Nut-Free Samoa Cookies
Indulge in the irresistible flavors of Nut-Free Samoa Cookies, a delectable twist on the classic treat that's perfect for those with nut allergies. These cookies feature a buttery shortbread base topped with a luscious caramel and toasted coconut mixture, drizzled with rich semi-sweet chocolate for a perfect balance of textures and flavors. With just a few simple ingredients like caramel candies, shredded coconut, and chocolate chips, this recipe delivers all the decadence of traditional Samoas without the nuts. Easy to make and ready in under 40 minutes, these cookies are a show-stopping dessert for any occasion. Whether for a bake sale, holiday celebration, or a special treat, these nut-free goodies will vanish in no time!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
Gradually add the flour and salt to the butter mixture, combining until the dough comes together.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
Use a round cookie cutter to cut out circles, then use a smaller cutter to remove the centers to create a doughnut shape.
Place the cookies onto the prepared baking sheets. Gather and re-roll the scraps as needed.
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.
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.
In a microwave-safe bowl, melt the caramel candies with the heavy cream in increments of 30 seconds, stirring between each increment, until smooth.
Stir the toasted coconut into the melted caramel, mixing until the coconut is fully coated.
Spread a small amount of caramel coconut mixture on top of each cooled cookie, pressing lightly to adhere it.
In a separate microwave-safe bowl, melt the semi-sweet chocolate chips in short bursts, stirring until smooth.
Dip the bottom of each cookie into the melted chocolate and place them on a wire rack or parchment paper to set.
Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the cookies.
Allow the chocolate to set completely before serving.
Nutrition Facts
Calories |
6791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.0 g | 485% | |
| Saturated Fat | 237.2 g | 1186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 868.6 g | 316% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 554.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1147 mg | 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.
