Gluten Free Samoa Cookies

Course Dessert
Cuisine American
Keyword Samoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Calories 260 kcal
Author Melanie Hill



  • 2 Cups Blanched Almond Flour I love
  • 1 Tbs Tapioca Arrowroot or Potato Starch
  • 3 Tbs Butter Ghee, Earth Balance or Coconut Oil
  • 1/3 Cup Granulated Sugar see note above
  • 1/8 Tsp Salt
  • 1/4 Tsp. Baking Soda
  • 1 Tbs Vanilla Extract or Water
  • 1 Tbs Applesauce


  • 3/4 Cup Butter/ Earth Balance/ or Coconut Oil.
  • 1 1/4 Cup " Brown Sugar" note: this can be regular brown sugar or Sucanat or Palm Sugar
  • 1/4 Cup Liquid Sugar Agave, Coconut Nectar, Brown Rice Syrup, or Corn Syrup
  • 6 oz half a can of heavy Coconut Milk (MimicCream or regular heavy cream also work)
  • 1/2 Tsp Salt.


  • Chocolate Chips melted in microwave
  • Toasted Unsweetened Coconut Flakes. toast in oven in pan at 350, 5-8 minutes


  1. Preheat oven to 350 degrees. Make the shortbread crust. In a food processor (or by hand) combine all of the crust ingredients. The dough should hold together. Roll the dough out between 2 sheets of parchment paper to about 1/4 inch thick. Cut into rings or circles (see note above) Cut out the dough soon after you make it, as it sits out it will begin to feel oily and it won't hold together quite as well.
  2. Carefully place the cut-out cookies on a parchment covered baking sheet and bake 10-12 minutes. Keep a careful watch on them the last few minutes to avoid burning. (note: cookies will come out soft and somewhat chewy- they will gain their shortbread texture as they cool!)
  3. Remove from oven. While they are cooling, make the caramel.
  4. Combine all of the Caramel ingredients in a heavy bottomed sauce pan and bring to a gentle boil. Using a candy thermometer keep track of the temperature. Remove the caramel from heat once it reaches 248 degrees.
  5. Spoon the hot caramel onto the cookies (you will only need about a Tbs or less per cookies) Sprinkle the toasted coconut flakes on top of the hot caramel before it cools.
  6. Melt chocolate chips in your microwave (stirring every 30 seconds until smooth). Dip the bottom of each cookie into the melted chocolate. Place the cookies on a sheet of clean parchment paper. Drizzle the tops with some more chocolate to give the Samoa's their classic look.
  7. Set aside and let the chocolate set. (In a hurry to try one? Place them in the fridge or freezer for a few minutes).

Recipe Notes

Recipe yields 18-20 cookies. They can be stored at room temperature or frozen.
I personally think Samoas look extra fancy without their centers cut out! Hope you enjoy these!