Homemade Samoa Cookies (gluten free)

Updated at: Thu, 21 Nov 2024 16:13:51 GMT

Step 1

Preheat oven to 350F.

Step 2

In a medium bowl whisk together the butter, agave, milk and vanilla.

Step 3

Add the almond flour and fold together until combined.

Step 4

Place the cookie dough between two pieces of parchment paper and roll into a 1/4 inch thickness.

Step 5

Slide a cutting board under the bottom parchment paper and chill in the fridge for 20 minutes.

Step 6

While the dough is chilling, bring the coconut cream and coconut sugar to a boil in a saucepan over high heat.

Step 7

Boil for 15 – 20 minutes stirring almost constantly until the caramel thickens up.

Step 8

Pour the caramel into a medium bowl.

Step 9

Place the coconut shreds on a pan over medium-low heat. Stir frequently for 5 – 7 minutes or until the coconut is golden brown and fragrant.

Step 10

Add the coconut shreds to the bowl with the caramel.

Step 11

Mix together the coconut shreds and caramel and chill in the fridge for 30 minutes.

Step 12

Remove the cookie dough from the fridge, peel off the top piece of parchment paper.

Step 13

Use a 2 inch circle cookie cutter or glass to cut out circle cookies.

Step 14

Use a small circular cutter to cut a center hole out. This isn’t mandatory but adds a more authentic samoa touch. You can use one of those metal icing bag tips or carve out a little hole using the back of a chopstick.

Step 15

Transfer the cookies onto a baking sheet lined with parchment paper.

Step 16

Re-roll out the dough, chill, and cut out cookies as needed. Depending on the size of the cookie cutter, you’ll get 12 – 18 cookies.

Step 17

Bake for 10 – 12 minutes until the cookies are golden brown.

Step 18

Allow the cookies to cool completely on the pan.

Step 19

Once the cookies are cool and the caramel/coconut mixture is chilled, melt the chocolate and coconut oil in the microwave for about 2 minutes, stirring every 30 seconds until smooth.

Step 20

Dip the bottom of the cookies into the melted chocolate and place them back on the parchment paper.

Step 21

Once all the cookie bottoms are coated, pop the in the fridge for 5 minutes until the chocolate hardens.

Step 22

Then, use your hands to place the coconut/caramel mixture around the tops of the cookies.

Step 23

Drizzle the top of the caramel with stripes of chocolate and sprinkle with flaked sea salt.

Step 24

Chill in the fridge for 10 – 15 minutes until hardened.

Step 25

Store in the fridge until you’re ready to enjoy!

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