Samoas Caramel Delites Gluten Free
Indulge in the ultimate guilt-free treat with this recipe for Gluten-Free Samoas Caramel Delites! These homemade classics recreate the iconic flavors of toasted coconut, rich caramel, and decadent dark chocolate without compromising texture or flavor—all while being completely gluten-free. A buttery shortbread base is baked to perfection and topped with a luscious caramel-coconut mixture, then finished with a drizzle of melted chocolate for a stunning presentation. Perfect for cookie swaps, afternoon coffee breaks, or simply satisfying your sweet tooth, these cookies are irresistible and easy to make. With an approachable prep time and no fancy tools required, this recipe ensures you can enjoy a nostalgic bite of your favorite Girl Scout cookie in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum (if not included in flour blend)
- 0.75 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 cups Shredded unsweetened coconut
- 10 ounces Soft caramels (store-bought or homemade)
- 2 tablespoons Heavy cream
- 1 cups Dark chocolate chips
- 1 teaspoons Coconut oil (optional, for melting chocolate)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), and salt.
Gradually add the flour mixture to the wet ingredients and mix until a soft dough forms.
Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Use a smaller cutter to remove the centers, creating a donut shape.
Place the cookie shapes on the prepared baking sheets and bake for 9-11 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
Melt the soft caramels and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Mix the toasted coconut into the melted caramel and stir to combine.
Using a small spoon, carefully spread the caramel-coconut mixture onto the tops of the cooled cookies.
Melt the dark chocolate chips (with optional coconut oil) in a microwave-safe bowl or over a double boiler until smooth.
Dip the base of each cookie into the melted chocolate and place them back on the parchment paper.
Drizzle the remaining melted chocolate over the tops of the cookies using a spoon or piping bag for the signature Samoas look.
Allow the cookies to set at room temperature or in the fridge until the chocolate is firm.
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. Enjoy!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 14.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 76 mg | 2% | |
*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.
