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Vegan Samoa Girl Scout Cookies with Date Caramel and Toasted Coconut Recipe

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★★★★★

4.8 from 124 reviews

These Samoa Girl Scout Cookies are a homemade, healthier twist on the classic. Featuring a tender almond flour shortbread base, a luscious date caramel, toasted coconut, and rich dark chocolate, they replicate the iconic flavors without refined sugars. Perfect for a guilt-free treat that satisfies your sweet tooth with natural ingredients.

Ingredients

Scale

Shortbread Base

  • 1 cup almond flour
  • 3 Tbsp pure maple syrup

Date Caramel

  • 1 cup medjool dates (pit removed)
  • Water (for soaking dates, as needed)

Topping

  • 1 cup shredded coconut (toasted)
  • 3/4 cup vegan or regular dark chocolate chips
  • 1 tsp coconut oil

Instructions

  1. Preheat the oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Prepare the shortbread dough: In a medium bowl, mix together the almond flour and pure maple syrup until you form a smooth shortbread dough. Place the dough between two sheets of parchment paper to prevent sticking, then use a rolling pin to roll it out evenly to about 1/4 inch thickness.
  3. Cut out the cookies: Use a circle cookie cutter or the rim of a glass to cut out rounds from the dough. Then use a smaller cutter or a glass/metal straw to cut out the center hole of each cookie to create the classic donut shape.
  4. Bake the cookies: Transfer the cut cookies to the prepared baking sheet. Bake in the preheated oven for 25-30 minutes until the cookies are set and lightly golden around the edges. Cooling on a rack allows them to firm up properly.
  5. Make the date caramel: While the cookies bake and cool, soak the pitted medjool dates in hot, nearly boiling water for 10 minutes to soften. Drain and transfer them to a food processor. Blend for 3-5 minutes until a smooth, creamy caramel forms, using a tablespoon of water if needed to assist blending.
  6. Toast the shredded coconut: Toast the shredded coconut on the stovetop over medium heat, stirring frequently until golden and fragrant. Alternatively, you can toast in the oven or air fryer at 350°F for 3-5 minutes, watching carefully to avoid burning.
  7. Assemble the cookies: Spread a generous layer of the date caramel onto each cooled cookie. Press the caramel side into the toasted coconut to coat evenly. You may also mix the coconut and caramel before spreading, depending on preference.
  8. Melt the chocolate: Melt the dark chocolate chips with coconut oil using a microwave in 30-second bursts, stirring in between, or over a double boiler until smooth and glossy.
  9. Decorate the cookies: Dip the bottom of each cookie into the melted chocolate. Place them back on parchment paper and drizzle additional chocolate over the tops to mimic the classic Samoa cookie design.
  10. Set and store: Place the cookies in the freezer for 20 minutes to allow the chocolate to set firmly. Store finished cookies in the refrigerator or freezer for best freshness.

Notes

  • Use almond flour for a gluten-free shortbread base.
  • Medjool dates work best for a creamy caramel due to their natural softness and sweetness.
  • Watch toasted coconut carefully as it can burn quickly.
  • Adjust thickness of date caramel with water to get desired spreading consistency.
  • Store cookies chilled to keep the chocolate from melting.

Keywords: Samoa cookies, Girl Scout cookies, gluten free, almond flour cookies, vegan caramel, toasted coconut, chocolate dipped cookies

Find it online: https://freshrecipehub.com/vegan-samoa-girl-scout-cookies-with-date-caramel-and-toasted-coconut-recipe/