Sugar-Free Samoa Cookies
Indulge guilt-free with these decadent Sugar-Free Samoa Cookies, a healthier twist on the classic treat! Perfect for those watching their sugar intake, this recipe combines buttery, melt-in-your-mouth cookies with a rich caramel-coconut topping and a drizzle of sugar-free chocolate. The cookies feature a blend of toasted unsweetened coconut, creamy coconut milk, and sugar-free caramel sauce for a luscious tropical flavor. Each cookie is finished with a silky chocolate drizzle made from sugar-free chocolate chips and heavy cream. With a quick prep time of just 30 minutes, these cookies are perfect for satisfying your sweet tooth without compromising on health. Ideal for sharing or savoring solo, they’re a delightful option for low-sugar desserts and gluten-friendly sweet treats. Whether you’re keto-conscious or simply looking to enjoy a refined sugar-free dessert, these cookies will steal the show!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup sugar substitute (such as erythritol or stevia-based sweetener)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 cups unsweetened shredded coconut
- 1 cup unsweetened coconut milk
- 0.5 cup sugar-free caramel sauce
- 1 cup sugar-free chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar substitute until light and fluffy. Add vanilla extract and mix well.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Form the dough into small discs, about 1.5 inches in diameter, and place onto the prepared baking sheet.
Bake for 12-15 minutes or until the cookies are lightly golden around the edges. Let them cool completely on a wire rack.
In a large skillet over medium heat, toast the shredded coconut until golden brown. Set aside to cool.
In a saucepan, combine the unsweetened coconut milk and sugar-free caramel sauce. Cook over low heat, stirring often, until thickened slightly, about 5-7 minutes.
Mix the toasted coconut into the caramel sauce.
Spoon the coconut-caramel mixture onto each cooled cookie, spreading evenly.
Melt the sugar-free chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals until smooth. Stir well between each interval.
Drizzle the melted chocolate over the cookies.
Let the cookies set completely before serving, allowing the chocolate and caramel to firm up.
Nutrition Facts
Calories |
4053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.4 g | 351% | |
| Saturated Fat | 186.4 g | 932% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 525.3 g | 191% | |
| Dietary Fiber | 93.1 g | 332% | |
| Total Sugars | 11.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1020 mg | 22% | |
*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.
