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Paleo Gluten Free Samoa Cookies

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Paleo Gluten Free Samoa Cookies

For the shortbread layer

1 cup almond flour

1 tbsp coconut flour

2 ½ tablespoons coconut oilmelted

3 tablespoons coconut sugar

½ tsp vanilla extract

1 dash sea salt

For the homemade caramel

½ cup coconut cream

½ cup maple syrup, or honey

½ tsp vanilla extract

1 tsp coconut sugar

1 dash sea salt

½ cup coconut flakes

For the chocolate drizzle

½ cup dark chocolate chips

½ tsp coconut oil

Instructions

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Instructions

First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Make the caramel sauce first. Add all caramel ingredients except coconut flakes to a skillet and stir to combine. Bring to a light boil. Then, turn heat to low and simmer for 20 minutes or until sauce has thickened. Stir every 1 to 2 minutes to prevent burning. Remove from heat and stir in coconut flakes.

To make shortbread cookies, all shortbread ingredients to a large mixing bowl. Stir to combine.

Use 2 sheets of parchment paper and a rolling pin to roll out dough to 1/4 inch thickness. Using a cookie cutter, cut out 2 inch circles. For the smaller inner circle, use a large straw or knife to cut out the center.

Place cookies on baking sheet and bake for only 6 to 7 minutes or until set.

Remove cookies from oven and allow to cool for 10 to 15 minutes.

Once caramel sauce has thickened and cookies have cooled, carefully spoon caramel mixture onto each cookie. Place cookies in freezer for 20 minutes.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Dough for Crispy Cookies 🧊
Refrigerate the almond flour-based dough for at least 30 minutes before rolling and cutting to prevent spreading and achieve those thin, crispy shortbread layers that define these cookies.
Master the Caramel Timing ⏱️
When making the homemade caramel, watch closely as coconut cream heats—it can go from perfect to burnt quickly, so use medium heat and stir constantly until it reaches a deep amber color but still pours smoothly.
Toast Your Coconut Flakes First 🥥
Lightly toast the coconut flakes in a dry pan for 2-3 minutes before adding to the caramel layer to intensify their flavor and prevent sogginess when the chocolate sets.
Temper Chocolate for Professional Finish 🍫
Melt dark chocolate slowly over a double boiler or in short microwave bursts, then cool slightly before drizzling to achieve a glossy finish that sets with a satisfying snap rather than a dull coating.
Use Parchment for Easy Assembly 📄
Layer your cookies on parchment paper between caramel and chocolate applications—this makes handling delicate cookies effortless and prevents them from sticking or breaking during assembly.