Soft and chewy cookies topped with toasted coconut and a drizzle of dark chocolate.
These Samoa-inspired Cookies are reminiscent of the Girl Scout Cookie Samoas. Soft and chewy cookies are topped with toasted coconut and drizzled with lots of dark chocolate.
Your favorite Girl Scout Cookie but revamped. Not to say this is a replacement for the original Girl Scout Samoa, but you can now satisfy those cravings ALL YEAR ROUND.
This Samoa-inspired Cookies are crisp on the outside and chewy in the middle and topped with perfectly crunchy coconut and, of course, drizzled with dark chocolate.
How to Make Samoa Cookie-inspired Cookies:
- Start by toasting the coconut. Preheat the oven to 325°F. Spread the coconut evenly onto a baking sheet. Bake for 8 minutes, stirring halfway until golden brown.
- In a large mixing bowl, whisk together the melted butter, sugars, milk, and vanilla until well combined. Add the flour, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Fold in ½ of the toasted coconut. Cover and refrigerate for at least 1 hour (ideally overnight if you have time).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Bake for 12 minutes until golden brown, edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
- Add chopped dark chocolate to a microwave-safe bowl. Microwave in 25 second intervals until melted (melt until a few chunks remain then whisk chunks in to prevent burning the chocolate). Once cookies have completely cooled, drizzle over chocolate and sprinkle on toasted coconut. Enjoy!
Frequently Asked Questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not say how it would turn out. However, you are more than welcome to do some experimenting yourself! I’ve found some successes with other baked goods using Bob’s Red Mill 1-1 GF flour.
What kind of vegan butter do you recommend?
I typically use Country Crock because it’s the most affordable and yields pretty good results. If you want to spend the extra couple dollars then I would suggest Earth Balance.
Do I have to refrigerate the dough?
The amount of time I refrigerate the dough yields the perfect amount of spread. If you bake right away it may yield a flatter cookie – unless that’s your preference!
If you’re looking for more delicious cookie recipes, you’ll also love The Best Vegan Oatmeal Chocolate Chip Cookies, these Coconut Walnut Chocolate Chip Cookies, and these Double Chocolate Oatmeal Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft and chewy cookies topped with toasted coconut and a drizzle of dark chocolate.
- ½ cup vegan butter, melted
- ¾ cup (167g) packed dark brown sugar
- ¼ cup (54g) granulated sugar
- 3 tbsp unsweetened, plain non-dairy milk
- 2 tsp vanilla extract
- 1 ½ cup (203g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup toasted shredded coconut, divided
- 5 oz. bittersweet chocolate (60-70%), chopped
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Start by toasting the coconut. Preheat the oven to 325°F. Spread the coconut evenly onto a baking sheet. Bake for 8 minutes, stirring halfway until golden brown.
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In a large mixing bowl, whisk together the melted butter, sugars, milk, and vanilla until well combined. Add the flour, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Fold in ½ of the toasted coconut. Cover and refrigerate for at least 1 hour (ideally overnight if you have time).
-
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Bake for 12 minutes until golden brown, edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
-
Add chopped dark chocolate to a microwave-safe bowl. Microwave in 25 second intervals until melted (melt until a few chunks remain then whisk chunks in to prevent burning the chocolate). Once cookies have completely cooled, drizzle over chocolate and sprinkle on toasted coconut. Enjoy!
