gluten free vegan samoa cookies
RECIPE TYPE: cookies
SERVES: 32 cookies
shortbread cookies
coconut caramel topping
  • 2 cups Let's Do Organic finely shredded unsweetened coconut
  • 1 1/2 cups unwrapped Cocomels dairy free caramels {about 50 caramels}
  • 3 tablespoons So Delicious original culinary coconut milk, full fat
chocolate coating
  • 1 1/2 cups Enjoy Life dairy free chocolate chips
  1. Sift together flour blend, baking powder and salt. Set aside.
  2. In large bowl of stand mixer, beat together softened vegan butter and powdered sugar. Add coconut milk and vanilla extract. Beat until smooth and creamy.
  3. Add flour mixture and continue to mix until dough comes together, 1-2 minutes.
  4. Pat dough into disc and wrap in plastic wrap. Place in refrigerator and chill 1 hour or until ready to use.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  6. Remove dough from refrigerator and roll into 1/4-inch thick. Using 2-inch round cookie cutter, cut out cookies. Use smaller round cookie cutter to cut out center {opposite end of piping tip works well).
  7. Place cookies on cookie sheet and bake 12-14 minutes. Do not overbake cookies, as cookies will not brown. Place on cooling rack to cool completely.
  8. Spread coconut on cookie sheet in even layer. Bake 10 minutes at 350 degrees to toast. Be sure to watch carefully, as coconut can burn quickly.
  9. To make coconut caramel topping, place unwrapped caramels and coconut milk into double boiler over low heat. Slowly melt until smooth.
  10. Remove about 1/2 cup of caramel mixture. Use to carefully and quickly spread thin layer of caramel on top of each cookie {this will help coconut mixture adhere to cookie}.
  11. Add toasted coconut to remaining melted caramel, leaving over double boil so it doesn't harden. Top each cookie with coconut caramel mixture.
  12. Place cookies on parchment paper lined cookie sheet. Refrigerate 15 minutes to chill.
  13. When caramel on cookies has set, melt chocolate in microwave-safe bowl on low in 30 second intervals, until completely melted and smooth.
  14. Dip bottom of each cookie in melted chocolate, scrapping off excess. Place back onto parchment paper.
  15. Pour remaining melted chocolate in piping bag or ziploc bag, cutting tip. Drizzle over top of cookies. Place in refrigerator 15 minutes to set.
*Sarah's gluten free flour blend will also work wonderfully in this recipe.
Recipe by Sarah Bakes Gluten Free at