Samoa® Cookies- gluten-free, top 8 allergen free
Many years ago we started creating girl scout cookie replicas that were safe for our family. Growing up I ate Girl Scout Samoa’s®/Caramel deLites®, but they weren’t my favorite because of the coconut. When we began creating our own recipes, Samoa’s® ended up on the list just to see if we could make them better. Low and behold, Samoa cookies can be AMAZING! Using whole food and organic ingredients for sure makes these far better than the ones you get in a box. Not only that, but using organic coconut flakes makes all the difference in the world. The flavor of organic coconut flakes with no added sweetener are so good that we eat them like potato chips. For the ultimate experience, you can also gently toast the coconut flakes before you put them in the cookies. Chef’s kiss! Remember, that’s coming from a girl that hated coconut cookies growing up. Trust us, these are that good.
The rest of the Samoa® cookie ingredients make perfect sense: buttery shortbread cookies with caramel and chocolate. Need we say more?! These cookies come together quickly and will make lovers out of haters. We used to take these cookies to parties and gave them as gifts often. People have always loved them. Now you can make them too! Head on over and grab one of our Rustic Scoop™ Pancake Mixes so you can make these and wow your friends.
Samoa® Cookies- gluten-free, top 8 free
Ingredients
Rustic Scoop™ Shortbread Cookie Recipe
2 Cups Chocolate Chips, divided
2 teaspoons Shortening or Coconut oil
¾ Cups Caramel
3 Tablespoons Coconut flakes
2-3 Tablespoons Milk of choice
Directions
Bake the Rustic Scoop™ Shortbread Cookies. While the cookies are cooling, prepare two baking sheets with parchment paper. Melt ½ Cup chocolate chips with ½ teaspoon shortening or coconut oil in a microwave safe bowl. Microwave in 30 second increments until the chocolate is melted. Be sure not to burn the chocolate. Using a small cookie scoop, place a scoop of melted chocolate on the parchment paper then place a cookie on top. Gently press the cookie down with a back and forth motion until you can see the chocolate at the edges of the cookie. Repeat this step for each cookie.
In a small sauce pan, melt the caramel and coconut milk over medium heat. While the caramel is melting, finely chop the coconut flakes. For added amazing flavor, carefully toast the coconut flakes on 350°F for a few minutes or until golden brown, then chop. Once the caramel is melted, add the coconut flakes and mix well to incorporate. You will need to move quickly before the caramel hardens. Place about ½ Tablespoon of the caramel mixture onto each cookie, not quite spreading to the edges. When all of the cookies have their caramel layer, melt the 1 ½ Cups of chocolate chips with the remaining 1 ½ teaspoons shortening in the microwave. Drizzle each cookie with chocolate in a pattern that suits your creativity. Let the cookies sit until they are fully cool. Gently lift them off of the parchment paper. Enjoy!
We would love to know if you make these and hear what you think!