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Homemade Gluten Free Samoas Girl Scout Cookies

Homemade Gluten Free Samoas Girl Scout Cookies

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Whip up GF Samoas at home! Our copycat recipe nails the iconic caramel-coconut-chocolate magic. No box required. Simple, delicious method.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups (280g) gluten-free flour blend
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 3 cups sweetened shredded coconut
  • 12 oz soft caramel candies, unwrapped
  • 3 tbsp whole milk or heavy cream
  • 1/4 tsp salt
  • 6 oz good-quality dark chocolate or semi-sweet chocolate chips
  • 1 tsp coconut oil
  • Instructions

  • Preheat oven to 350°F (175°C). Cream softened butter and sugar until light and fluffy. Beat in vanilla. In a separate bowl, whisk together gluten-free flour and salt. Gradually add dry ingredients to butter mixture, mixing until a soft dough forms.
  • Roll dough between parchment paper to 1/4-inch thickness. Use a 1.5-2 inch round cutter to cut circles and a smaller tool to cut the center holes. Bake on a lined sheet for 12-15 minutes until edges are lightly golden. Cool completely.
  • Spread shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5-10 minutes, stirring often, until golden brown. Set aside.
  • In a saucepan, combine unwrapped caramels and milk. Melt over low heat, stirring constantly, until smooth. Remove from heat and stir in salt and toasted coconut.
  • Spoon a heaping tablespoon of the warm coconut-caramel mix onto each cooled cookie base. Press gently to spread to the edges, leaving the center hole open.
  • Melt chocolate (and coconut oil) in microwave in 30-second bursts until smooth. Drizzle over the tops. Dip the bottoms of the cookies and the small holes in chocolate. Let the chocolate set completely before storing.
  • Notes

    A copycat recipe for classic Girl Scout Samoas cookies made gluten-free. Features a buttery shortbread base, a toasted coconut-caramel topping, and a dark chocolate drizzle.

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