Dairy-Free Samoa Cookies
Indulge in the irresistible flavors of Dairy-Free Samoa Cookies—an allergy-friendly twist on a classic treat! These decadent cookies feature a buttery, melt-in-your-mouth shortbread base made with coconut oil, a luscious topping of caramel-coated toasted coconut, and a generous drizzle of rich, dairy-free chocolate. Sweetened naturally with coconut sugar and maple syrup, these cookies are not only dairy-free but also packed with wholesome ingredients like unsweetened shredded coconut and full-fat coconut milk. Perfectly chewy and full of tropical caramel-chocolate goodness, they’re ideal for satisfying your dessert cravings without compromising dietary needs. Whether you're hosting a gathering or simply enjoying a guilt-free snack, these Samoa-inspired cookies are guaranteed to delight!
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Ingredients
- 0.5 cup coconut oil
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 1 cup unsweetened shredded coconut
- 0.75 cup coconut sugar
- 0.5 cup full-fat coconut milk
- 1 cup dairy-free semi-sweet chocolate chips
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized mixing bowl, combine the coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well blended.
Step 3
Add the all-purpose flour and salt into the wet mixture and mix until a dough forms.
Step 4
Roll out the dough until it's about 1/4 inch thick. Use a circular cookie cutter to cut out the cookies, then use a smaller cutter to cut out the centers to create a donut shape.
Step 5
Place the cut-out cookies onto the prepared baking sheets, about 1 inch apart.
Step 6
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Step 7
Meanwhile, in a skillet over medium heat, toast the shredded coconut until golden brown. Stir frequently to prevent burning, about 5-7 minutes.
Step 8
In a small saucepan over medium heat, combine the coconut sugar and coconut milk. Bring to a simmer and let it cook, stirring occasionally, until it thickens slightly and turns into a caramel-like consistency, about 10 minutes.
Step 9
Remove from heat and stir the toasted coconut into the caramel mixture until well coated.
Step 10
Top each cooled cookie with a spoonful of the caramel coconut mixture, pressing lightly to adhere.
Step 11
Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted.
Step 12
Drizzle the melted chocolate over the cookies and allow to set at room temperature or in the refrigerator for faster setting.
Step 13
Serve and enjoy the deliciously chewy and caramel-like dairy-free Samoa cookies.
Nutrition Facts
| Serving size | (1039.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4686.8 |
| Total Fat 259.4g | 0% |
| Saturated Fat 206.1g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 656.9mg | 0% |
| Total Carbohydrate 594.0g | 0% |
| Dietary Fiber 38.6g | 0% |
| Total Sugars 406.4g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 66.2mg | 0% |
| Iron 35.6mg | 0% |
| Potassium 997.9mg | 0% |
Source of Calories