Nut-Free Samoa Cookies

Indulge in the irresistible flavors of Nut-Free Samoa Cookies, a delightful twist on the classic treat, made completely free of nuts for a more inclusive indulgence. These buttery, shortbread-style cookies are crowned with a rich caramel and toasted coconut topping, then dipped in decadent semi-sweet chocolate with an elegant drizzle for the perfect finishing touch. With simple pantry staples and easy-to-follow steps, these cookies are as fun to make as they are to eat. Ideal for homemade gifting or a sweet addition to your dessert table, this nut-free version ensures everyone can savor the iconic Samoa experience without compromise. Whether for a party or a quiet treat, these cookies bring the perfect balance of texture and flavor in every bite. Add this crowd-pleasing, allergy-friendly recipe to your baking repertoire today!

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 1 cup (2 sticks) unsalted butter
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 0.25 teaspoon salt
• 2 cups sweetened shredded coconut
• 14 ounces caramel candies
• 3 tablespoons heavy cream
• 8 ounces semi-sweet chocolate chips

Directions

Step 1

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

Step 2

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the vanilla extract.

Step 3

Gradually add the flour and salt to the butter mixture, combining until the dough comes together.

Step 4

Roll the dough out on a lightly floured surface to about 1/4-inch thickness.

Step 5

Use a round cookie cutter to cut out circles, then use a smaller cutter to remove the centers to create a doughnut shape.

Step 6

Place the cookies onto the prepared baking sheets. Gather and re-roll the scraps as needed.

Step 7

Bake the cookies in the preheated oven for 10-12 minutes, or until just set. The cookies should not brown significantly. Allow them to cool completely on a wire rack.

Step 8

Spread the shredded coconut on a baking sheet and toast it in the oven for about 8-10 minutes, stirring halfway through, until golden brown. Set aside to cool.

Step 9

In a microwave-safe bowl, melt the caramel candies with the heavy cream in increments of 30 seconds, stirring between each increment, until smooth.

Step 10

Stir the toasted coconut into the melted caramel, mixing until the coconut is fully coated.

Step 11

Spread a small amount of caramel coconut mixture on top of each cooled cookie, pressing lightly to adhere it.

Step 12

In a separate microwave-safe bowl, melt the semi-sweet chocolate chips in short bursts, stirring until smooth.

Step 13

Dip the bottom of each cookie into the melted chocolate and place them on a wire rack or parchment paper to set.

Step 14

Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the cookies.

Step 15

Allow the chocolate to set completely before serving.

Nutrition Facts

Serving size	1407.6 grams (1407.6g)

Amount per serving	% Daily Value*
Calories	6791

Total Fat 378.00g	485%
Saturated Fat 237.20g	1186%
Polyunsaturated Fat NaNg
Cholesterol 603mg	201%
Sodium 1624mg	71%
Total Carbohydrate 868.60g	316%
Dietary Fiber 33.70g	120%
Total Sugars 554.60g
Protein 53.50g	107%

Vitamin D 0IU	0%
Calcium 698mg	54%
Iron 18mg	102%
Potassium 1147mg	24%

*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: 48.0%

Protein: 3.0%

Carbs: 49.0%