Description
These homemade Samoas cookies are a healthier take on the beloved Girl Scout classic, featuring a buttery shortbread base, a caramelized coconut topping, and a rich dark chocolate drizzle. A perfect treat for those craving something indulgent yet made with whole ingredients!
Ingredients
For the Shortbread Base:
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1 stick (½ cup) salted butter, at room temperature
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¼ cup real maple syrup (or granulated sugar)
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1 teaspoon vanilla extract
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1¾ cups whole wheat flour
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¼ teaspoon baking powder
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¼ teaspoon kosher salt
For the Topping:
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¾ cup real maple syrup
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½ cup canned full-fat coconut cream (only the coconut cream, no water)
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1 tablespoon creamy tahini, almond, or cashew butter
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2½ cups shredded unsweetened coconut, toasted
For the Chocolate Drizzle:
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12 ounces dark chocolate, chopped
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Flaky sea salt (optional)
Instructions
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Preheat oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Make the shortbread base:
In a large mixing bowl, beat the butter, maple syrup, and vanilla extract together until creamy. Add the flour, baking powder, and salt, and mix until a dough forms. -
Shape the cookies:
Roll out the dough on a floured surface to about ¼-inch thickness. Using a round cookie cutter (about 2 inches), cut out circles. Use a smaller cutter or a knife to create a hole in the center of each circle, forming a donut shape. Place the cookies on the prepared baking sheet. -
Bake the base:
Bake the cookies for 10–12 minutes, or until lightly golden around the edges. Allow the cookies to cool completely on a wire rack. -
Make the topping:
In a saucepan over medium heat, combine the maple syrup, coconut cream, and tahini (or nut butter). Bring to a simmer, stirring occasionally, and cook for 5–7 minutes, or until the mixture thickens and turns a golden brown. Stir in the toasted shredded coconut until well coated. -
Assemble the cookies:
Once the cookies have cooled, spoon the coconut mixture onto each cookie, pressing it down gently to adhere. -
Prepare the chocolate drizzle:
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between. Drizzle the melted chocolate over the coconut topping. Optionally, sprinkle with flaky sea salt. -
Chill:
Place the cookies in the fridge for about 30 minutes to set the chocolate.
Notes
Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 week.
For a richer flavor, use a high-quality dark chocolate with a high cacao content (70% or more).
You can toast the coconut yourself by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, stirring occasionally to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 12 minutes (for shortbread)
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Keywords: homemade samoa cookies, girl scout cookies, coconut caramel cookies, chocolate cookies, healthy cookies