Samoa Cookie recipe (girl scout copycat)
Chewy, crunchy healthy Samoa cookies might just be your new favorite treat! combine sweet caramel, rich chocolate, & toasted coconut to create the perfect marriage of flavors! You will be SHOCKED at how minimal ingredients and time are required to make these homemade girl scout cookies - the whole family will love! Best part, they're naturally vegan, paleo, gluten-free, and refined sugar-free.
Ingredients
Cookie base
- 1 cup almond flour
- 3 tbsp maple syrup or honey
- 1 tbsp water
- 1 tsp vanilla extract & pinch of sea salt
Toasted coconut topping
- 3/4 cup toasted coconut flakes
- 1/4 cup almond butter or cashew butter
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract & good pinch sea salt
Coating
- 1 cup chocolate chips
Instructions
- Make the dough - In a bowl, combine the almond flour, maple syrup, vanilla, salt, and splash of water. Mix well until a slightly sticky dough forms. It may seem like your dough is too dry, but I promise it will come together! Drop the dough by spoonful (I like to use a cookie scoop!) onto a parchment-lined baking sheet. Flatten the dough into a flat disc, then use something circular (a straw, chop stick, etc) to create the center hole.
- Bake - Bake at 350F for 9-11 minutes until golden around the edges. Remove from the oven and let cool completely. I like to pop the pan in the freezer for 15 minutes or so to speed up the process!
- Add the caramel coconut filling - In a small bowl combine all of the coconut caramel ingredients until well combined. Then add a bit of the mixture to the top of each cookie. Place the pan back in the freezer for 45 minutes or so until it's firm enough to be able to dip in chocolate.
- Dip in chocolate - Melt the chocolate until smooth. Dip the bottom of each cookie into the melted chocolate and return to the cookie sheet. Then drizzle a little over the top.
- Firm up - Return the cookies to the freezer for 10-15 minutes until the chocolate is firm. Then move the cookies to an air-tight container. These need to be stored in the fridge or freezer (I prefer them in the freezer!).
Video
Notes
Storage - I love storing these cookies in the freezer and popping one or two out when my sweet tooth hits! They don't get super hard and stay perfectly crunchy, however you can store them in the fridge. Store these cookies in an airtight container in the refrigerator for up to one week or freeze the cookies in a sealed container for up to three months. Thaw in the fridge or at room temperature before serving.