Gluten Free Samoas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 6.3 g
  • Cholesterol: 8.2 mg
  • Sodium: 50.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.0 g

View full nutritional breakdown of Gluten Free Samoas calories by ingredient
Submitted by:

Introduction

Taken from glutenfreebetsy.com I used more chocolate (12 oz vs 8 oz) than her recipe. Prep/cooking time does NOT include refrigeration of batter. Taken from glutenfreebetsy.com I used more chocolate (12 oz vs 8 oz) than her recipe. Prep/cooking time does NOT include refrigeration of batter.
Number of Servings: 64

Ingredients

    For the cookies you'll need....
    1 cup butter, softened
    cup sugar
    2 cups all purpose gluten free flour (Again, I used Jules)
    1 tsp. baking powder
    tsp salt
    tsp vanilla extract
    up to 2 tbsp milk (I used only 1 tbsp)

    For the topping, you'll need...
    3 cups shredded coconut (sweetened or unsweetened)
    12-oz chewy caramels (I used the bag of Kraft caramels)
    3 tbsp milk
    8 oz. dark or semisweet chocolat

Tips

The cookies are VERY fragile when still hot out of the oven...use a spatula to CAREFULLY transfer them to rack after the few minutes on the pan.


Directions

- In a large mixing bowl, cream together butter and sugar.

- Mix in flour, baking powder, and salt at a low speed.

- Add vanilla extract and milk, adding milk as needed to make the dough come together in a nice thick texture, not too sticky.

Refrigerate for a few hours or overnight. (I left mine in overnight)

Preheat oven to 350 degrees.

- Either scoop tablespoons of dough, roll into a ball, and flatten, or roll the dough out between floured (gluten free, of course!) wax paper to about inch thickness.

- Use round cookie cutters to make small circles and use a knife of wide straw to cut a smaller center hole. (Or if you're like me, you can skip this part and just make them whole.)

- Place on a parchment or foil lined cookie sheet and bake for 12-15 minutes or until the bottoms are lightly browned and cookies are set. (Keep checking on them, mine actually needed to cook for about 20-25 minutes. It's best to start with 15 and keep adding time as needed)

- Cool for a few minutes on the baking sheet and transfer to a wire rack to cool completely as you make your oh-so-delicious topping!
Preheat oven to 300 degrees.

- Spread coconut evenly on a parchment or foil lined baking sheet and toast for 20 minutes, stirring every 5 minutes until coconut is golden. Cool on a baking sheet, stirring occasionally.

- While that's doing its thing, melt the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.

-Dip the base of each cookie into the chocolate and place on wax paper.

Set extra chocolate aside.

- Unwrap caramels and place in a large microwave-safe bowl with milk. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.

- When caramel is smooth, fold in toasted coconut with a spatula.

- Using the spatula or small spoon, spread the topping on cooled cookies, using 2-3 tsp per cookie. (Reheat caramel mixture for a few second in the microwave if it gets too firm to work with.)

- Once all of the cookies have caramel topping, take the chocolate (reheat if needed) and with a spoon, drizzle chocolate over cookies making thin lines (or whatever design you see fit).

Let the chocolate set completely before devouring. If there are any leftovers, store in an airtight container or zip-lock bag.

Thanks so much for making my dreams come true, glutenfreebetsy!!!!

Serving Size: Makes ~65 cookies

Number of Servings: 64

Recipe submitted by SparkPeople user LISA_RPH77.

Rate This Recipe