Gluten-Free Samoa Cookies
Indulge in the irresistible decadence of Gluten-Free Samoa Cookies, a wholesome twist on the classic treat. These delightful cookies combine a buttery gluten-free shortbread base with a luscious topping of toasted coconut and creamy caramel, finished with a generous drizzle of rich semisweet chocolate. Perfectly chewy and satisfyingly sweet, these cookies are ideal for anyone with gluten sensitivities or those simply looking for a crowd-pleasing dessert. With straightforward instructions and a total prep and bake time under an hour, this recipe makes 24 stunning cookies that are perfect for special occasions, gifting, or everyday snacking. Whether you’re serving them at a party or enjoying them with your favorite cup of coffee, Gluten-Free Samoa Cookies are guaranteed to be a hit!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and salt.
Gradually add the gluten-free flour, mixing until the dough comes together into a cohesive ball.
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.
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.
Spread the shredded coconut on a separate baking sheet and toast in the oven for about 10 minutes, stirring halfway through, until golden brown.
In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring frequently, until the mixture is smooth.
Stir the toasted coconut into the melted caramel mixture until thoroughly combined.
Spread the caramel coconut mixture on top of each cookie, pressing lightly to adhere. Allow them to set for 30 minutes.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip the bottom of each cookie into the melted chocolate and place them back on the parchment-lined baking sheet.
Drizzle the remaining melted chocolate over the top of the cookies.
Let the cookies set completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.5 g | 428% | |
| Saturated Fat | 236.3 g | 1182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 648.1 g | 236% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 407.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1701 mg | 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.
