Dairy-Free Samoa Cookies
Indulge in the irresistible allure of Dairy-Free Samoa Cookies, a delightful twist on the classic treat made entirely without dairy! Perfectly buttery thanks to coconut oil, these cookies pair a tender, golden shortbread base with a luscious topping of caramel-coated toasted coconut. Finished with a drizzle of melted dairy-free chocolate, each bite offers a heavenly combination of chewiness, crunch, and sweetness without compromising dietary preferences. Crafted with wholesome ingredients like maple syrup, coconut sugar, and full-fat coconut milk, this dessert is not only indulgent but also simple to prepare in under an hour. Whether you're catering to dairy-free diets or simply seeking a decadent homemade treat, these cookies are sure to impress at any gathering!
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Recipe Information
Ingredients
- 0.5 cup coconut oil
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 1 cup unsweetened shredded coconut
- 0.75 cup coconut sugar
- 0.5 cup full-fat coconut milk
- 1 cup dairy-free semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well blended.
Add the all-purpose flour and salt into the wet mixture and mix until a dough forms.
Roll out the dough until it's about 1/4 inch thick. Use a circular cookie cutter to cut out the cookies, then use a smaller cutter to cut out the centers to create a donut shape.
Place the cut-out cookies onto the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Meanwhile, in a skillet over medium heat, toast the shredded coconut until golden brown. Stir frequently to prevent burning, about 5-7 minutes.
In a small saucepan over medium heat, combine the coconut sugar and coconut milk. Bring to a simmer and let it cook, stirring occasionally, until it thickens slightly and turns into a caramel-like consistency, about 10 minutes.
Remove from heat and stir the toasted coconut into the caramel mixture until well coated.
Top each cooled cookie with a spoonful of the caramel coconut mixture, pressing lightly to adhere.
Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted.
Drizzle the melted chocolate over the cookies and allow to set at room temperature or in the refrigerator for faster setting.
Serve and enjoy the deliciously chewy and caramel-like dairy-free Samoa cookies.
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 206.1 g | 1030% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 594.0 g | 216% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 406.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 998 mg | 21% | |
*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.
