Samoas
This homemade Samoas cookie recipe is a delightful combination of buttery shortbread, gooey caramel, and toasted coconut, resulting in a delicious treat exactly like the Girl Scouts version! With simple ingredients and easy instructions, these cookies are quick to make and perfect for satisfying your sweet tooth!
Ingredients
Cookie base
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk unsweetened
Caramel coconut topping
- 1 1/2 cups shredded coconut
- 3/4 cup brown sugar
- 1/2 cup almond milk unsweetened
- 1/4 teaspoon salt
Chocolate drizzle
- 1 cup dark chocolate chips dairy-free
- 1 teaspoon coconut oil optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour to the butter mixture and mix until a dough forms. Add the non-dairy milk and mix again until well combined.
- Roll out the dough on a lightly floured surface to a ¼-inch thickness. Use a cookie cutter or a glass to cut out circles, approximately 2 inches in diameter. Place the cookies onto the prepared baking sheet and repeat until all the dough is used. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let them cool completely.
- While the cookies are cooling, prepare the caramel coconut topping. In a saucepan, combine the shredded coconut, brown sugar, non-dairy milk, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes sticky, about 5-7 minutes. Remove from heat.
- Take each cooled cookie and spoon a small amount of the caramel coconut topping onto the center, pressing it gently to adhere.
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate and coconut oil (if using) until smooth and creamy. Drizzle the melted chocolate over the cookies, using a spoon or piping bag to create a decorative pattern.
- Place the cookies in the refrigerator for about 15-20 minutes or until the chocolate sets. Once the chocolate has hardened, the vegan Samoas cookies are ready to enjoy!
Notes
TO STORE: Place the cookies in an airtight container, layering them with parchment paper to prevent sticking and breakage. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 5-7 days. If you live in a warm climate or during hot weather, it's best to store them in the refrigerator.
Nutrition
Calories: 211kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 0.1mgSodium: 117mgPotassium: 114mgFiber: 1gSugar: 17gVitamin A: 241IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!