Since the Girl Scouts of America did not add Samoas (aka Caramel DeLites) to their vegan list this year, I decided to take matters into my own hands.
Yes it is true, your favorite Girl Scout Cookie just got veganized!
Quite possibly the best rendition of a Copy Cat recipe ever (if I do say so myself!)
This cookie is absolutely perfect!
Crisp shortbread cookie topped with gooey and delicious caramel coconut and just the right amount of chocolate to tie it all together!
Introducing The Vegan Samoas Recipe!
Now I will be honest, this recipe is not on my “easiest list”
But let me clarify, while it is very easy in the preparation of the recipes (there’s only 2 you have to make) it’s just the time it takes to get it all done.
This is not a 1-2-3 recipe that’s for sure.
You will have to prepare a caramel recipe in advance and then the topping of the caramel coconut mixture onto the cookies was a bit nerve racking I will admit.
But let me tell you if was all worth it when I bit into that crispy buttery shortbread with that gooey caramel coconut and lacy chocolate stripes.
Mmmm, mmm just perfection!
So the sweet taste of victory is worth every step and I will take you through it in the video tutorial below!
As I mention in the video, you may want to take the easy route and buy some Vegan Caramels to make your cookie life easier, otherwise follow the recipe and video tutorial at the end of the this post for how to make the caramel recipe
- 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)
- Prepare the caramel sauce ahead of time so it can cool and thicken. *See recipe below
- Once it is cool and thick combine with the toasted coconut and mix well, then set aside.
- For the cookie dough:
- Combine the flour, baking soda, salt and confectioners sugar in a large mixing bowl.
- 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
- 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.
- Turn the very soft, sticky dough out onto a floured silicone mat and roll to 8" x 11" (about ¼" thick)
- Cut the dough with a 2" cookie cutter and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
- Cut out the center holes with a ¾" cookie cutter, then re roll the dough and repeat until all dough is gone.
- Bake in a preheated 350°F oven for 15 minutes or golden browned and then transfer them to a cooling rack while.
- Dip the bottom of the cooled cookies in tempered chocolate and place on a parchment paper to set
- Top each cookie with some of the coconut caramel and then drizzle with chocolate
Can be frozen for up to 2 months
For the Caramel Recipe from my Snickers Brownies, skip 2:20 to in the video below to get to the caramel part
- 1 cup Palm Sugar Paste or another sugar you prefer (*Watch video to the end for reference to this!!)
- 1 cup coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon
- To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about 1 cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heat proof container to cool completely then refrigerate overnight (or until cold and thick)