Gluten-Free Samoa Cookies

Indulge in the irresistible flavors of these homemade Gluten-Free Samoa Cookies—a decadent, diet-friendly twist on the classic Girl Scout favorite. Featuring a buttery, gluten-free shortbread base, these cookies are layered with a luscious caramel and toasted coconut topping, then finished with a drizzle of rich semisweet chocolate. Perfectly chewy with a satisfying crunch, each bite offers the perfect balance of sweetness and texture. Ready in under an hour, this customizable recipe is made with simple ingredients like gluten-free all-purpose flour, soft caramels, and shredded coconut. Whether you're gluten-free or just love a classic treat reinvented, these Samoa cookies are sure to become your go-to indulgence. Enjoy them as a snack, dessert, or crowd-pleasing gift!

Nutriscore Rating: 42/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 24

Ingredients

• 168 grams Gluten-free all-purpose flour
• 113 grams Unsalted butter
• 50 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 200 grams Shredded unsweetened coconut
• 340 grams Soft caramels
• 4 tablespoons Heavy cream
• 227 grams Semisweet chocolate chips

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and salt.

Step 3

Gradually add the gluten-free flour, mixing until the dough comes together into a cohesive ball.

Step 4

Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter and place them on the prepared baking sheet.

Step 5

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 6

Spread the shredded coconut on a separate baking sheet and toast in the oven for about 10 minutes, stirring halfway through, until golden brown.

Step 7

In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring frequently, until the mixture is smooth.

Step 8

Stir the toasted coconut into the melted caramel mixture until thoroughly combined.

Step 9

Spread the caramel coconut mixture on top of each cookie, pressing lightly to adhere. Allow them to set for 30 minutes.

Step 10

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Step 11

Dip the bottom of each cookie into the melted chocolate and place them back on the parchment-lined baking sheet.

Step 12

Drizzle the remaining melted chocolate over the top of the cookies.

Step 13

Let the cookies set completely before serving or storing in an airtight container.

Nutrition Facts

Serving size	1163.7 grams (1163.7g)

Amount per serving	% Daily Value*
Calories	5520

Total Fat 333.50g	428%
Saturated Fat 236.30g	1182%
Polyunsaturated Fat NaNg
Cholesterol 344mg	115%
Sodium 1381mg	60%
Total Carbohydrate 648.10g	236%
Dietary Fiber 54.90g	196%
Total Sugars 407.40g
Protein 39.40g	79%

Vitamin D 0IU	0%
Calcium 413mg	32%
Iron 16mg	91%
Potassium 1701mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 2.7%

Carbs: 45.1%