I heard it on Facebook! The first shipment of Girl Scout Cookies has arrived. Time to whip up some Gluten Free Samoa Cookies for my family (easily adaptable to be casein free as well).
This recipe takes quite a commitment, but it is a good substitute for Girl Scout Samoas. To simplify, do not cut out the round center of the cookie. Not only was it time consuming to cut out the centers, but the donut shape made it more challenging to add the chocolate on the bottom and coat the tops of the cookies.
Recipe for Gluten Free Samoas
- 1 1/4 cup butter (use Earth Balance for CF)
- 2/3 cup sugar
- 3 1/4 cup gluten free flour
- 3/4 tsp xanthan gum
- 2 cups GF Semi-Sweet Chocolate chips (Enjoy Life Semi-Sweet Chocolate Chips are both gluten and casein free.)
Preheat the oven to 325 degrees F and line cookie sheets with parchment paper.
Beat the butter and sugar on medium speed for 5 minutes. The mixture will become light in color and very soft and fluffy. Fold in the flour by hand.
Roll the dough into tablespoon-sized balls and flatten with the bottom of a glass that has been dipped in sugar to prevent the dough from sticking. Cut out the middle of the cookies with an apple corer. (To make this recipe less time consuming, do not cut out the center and make round cookies).
Bake for 18 minutes until they are a very pale golden color. Let cool.
Melt the 1 cup GF semi-sweet chocolate chips in the microwave on 50% stopping to stir every 30 seconds. These do not take long to melt.
Flip the cookies over and coat the bottom with a layer of chocolate. We found it easiest to do this with a spatula. Put in the refrigerator or the freezer to set the chocolate.
For the Topping:
- 2 1/2 cups toasted coconut
- 6 Tbsp butter (Earth Balance for CF)
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1/2 cup condensed milk (1/4 cup almond milk for CF)
- 1/2 tsp vanilla
Preheat the oven to 300 degrees F. Spread coconut evenly on a cookie sheet and toast for 12 minutes or until it is golden brown. Check to make sure it does not burn.
In a 2 quart saucepan over medium low heat, combine the butter, sugar and corn syrup.
Stirring constantly, heat to a full boil. Boil 3 minutes.
Continuing to constantly stir, add either the condensed milk or the almond milk. Cook over low heat until candy thermometer reaches 220 degrees. Remove from heat and stir in the vanilla.
Beat with an electric mixer for 4 minutes then stir in the toasted coconut and mix well.
Use a butter knife to frost the cookies with the coconut mixture. The mixture sets quickly. Microwave to rewarm if needed.
Melt 1 cup semi-sweet GF chocolate chips in the microwave on 50% stopping to stir every 30 seconds.
Use a pastry bag or a Ziploc bag with a small hole cut in the corner and add the signature chocolate swirl across the top of the cookies. Store in the refrigerator.