These Guilt Free Homemade Samoas cookies are SO much better than the prepackaged Girl Scouts kind! You get the same shortbread-like base, coconut-caramel topping, and dark chocolate drizzle, but this DIY recipe is all natural, refined sugar free, dairy free, and vegan! No need for the yucky high-fructose corn syrup, dangerous hydrogenated oil/trans fats, or artificial ingredients. Healthy Dessert Recipes with low carb, high protein, dairy free, and raw options at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)
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Guilt Free Homemade Samoas

Servings: 20 Samoas
Prep Time: 55 mins
Cook Time: 35 mins
Total Time: 3 hrs
These Guilt Free Homemade Samoas cookies are SO much better than the prepackaged Girl Scouts kind! You get the same shortbread-like base, coconut-caramel topping, and dark chocolate drizzle, but this DIY recipe is all natural, refined sugar free, dairy free, and vegan! No need for the yucky high-fructose corn syrup, dangerous hydrogenated oil/trans fats, or artificial ingredients. Healthy Dessert Recipes with low carb, high protein, dairy free, and raw options at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)

Ingredients

Coconut Caramel Layer:

  • 1 cup Light Coconut Milk (canned)
  • 1 tbs Coconut Oil (melted)
  • ¼ teaspoon Salt
  • 252g (¾ cup) Pure Maple Syrup
  • 30g (2 tablespoons ) Water
  • 192g (1 cup) Sucanat
  • 96g (½ cup) Granulated Erythritol
  • 1 tsp Baking Soda
  • ¼ cup Oat Flour
  • 1 cup Unsweetened Shredded Coconut

Chocolate Drizzle:

  • 2 oz Dark Chocolate (melted)

Instructions

For the Shortbread Crust:

  • Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until soft (if you unroll it cold, it will tear).  Unroll the pie crust on top of the parchment lined baking sheet and bake for ~12 minutes, or until just golden brown.

For the Coconut Caramel Layer:

  • In a medium-sized bowl, whisk together the coconut milk, coconut oil, and salt.  Set aside.
  • In a saucepan (I used a 4-quart saucepan), add the maple syrup, water, sucanat, and erythritol.  Do not stir.  Add a candy thermometer to the saucepan, then place the pan over medium-high heat.  Without stirring, let the mixture come to a boil.  When it reaches 250 degrees Fahrenheit (it takes me ~7 minutes), remove the pan from the heat and whisk in the set aside coconut milk/oil mixture.
  • Return the pan to the heat and let it come to a boil again. When it reaches 266 degrees Fahrenheit (it takes me ~10 minutes), turn the stove off and remove from the heat.  Add the baking soda and whisk until completely even.  It will bubble, that's normal!  Pour the caramel into a nonstick loaf pan or brownie pan and let cool slightly.
  • Whisk in the oat flour, then stir in the shredded coconut.  Let cool until it has thickened up and isn't pourable or drippy.  Scoop the mixture over the cooled pie crust and spread to the edge of the crust.  Refrigerate just until firm.
  • Use a 2" circle cookie cutter to punch out your Samoas.  Snack on the scraps, of course  ;)

For the Chocolate Drizzle:

  • Drizzle the melted chocolate over the Samoas and refrigerate until firm.  Serve and enjoy!

Recipe Notes

I punched out tiny circles in some of the Samoas so that they looked like the real thing, but this ended up snapping some of them in half...  so I wouldn't recommend doing that haha.
Course: Dessert
Cuisine: Cookies & Crackers
Keyword: DIY