Samoas are getting a twist today on the blog but these sweet, layered delights are still reminiscent of the beloved childhood classics. A crisp, gluten free base cookie is slathered with dark chocolate then finished off with a caramel toasted coconut topping.

Back in February, I introduced one of my favorite cookies to date- Gluten Free Crunchy Chocolate Chip Cookies. When I made my first batch, which was met with delight by my personal taste-tester (ahem my mom), she immediately replied, "these remind me of Samoas. Next time add coconut!"

Well, I did just that...

The recipe for the GF CCCs serve as the base for today's cookie providing more of a crisp biscuit base than a shortbread like the traditional Samoas. Here's where I switched things up however- instead of adding the chocolate chips to the dough, I spread melted chocolate over the cooled cookies, and then went on to make the caramel coconut topping.

Caramel is one of the easiest things you can make and a little goes a long way. You can find the recipe for my go-to caramel sauce in our Almond Caramel Macchiato post where I break down just how easy it really is to make a 24 ounce jar worth of caramel that you can then use for cookies, cakes, and/or drinks.

To recreate Samoas, simply toast shredded coconut and then toss with some caramel to coat. You'll want to chill the cookies between each step, so pop them in the freezer for about 5 minutes to allow the chocolate layer to set before you top with the caramel coconut. Then freeze again for a few minutes for the caramel to set as well before serving.

These are best stored in an airtight container with parchment paper in the refrigerator, and can be kept for up to five days.

Tip: Store these in the freezer and enjoy cold for an even more delicious treat.

And there you have it, deliciously gluten-free Samoas that are as fun to make as they are to eat. Enjoy!

Gluten Free Samoas

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5 from 5 reviews

Author: Living the Gourmet
Total Time: 40 minutes
Yield: 2 dozen cookies 1x
Diet: Gluten Free

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Ingredients

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1 cup dark chocolate, melted
1 cup coconut flakes (sweetened or unsweetened raw flakes work perfectly here)

For the Cookie Base:

1 cup oat flour
1 1/2 cups almond flour
1/2 cup superfine sugar
3/4 cup dark brown sugar
Pinch of salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla

For the Caramel Sauce:

1.5 cups sugar
1/4 cup water
1 teaspoon vanilla
1 cup cream
4 tablespoons butter

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Instructions

For the Caramel Sauce:

In a small saucepan over medium high heat, combine sugar and water. Leave until sugar melts down.
Once the sugar has dissolved, turn the heat up and bring to a boil. Brush the sides of the inside of the pan to keep the sugar from hardening and burning along the pan.
Whisk occasionally but not rigorously.
It should take about 10 minutes or so for the sugar to start turning a deep golden color. Be patient. Once the sugar has deepened in color, turn the heat down low, and whisking constantly, slowly add the cream. Be sure to make sure to add the cream slowly otherwise it will scald and seize.
Add the vanilla and butter, bring the heat back up to medium height, stir until the butter has melted. Bring the caramel back to a boil and remove from the heat immediately. Transfer to a heat proof glass dish or bowl and let it cool completely before storing it in the refrigerator.

For the Cookie Base:

Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer with paddle attachment, beat butter and sugars until well combined. Add vanilla and eggs until whipped.
In a separate bowl, whisk together flours, baking soda, baking powder, and salt.
Add the dry ingredients to the butter mixture and beat on low until a sticky cookie dough comes together.
Spoon tablespoon amounts of dough onto the prepared baking sheets. Flatten slight with the back of a spoon. Baking for 8-10 minutes, until the cookies are golden. Carefully transfer to a wire rack and let the cookies cool completely.

Assembly:

In a small pan over medium high heat, toast your coconut flakes until golden.
In a separate bowl, toss the coconut flakes with about 1/3 cup of caramel sauce until coated. If you need to add a little more caramel sauce, add an additional tablespoon.
On a the back of a cooled cookie, spread an even layer of melted chocolate. Place the cookies chocolate-side up on a lined baking sheet and pop them into the freezer for about 5 minutes just to let the chocolate set.
Once the chocolate has set, spread each cookie with a layer of the caramel coconut. Return the tray back to the freezer for an additional 5 minutes until the coconut caramel layer has set.
Serve and enjoy! Store the cookies in an airtight container with parchment in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert