It wasn’t until I made this recipe that I have ever baked with shredded coconut. As a child, any dessert that contained coconut was the equivalent to finding raisins inside of cookies, and not chocolate chips. Instantly tarnished. I have despised coconut ever since until one day (probably within the last three years), when I actually tried a Samoa cookie for this first time and it was love at first bite. Caramel plus chocolate plus coconut? You can’t go wrong!

These samoa cookies are gluten free, low sugar, and taste way better than the ones from the box (not that I’m biased or anything). If you are looking for a healthier alternative to your favorite girl scout cookie, you have come to the right place!

To make the cookies, I found two different sized lids in my kitchen to create the donut shape that Samoa cookies are known for.

After the cookies cool, toast the coconut on a baking sheet until golden brown. It is very important to keep a close eye on the coconut as it is very easy for the coconut to burn!

Mix together caramel, protein powder, and cornstarch to thicken, if needed. Spread a light layer of the caramel sauce on top of each cookie.

Mix remaining caramel with toasted coconut and spread on top of each cookie. Place cookies in freezer to harden while you make the chocolate.

 

 

Melt chocolate and coconut oil in double boiler or microwave. Dip the bottom of each cookie into chocolate. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.

Return cookies to freezer until chocolate has hardened. Store in fridge for up to one week, or freezer for several months. (These taste great frozen!)

Healthy Samoa Cookies
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Cookie Ingredients
  1. 1/2 cup coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup + 2 tbsp gluten free flour
  4. 1/2 scoop syntrax matrix protein
  5. 1/8 tsp baking powder
  6. 1/4 tsp salt
  7. 1 tbsp milk
Caramel topping
  1. 120g shredded coconut
  2. 120g sugar free caramel sauce
  3. 1 scoop syntrax matrix protein
  4. 1-2 tbsp cornstarch to thicken, if needed
Chocolate topping
  1. 1 cup dark chocolate
  2. 1 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface, about 1/4 inch thick and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! Use a smaller circle to cut out center of cookie.
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, place coconut on baking sheet and bake at 350 for 5-10 minutes, until lightly toasted.
  7. Mix together caramel, protein and cornstarch if needed. Spread each cookie with a thin layer of caramel.
  8. Mix together remaining caramel with toasted coconut.
  9. Using a spoon, spread coconut caramel mixture on top of each cookie.
  10. Place cookies in freezer to harden while you make the chocolate.
  11. In a double boiler or microwave, melt together chocolate and coconut oil.
  12. Dip the bottom of each cookie into melted chocolate and place on wire rack.
  13. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.
  14. Return cookies to freezer until chocolate has hardened.
  15. Store in fridge for up to one week, or freezer for several months.
Makes 28 cookies. Macros per cookie
  1. 147 calories
  2. 9.7g Fat
  3. 15.6g Carbs
  4. 2g Protein
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