Soft and chewy cookies topped with a crunchy & sweet coconut topping and drizzled with dark chocolate.
These Samoa Cookie-inspired Cookies are reminiscent of the Girl Scout Cookie Samoas. Soft and chewy cookies are topped with a caramely, crunchy coconut topping and the whole cookie is drizzled in rich 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 Cookie-inspired Cookie is 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 making the coconut topping. In a medium-sized mixing bowl, stir together all ingredients until well combined. Set aside.
- In a large mixing bowl, use a handheld mixer or whisk to combine melted butter and sugars until creamy. Mix in milk and vanilla extract.
- Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Use a cookie scoop to portion dough on to baking sheets. Don’t press dough down. Bake for 12 minutes until edges are crisp and center still feels soft.
- While cookies are fresh from the oven, top each cookie with 1 heaping tbsp of coconut topping. I sort of spread the topping towards the edges rather than one big mound in the center.
- Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire cooling rack. Melt the chocolate and coconut oil in the microwave in 20 second intervals. Drizzle chocolate on cookies. Let the cookies sit for 5 minutes so the chocolate sets or enjoy right away.
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 a crunchy & sweet coconut topping and drizzled with dark chocolate.
- 1 ½ cups coconut flakes
- ¼ cup creamy peanut butter
- 2 tbsp maple syrup
- ¼ tsp salt
- ½ cup vegan butter, melted
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 3 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 5 oz. bittersweet chocolate (60-70%)
- 1 tsp coconut oil
-
Start by making the coconut topping. In a medium-sized mixing bowl, stir together all ingredients until well combined. Set aside.
-
In a large mixing bowl, use a handheld mixer or whisk to combine melted butter and sugars until creamy. Mix in milk and vanilla extract.
-
Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 30 minutes.
-
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Use a cookie scoop to portion dough on to baking sheets. Don't press dough down. Bake for 12 minutes until edges are crisp and center still feels soft.
-
While cookies are fresh from the oven, top each cookie with 1 heaping tbsp of coconut topping. I sort of spread the topping towards the edges rather than one big mound in the center.
-
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire cooling rack. Melt the chocolate and coconut oil in the microwave in 20 second intervals. Drizzle chocolate on cookies. Let the cookies sit for 5 minutes so the chocolate sets or enjoy right away.
