Vegan Samoas Recipe - Copy Cat Girl Scout Cookie
Prep time
Bake time
Total time
Be sure to use tempered chocolate or a coating chocolate that does not require tempering to make sure your cookies set properly. Click here for How to Temper Chocolate
Serves: 30 cookies
  • For the Cookie:
  • Vegan Butter COLD 10 Tablespoons (140g)
  • All Purpose Flour 1¼ cup (157g)
  • Confectioners Sugar ½ cup + 2 Tablespoons (75g)
  • Baking Soda ⅛ teaspoon
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • 1 Recipe Caramel *recipe below
  • Toasted Coconut 1¾ cup (sweetened flake or unsweetened, your choice- I prefer the unsweetened since the caramel is so sweet already)
  • Compound Chocolate or Tempered Chocolate 8 ounces (226g)
  1. Prepare the caramel sauce ahead of time so it can cool and thicken. *See recipe below
  2. Once it is cool and thick combine with the toasted coconut and mix well, then set aside.
  3. For the cookie dough:
  4. Combine the flour, baking soda, salt and confectioners sugar in a large mixing bowl.
  5. Blend on low speed to combine, the add the diced cold vegan butter and continue blending on low to medium speed. It will seem that this is taking forever to come together and you will think there is something wrong with the recipe. Just wait. It may take close to 5 minutes
  6. It will eventually come together and at that point you can add the vanilla extract and blend on high for 10 seconds to incorporate well.
  7. Turn the very soft, sticky dough out onto a floured silicone mat and roll to 8" x 11" (about ¼" thick)
  8. Cut the dough with a 2" cookie cutter and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
  9. Cut out the center holes with a ¾" cookie cutter, then re roll the dough and repeat until all dough is gone.
  10. Bake in a preheated 350°F oven for 15 minutes or golden browned and then transfer them to a cooling rack while.
  11. Dip the bottom of the cooled cookies in tempered chocolate and place on a parchment paper to set
  12. Top each cookie with some of the coconut caramel and then drizzle with chocolate
These cookies (once set) will stay fresh at room temperature for up to 1 week in an airtight container.

Can be frozen for up to 2 months
Recipe by Gretchen's Vegan Bakery at