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.

Nutriscore Rating: 44/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 24

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes.

Step 3

Add the vanilla extract and mix until combined.

Step 4

In a separate bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), and salt.

Step 5

Gradually add the flour mixture to the wet ingredients and mix until a soft dough forms.

Step 6

Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Melt the soft caramels and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.

Step 11

Mix the toasted coconut into the melted caramel and stir to combine.

Step 12

Using a small spoon, carefully spread the caramel-coconut mixture onto the tops of the cooled cookies.

Step 13

Melt the dark chocolate chips (with optional coconut oil) in a microwave-safe bowl or over a double boiler until smooth.

Step 14

Dip the base of each cookie into the melted chocolate and place them back on the parchment paper.

Step 15

Drizzle the remaining melted chocolate over the tops of the cookies using a spoon or piping bag for the signature Samoas look.

Step 16

Allow the cookies to set at room temperature or in the fridge until the chocolate is firm.

Step 17

Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. Enjoy!

Nutrition Facts

Serving size	(1190.6g)

Amount per serving	% Daily Value*
Calories	5834.9

Total Fat 383.3g	0%
Saturated Fat 265.8g	0%
Polyunsaturated Fat g
Cholesterol 488.4mg	0%
Sodium 1124.2mg	0%
Total Carbohydrate 600.2g	0%
Dietary Fiber 51.3g	0%
Total Sugars 351.0g
Protein 41.0g	0%

Vitamin D 87.5IU	0%
Calcium 399.9mg	0%
Iron 24.6mg	0%
Potassium 2090.5mg	0%

*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.

Source of Calories

Fat: 57.4%

Protein: 2.7%

Carbs: 39.9%