Vegan Girl Scout Samoa Recipe+ Easy Coconut Caramel Cookies
Vegan Girl Scout Samoa Cookies
This easy coconut caramel Samoa recipe is my copycat version of my favorite Girl Scout cookies! I always dread walking by the girl scout stand knowing there are no options for me. I’ll give the girls a donation and make my own dairy free treat!
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🌿 FULL RECIPE🌿
Vegan Shortbread Cookies
¼ cup sugar
½ cup dairy-free butter spread
1 tbsp dairy-free milk beverage
½ tsp vanilla extract
1 -1¼ cups all-purpose flour
⅛ tsp baking powder
⅛ tsp salt
1 cup canned coconut milk (I use the full-fat version, not light)
⅔ cup packed brown sugar (optional)
¼ tsp salt
1/4 cup medjool dates, pitted
1-1/2 cups unsweetened shredded coconut (or use sweetened coconut if you prefer a sugary treat)
1 cup dairy-free semi-sweet chocolate chips
1 tbsp coconut oil or butter spread
Preheat your oven to 350ºF and line baking sheets with parchment paper.
In a medium bowl, beat together butter spread, sugar, milk beverage, and vanilla.
Add the 1 cup flour, baking powder, and salt to the wet ingredients and beat until well combined. Stir in up to ¼ cup of additional flour to keep the dough from sticking to your hands.
Roll the dough out on a well-floured surface until it’s about one-quarter inch thick. Using a circular cookie cutter or glass, cut out cookies and place them on the lined cookie sheet. Use a smaller cookie cutter or the top from a water bottle to make the little circle inside.
Add cookies to a parchment lined baking sheet.
Bake for 10 to 12 minutes, or until the cookies just begin to brown around the edges. Allow them to cool completely on a rack.
Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil. Reduce the heat to medium-low, cover, and let simmer for 10 minutes. Keep an eye to be sure it doesn’t threaten to boil over.
Uncover and continue to let the dairy-free caramel simmer for 20 to 25 minutes, stirring occasionally. It should become somewhat thick, like a caramel sauce. But keep in mind, it will thicken more as it cools and when you add all of that coconut!
Remove the caramel mixture from the heat, and stir in the vanilla, followed by the coconut. This will form a thick dough like texture.
Once it’s cool, spread the mixture evenly on the shortbread cookies. Place the cookies in the fridge for 20 minutes.
Melt the chocolate chips with the coconut oil, buttery spread, or shortening.
Dip the shortbread bases in the chocolate. You can either coat just the bottoms, or submerge up to the caramel layer.
Place the cookies chocolate side down on parchment paper or a silicone baking mat to firm up.
Drizzle the top of the cookies with any leftover chocolate.
Let the cookies sit in a cool area so that the chocolate can set up.
Store the cookies in an airtight container at room temperature for up to 1 week, or put them in plastic freezer bags and freeze to enjoy later.
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