Skinny Samoas (gluten-free, Caramel DeLites)

Remember how I said that shortbread cookies are a gateway cookie?

Well…one Girl Scout Cookie leads to another…

Yup, Samoas. That’s right, I made them. Gluten-free too. Way less sugar and fat. And they taste the same. Dare I say, better?

Yup. I dare. And not just me! My fiancé said it.

He tends to eat cookies in a blind hurry, stuffing them into his mouth before even looking at them, and then asking me what kind he just ate. These? As soon as he started chewing, he froze and shot me a look.

“Girl Scout cookies?!”

Me: “Yes”

Him: “Exactly the same! That’s amazing! Freeze ‘um!”

Yes, that’s right, freeze ‘um. Because Girl Scout cookies are so sacred and amazing, that they belong hoarded in the freezer. In fact, they taste better that way! The ultimate compliment.

I even broke down and bought us a box of Caramel DeLites (yes, that’s what they’re called in my book), because I can’t believe that I went on a Girl Scout Cookie strike this year. I bought one box. And guess what…he ate the homemade ones FIRST before even touching the box! Be still my heart.

Well now I guess you’re ready to jump through your computer if I don’t spill this recipe ASAP! Fine, fine, here ya go!

Oh, and feel free to get all exact and cut the centers out of the cookies and dip the bottoms, but they’re so much easier this way…and the centers just hold more toppings…just sayin’.

Skinny Samoas (gluten-free, Caramel DeLites)
(makes appx. 2 dozen cookies)

1 batch of my gluten-free, dairy-free shortbread dough

[use the shortbread recipe from Alfajores Cookies, minus the dulce de leche]

 12 tsp. caramel*, divided

 6 tsp. unsweetened coconut, toasted, divided

1/3 cup melted chocolate** (I used a 70% “semisweet” chocolate)

*you can make or buy any caramel to fit your dietary needs: gluten-free, dairy-free, goats milk, sugar-free, etc…pick your favorite!

**I always melt more than I need, just so I always have enough to really make a mess of my drizzling. Feel free to use the left-over melted chocolate however you please…I won’t tell anyone if you eat it with a spoon…or dip pretzels in it. 

Process:

1. Using a 1 ½” round cookie cutter (or a shot-glass rim if you don’t want to find a cookie cutter), prepare the plain shortbread cookies. Bake 9-12 minutes, being careful not to burn them. [follow the same baking procedure as indicated in the “Alfajores Cookies” recipe]

2. After the cookies have cooled, on each cookie, spread ½ tsp. caramel.

3. Top the caramel with ¼ tsp. toasted coconut.

4. Drizzle the whole batch with the melted chocolate [I put the cookies on a wire cooling wrack with a layer of foil or parchment under the wrack, to make cleanup easier. I dip a fork or knife into the chocolate, then using a sharp flicking motion with my wrist, flip the chocolate all over the cookie tops]

5. Let the cookie set completely before enjoying! I place mine in the fridge for a couple hours to help them set.

NOTE: If you want the bottoms of the cookies dipped in chocolate, dip the cookie bottoms FIRST! Let them set, chocolate side up, in the fridge for a couple hours before flipping them over and proceeding with the caramel, coconut and chocolate drizzle.