Introduction

These Samoa Girl Scout Cookies capture the beloved flavors of caramel, toasted coconut, and rich chocolate in a homemade, vegan-friendly treat. Perfectly chewy with a crisp shortbread base, they’re an irresistible snack to bake anytime.

The image shows several toasted coconut donuts on a white marbled surface. Each donut has two layers: a golden-brown donut base and a thick topping of toasted coconut flakes that cover the whole top surface. Dark chocolate is drizzled over the toasted coconut in thin, irregular lines, with some spots having thicker chocolate patches. The donuts are placed close to each other, covering most of the background. The texture of the toasted coconut is rough and crunchy, while the chocolate drizzle adds a glossy contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
3 Tbsp pure maple syrup
1 cup medjool dates (pit removed)
1 cup shredded coconut (toasted)
3/4 cup vegan or regular dark chocolate chips
1 tsp coconut oil

Instructions

Step 1: Preheat your oven to 250°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 2: In a medium bowl, mix almond flour and maple syrup until a smooth dough forms. Place the dough between two sheets of parchment paper and roll it out evenly to about 1/4 inch thick.
Step 3: Use a round cookie cutter or the top of a glass to cut out cookie shapes. Then use a smaller cutter or a straw to create a hole in the center of each cookie.
Step 4: Transfer cookies to the prepared baking sheet and bake for 25–30 minutes, until set and lightly golden. Cool completely on a wire rack.
Step 5: Soak pitted dates in hot, nearly boiling water for 10 minutes to soften.
Step 6: Drain the dates and process them in a food processor or blender for 3–5 minutes until smooth and creamy, adding water a tablespoon at a time if needed. Set aside the date caramel.
Step 7: Toast shredded coconut on the stovetop, in the oven at 350°F for 3–5 minutes, or in an air fryer. Watch carefully to avoid burning.
Step 8: Spread a generous layer of date caramel on each cooled cookie. Press the caramel-coated side into the toasted coconut to coat evenly. Alternatively, mix caramel and coconut before spreading.
Step 9: Melt dark chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each, or melt over a double boiler.
Step 10: Dip the bottom of each cookie into the melted chocolate, then place back on the parchment. Drizzle additional chocolate on top to create the classic Samoa design.
Step 11: Chill cookies in the freezer for 20 minutes to set the chocolate before enjoying.

Tips & Variations

Use a food processor for the date caramel to achieve the smoothest texture.
Swap maple syrup for agave or honey if not strictly vegan.
Try semi-sweet chocolate for a sweeter finish or dark chocolate for a richer flavor.
For extra crunch, add chopped nuts into the caramel mixture.
Keep an eye on the coconut while toasting as it can burn quickly.

Storage

Store these cookies in an airtight container in the fridge for up to one week or in the freezer for up to three months. Allow frozen cookies to thaw slightly before serving. Reheat gently if desired to soften the caramel, but avoid melting the chocolate coating.

How to Serve

The image shows several round cookies shaped like donuts, each with a golden-brown baked base covered in a thick layer of toasted shredded coconut. A large dollop of thick, dark chocolate covers one side of each cookie, while thin chocolate lines are drizzled across the top in a random pattern. The cookies are placed directly on a white marbled surface, with the texture of the toasted coconut contrasting with the smooth, shiny chocolate. The overall look is rustic and delicious, highlighting the rich mix of textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, this recipe is naturally gluten-free because it uses almond flour instead of wheat flour.

What can I use if I don’t have medjool dates?

Other soft dates can work, but medjool dates provide the best natural caramel flavor and texture. If using a drier variety, soak them longer or add extra water when blending.