Paleo Samoa Cookies
If you’re looking for a knockoff version of The Girl Scout Samoa Cookie, look no further. This simple delicious combination of chocolate, coconut, and caramel along with the paleo shortbread cookie is absolutely delicious! These Paleo Samoa Copycat Cookies are just the ticket to your girl scout cookie cravings. Truly a guilt free CLEAN paleo version of the classic childhood favorite and they taste pretty dang legit.
Who doesn’t love Girls Scout Cookies? My two favorites when I was a Girl Scout were Samoas and Thin Mints. Having a sensitivity to gluten, and oils and sugars–and basically everything else processed, I am able to get pretty creative in the kitchen. Let’s face it, you kind of have to be when you still have a sweet tooth, but can’t tolerate the junk they put in boxed goods. These cookies are a fun cookie building project and they truly are authentic to taste. They’re gluten free, paleo and vegan. You can also make these cookies in steps if you don’t feel like making them all in one day. I always make the caramel sauce the night before and refrigerate it. The bonus to this recipe, is you will have left over caramel sauce and I should advise it’s the perfect topping to vanilla ice cream–just throwing that out there.
If you opt to make these cookies all in one day, you will want to start with cooking the caramel sauce first to allow the sauce to simmer and thicken while you make the shortbread portion of the cookie. In a saucepan add 1 can full fat coconut milk, coconut sugar, vanilla extract and salt. Cook on medium high until it begins to boil, then reduce heat to medium low and allow to simmer stirring ever 5 minutes. This process takes about 40-50 minutes. The sauce will reduce by about half, darken in color and slightly thicken. The consistency of the caramel sauce will thicken even more as it refrigerates and cools.
While the caramel is simmering, place 1.5 cups shredded coconut in a pan heating over medium heat and turning with a spatula until golden brown. This step adds another level to the flavor profile of these cookies and I highly recommend not skipping this step. Make sure to watch the shredded coconut like a hawk, it is easy to burn and only takes about 3 minutes to brown on the stove top. After the coconut has browned be sure to set aside half a cup for the assembly portion of these cookies.
Using a food processor add your dates, 1 cup toasted coconut, almond flour, coconut oil and salt. Blend until well combined.
Roll cookies into small balls and press flat onto cookie sheet forming a disc like cookie. Once laid out poke a large straw size hole or indent into the middle of the cookies. Bake in the oven at 350 degrees for 6 minutes. This recipe yields 12 cookies.
Once the cookies are out of the oven, allow them to cool (about 20 minutes). The caramel sauce should be done and transferred into a container or bowl and placed in the refrigerator to cool and continue to thicken.
Once your cookies have cooled completely you are ready for the assembly portion of the cookie.
Melt your chocolate and coconut oil. My Favorite chocolate chips are Hu gems, you cannot beat the ingredient. They are Paleo, vegan, GF and they taste AMAZING! I link these Hu gems here.
Take each cookie and dip the bottom half of the cookie into the chocolate sauce and place on parchment lined cookie sheet chocolate side down. Using a brush, baste the top of your cookies with the caramel sauce and fill each divot with the caramel (note I did not document each step with pictures). Use the remaining half cup of toasted coconut and sprinkle on top of the cookies. The shredded coconut will seep into the caramel sauce creating an ooey gooey layer. The final step is to then drizzle chocolate sauce over the top of each cookie in a zig-zag fashion. Place the cookies in the refrigerator for about 30 minutes to allow the chocolate and caramel to set.
Miss O helping me stage some photos. She had fun picking up the cookies and moving them over and over and over again. She isn’t totally aware that these are edible and I have no doubt when she discovers mommas treats are tasty and delicious my food blogging endeavors will get a whole lot more challenging. For now those 5 little fingers are just the sweetest.
Paleo Samoa Cookies
Equipment
- Sauce pan
- Sauté pan
- Cookie sheet
Ingredients
Caramel Coconut Layer
- 1 can Full fat coconut milk
- 3/4 cup Coconut sugar
- 1 Pinch salt
- 1/2 cup Toasted shredded coconut (unsweetened)
Paleo Shortbread Cookie
- 1 cup Toasted shredded coconut (unsweetened)
- 1 cup Dates
- 1/2 cup Almond flour
- 1/4 cup Coconut oil
- 1 Pinch salt
Chocolate Sauce
- 1 cup Hu gems
- 1 tbsp Coconut oil
Instructions
Caramel Sauce
- You will want to start the caramel sauce first so it will simmer and thicken while you make your cookie base.On the stove top, place 1 can full fat coconut milk, 3/4 cup coconut sugar, 1 tsp vanilla extract and pinch of salt in a pot and heat over medium high heat until it begins to boil.
- Once boiling, reduce heat to medium low and allow to simmer for about 50 min. making sure to stir every 5 minutes. The sauce will turn golden brown, reduce by about half and begin to thicken and coat the back of a spoon.
- Remove from stove and place in refrigerator to cool. The sauce will continue to thicken as it cools. (Sauce can be made the night before to allow to cool for optimal thickness). Set caramel sauce aside/leave in refrigerator until ready to assemble cookies.
Paleo Shortbread Cookie
- While the caramel sauce is simmering, Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- Soak dates in hot water to soften. (about 5 minutes)
- Using a non-stick pan, place 1.5 cups shredded coconut in pan and cook over medium high heat stirring and flipping over with spatula until toasted and browned. About 2-3 minutes. Divide the coconut- Set aside 1/2 cup of the toasted coconut for the assembly part of the cookie.
- In food processor add your dates, 1 cup toasted coconut, 1/2 cup almond flour,1/4 cup coconut oil and pinch of salt and blend until well incorporated.
- Roll dough into small 2 inch sized balls and pat down shaping them small discs and placing them onto parchment lined cookies sheet. This recipe should yield 12 cookies. Once cookies are laid out poke a straw size hole or indent in the middle of each cookie.
- Bake in 350 degree oven for 6 minutes.
- Allow cookies to cool for at least 20 minutes before assembling the layers.
Chocolate Sauce
- Once cookies have cooled. Add 1 cup chocolate chips, and 1 tbsp coconut oil in a bowl and use the double boiler method to melt chocolate or microwave.
Assemble The Cookies
- Take one cookie at a time and dip the bottom half of the cookie into the chocolate sauce and place on parchment lined cookie sheet, placing them chocolate side down.
- Using a brush, baste the top of the cookies with the caramel sauce. Filling the divot with caramel
- Use the remaining 1/2 cup of toasted coconut and sprinkle over the caramel sauce. The coconut will stick to the caramel sauce.
- Use the remaining leftover chocolate sauce and drizzle the chocolate sauce in a zig-zag fashion.
- Place cookies back into the fridge to allow chocolate to firm up. About 30 minutes. Enjoy!
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!