. Preheat the oven to 350ºF.

2. In a stand up mixer (kitchen aid) fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

4. Wrap the dough securely in plastic wrap and refrigerate, about 1 hour or until firm.

5. Once the dough has chilled, roll out dough onto a lightly floured surface until it is approx 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter or you can use a glass with a 2 inch mouth and something with a 1 inch mouth. Place the cut-out cookies on parchment paper-lined baking sheet and repeat with remaining dough.

6. Bake cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

1. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside.

2. Melt the caramel, almond milk and salt in a double-boiler by placing the caramels in a medium sauce pot set over a large sauce pot of simmering water. Cook stirring until all is mixed well. Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

3. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

4. Melt the dark chocolate in a double-boiler. If too thick to dip, add warm water, a teaspoon at a time. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet face down. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.


Recipe adapted from: