I’m so excited to share this copycat Gluten Free Samoa recipe with you. Last year during Girl Scout cookie season I was missing Samoas so much that I decided to try my hand at making them myself. They were amazing.

I was thinking that we might make these in my GF Baking Club for Kids, but after thinking that some kids might not like shredded coconut, I changed my mind. Last week, I reviewed my notes and decided to make them again and wow, they were delicious.

I love to keep mine in the freezer for a special treat. Just like a frozen Girl Scout cookie, these copycat gluten free samosas are perfect.

And even though it’s a multi-step process, they are really easy to make.

As usual, please let me know if you make them. Post a photo in our Stay Gluten Free Community and use the hashtag #bakethebook. If you don’t already know, I am giving away a bag of my OWN premium flour blend to the person who bakes and shares the most from my cookbook The Big Book of Gluten Free Baking. The recipes here on my blog count too.

Be sure and read the notes below the recipe for some extra tips and my preferred dairy free substitutes.

I hope you love them.

Samoa cookies

Ingredients:

For the Cookies:

• 250 grams Paola’s OWN all-purpose gluten free flour
• 1/2 teaspoon xanthan gum
• 30 grams powdered sugar
• 56 grams butter or non-dairy alternative, softened to room temperature
• 56 grams palm shortening
• 135 grams granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon + 1 teaspoon cold water

For the toasted coconut topping:

• 1 1/4 cup shredded sweetened coconut

For the caramel:

• 100 grams granulated sugar
• 3 tablespoons butter or non-dairy alternative
• 1/4 cup heavy cream or non-dairy alternative
• 1/2 teaspoon salt

For bottom:

• 225 grams chocolate chips or non-dairy alternative

Instructions:

For the cookies and shredded coconut:

1. Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, xanthan gum, and powdered sugar together.
3. In a large mixing bowl and using an electric mixer beat the butter, shortening and sugar together until light and creamy. About 2-3 minutes. Scrape down the bowl as necessary.
4. Add the vanilla extract and salt and mix again for about another minute.
5. SIFT the dry flour mix into the butter mix and using an electric mixer, mix until large crumbles form.
6. Add 1 tablespoon + 1 teaspoon of cold water and continue to mix the cookie dough by hand. Mix until the dough is smooth and can be easily worked with (after a lot of mixing by hand, if it still seems dry, add another teaspoon of water).
7. Divide the dough into 4 portions and roll each one into a ball.
8. Cut 2 more pieces of parchment paper. Place one dough portion in between the 2 pieces of parchment paper and roll it out just a little thicker than 1/4 inch.
9. Use a 2” round or flowered cookie cutter, then cut a hole in the center with a small round cookie cutter. Place the cookies on the prepared baking sheets. Bake them for 13-15 minutes. Let them cool on the baking sheet 10-15 minutes then gently transfer them to a wire rack to cool completely.
10. Reduce the temperature in the oven to 325 and spread the shredded coconut on a lined baking sheet with parchment paper. Toast it in the oven for 5-7 minutes stirring it occasionally until slightly golden. Remove from the oven.
11. Once cookies are completely cooled melt the chocolate chips and dip the bottom half of the cookies into the melted chocolate. Place the cookies back on the parchment paper with the chocolate side up. Once all cookies are dipped, place the baking sheet into the refrigerator for 20-30 minutes so that the chocolate can solidify.

Make the caramel sauce

1. In a small saucepan melt the sugar over medium heat, stirring it constantly with a wooden spoon. If your sugar is not melting, increase the heat just a bit (not too much). Keep stirring so the sugar does not burn (this can happen quickly).
2. Remove the pan from the heat and slowly add the butter, stirring constantly and being careful not to splatter the hot sugar.
3. Slowly stir in the heavy cream. Return the pan to low heat. When everything is incorporated, increase the heat slightly, and bring the mixture to a boil. Boil for 1-2 minutes. Remove from heat and stir in the salt. Let the sauce cool a couple of minutes.
4. In a small bowl stir together a couple tablespoons of caramel sauce and some of the toasted coconut. Mix small batches at a time, you may not use all the coconut.
5. Using a pastry brush spread a thin layer of caramel sauce on top of each cookie (opposite the chocolate). You will need to work fast because the caramel will solidify quickly. Using your fingers, top each cookie with an equal amount of caramel coconut, pressing it down to stick.
6. Reheat the remaining melted chocolate and drizzle it over the top of each cookie using a fork or put it in a piping bag, cut the tip and drizzle it on top.
7. Allow the cookies to set for about 30 minutes. Serve and enjoy!

Notes:

1. To get the best results with my recipes, it’s important to use my premium gluten free flour blend. You can get it here.
2. As with all my recipes, you CAN use dairy. Since it is harder to replace it, I offer specific dairy free substitutes.

Here is my dairy free quick list:

Milk – So Delicious Coconut Milk Beverage

Butter– Earth Balance Soy Free Butter Sticks or Country Crock Plant based with avocado oil

Heavy cream– Let’s Do Organic brand

Chocolate Chips – Enjoy Life or Nestle allergy free

3. I use a mix of butter and palm shortening in this cookie to reduce spread. Using silicone baking mats may result in more spread if they have a greasy residue left behind.
4. The number you make will depend on the size of your cookie cutter. I was able to make 22.
5. I keep mine in the freezer, so they last longer. They are delicious right out of the freezer, just like a real Girl Scout cookie.
6. The only thing I couldn’t remember from last year is whether I used semi-sweet chocolate chips or dark. I did some research, and most recipes use either one.