These Paleo and Vegan Samoa Cookies will remind you of the boxed Girl Scout ones! Thick, gooey caramel merges with toasted coconut to put an irresistible coating over crisp, shortbread cookies! A dip of homemade dark chocolate on the bottoms, with a drizzle on top, makes these ring-shaped wonders even more of a delight.

Copycat Girl Scout Samoa Cookies [Vegan, Paleo, Gluten-Free, No Refined Sugar]





Cooking Time




For the Shortbread Cookies:

  • 1 3/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup extra virgin coconut oil, melted and cooled
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cinnamon

For the Homemade Dark Chocolate:

  • 1/4 cup + 1 tablespoon raw cacao powder
  • 1/4 cup extra virgin coconut oil
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract

For the Caramel Sauce with Coconut Flakes:

  • 1 can full-fat coconut milk, room temperature and shaken (the water and solidified top must fully blend together to form a smooth milk—if they’re separated, blend it in a small blender or food processor before making the caramel.)
  • 1/2 cup pure maple syrup
  • 2 tablespoons monk fruit sweetener (can sub another Paleo granulated sweetener choice)
  • 1 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 1 cup unsweetened coconut flakes


For the Shortbread Cookies:

  1. First, start by lining two large cookie sheets with parchment paper or silicone baking mats and set the oven to 350°F.
  2. Then, in a large bowl, add all the dry ingredients and whisk together.
  3. Next, add all the wet ingredients in medium mixing bowl and whisk together.
  4. Thereafter, pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just incorporated. It will form a dough ball that’s not too wet or dry. Let the dough sit for about 5-10 minutes so the coconut flour can absorb some moisture.
  5. Afterward, break the dough up in four sections so it’s easier to roll. On parchment paper (or a silicone baking mat), add one of the fourths of dough another piece of parchment paper (or another silicone baking mat) over the top of it.
  6. Using a rolling pin, roll the parchment-covered dough until it’s ¼ - inch thick.
  7. You can use a 2” donut cutter for the cookies or you can use around 2” cookie cutter and a smaller 1” cookie cutter for the center hole. I didn’t have either of these, so I got creative with a glass measuring cup for the 2” and a 1” water bottle cap. Lol!
  8. Transfer the ring-shaped cookies amongst the two cookie sheets, spaced about 1” apart. The cookies won’t spread during baking.
  9. Bake the cookies for 7-9 minutes. When finished, the bottoms and edges will be golden. Move the cookies to a cooling rack.

For the Homemade Dark Chocolate:

  1. While the cookies are cooling, we’re going to start making the dark chocolate by adding the coconut oil in a double boiler. (*If you don’t have a double boiler see notes).Once the oil melts, whisk in the raw cacao powder.
  2. Then, whisk in the maple syrup and vanilla extract.
  3. Allow the chocolate to cool a bit. Thereafter, dip each cookie in the chocolate, reset them on the cookie sheets, and transport them to the fridge.

For the Caramel Sauce with Coconut:

  1. While the chocolate is setting, you can prepare the super easy, 20-minute Paleo and Vegan Caramel Sauce and the toasted coconut flakes!
  2. For the coconut flakes, add them to a large skillet and cook them over medium heat, stirring frequently, until they brown.
  3. Transfer the toasted coconut flakes to a plate or bowl to discontinue cooking on the skillet—they can burn easily.
  4. Now, to make the caramel, in a large skillet, over medium-high heat, add the coconut milk, maple syrup, and monk fruit sweetener and whisk together.
  5. Once it boils, turn it down to medium heat so it’s simmering.
  6. Whisk the caramel about every 3-5 minutes.
  7. Towards the last 5-10 minutes, you’ll notice that the caramel will turn gold, dark-brown and become thicker, leaving little trails behind when whisking.
  8. After twenty minutes, take the skillet off the heat and whisk in the vanilla extract and sea salt.
  9. Once the caramel finishes, stir in the toasted coconut flakes. The coconut flakes will absorb all the caramel to make a thick and gooey (and yummy :)) mixture.
  10. Let the caramel-coconut concoction cool a bit before handling. Then, using a spoon, add a layer around each cookie!
  11. Lastly, drizzle the remainder of dark chocolate on each cookie. Transport the cookies back to the fridge so the caramel firms and the chocolate hardens faster.
  12. After about 10 minutes you can dig in! Enjoy!


If you don't have a double boiler, you can add about 1-2 inches of water in a small-medium saucepan and set a heat-safe bowl over the top, making sure no water touches the base of the bowl. Then, bring it to a boil! You can alternatively use the microwave by melting the coconut oil, then whisking in the other ingredients accordingly. In case you were wondering, the double boiler allows the ingredients to keep all of their raw, health benefits. Store these cookies in the refrigerator in an airtight container or plastic bag for 1-2 weeks! They also freeze great for up to 3 months!


Nutritional Information

Per Serving: Calories: 142 | Carbs: 12 g | Fat: 10 g | Protein: 2 g | Sodium: 9 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.