Chewy coconut samoa cookies are a delicious treat that everyone can enjoy! These are made with simple, wholesome ingredients – your family will love these no-bake cookies!
Do you miss being able to order Girl Scout Cookies? When we first were diagnosed with food allergies, I did miss Girl Scout Cookies. Not that I would order them a lot, but I did like to have a box of Thin Mints or Samoas from time to time.
I think it was more about the experience than the taste. It was just fun to see the brightly colored boxes being sold in front of the stores and pick up a box or two.
Upon thinking about it, I realized that I could probably make a more delicious version of a lot of these cookies. I started out with homemade gluten free thin mints, and then I moved on to these chewy, caramel, coconutty samoas.
These samoa cookies are made from date caramel (Medjool dates blended with a little water and a bit of salt), toasted coconut, and chocolate chips. To keep these grain free and no-bake, I didn’t include the butter cookie.
These are so good, and they’re free of the top allergens and don’t require any baking. It doesn’t get any better than that.
- Medjool Dates – There are many brands of dates, and each company has different policies and procedures. Many dates are produced in the same facility as tree nuts or peanuts. Every family has different comfort levels, so please read labels carefully and find a brand that works for you.
- SunDate is a date-only facility as of the last time I checked. You can find SunDate brand dates at a variety of grocery stores.
- Made in Nature is a brand that is produced in a fruit only facility and has a detailed allergen statement on their website. They do not carry Medjool dates, but they do carry Deglet Noor dates which will also work well.
Step by Step Instructions
- Prepare your ingredients – pit the dates, and if your dates are dry, soak in warm water to soften.
- Make the date caramel in the food processor with a little water and a pinch of salt. Stir in the toasted coconut. Form the mixture into patties and poke a hole in the middle, then chill in the freezer for one hour.
- After the date and coconut patties are chilled, melt the dairy free chocolate. You can do this in the microwave or in a pan on the stove.
- Dip the bottoms of the chilled cookies in the melted chocolate and place on a cookie sheet lined with waxed paper. Drizzle more melted chocolate on top of each cookie.
- Place the chilled cookies in the refrigerator so that the chocolate firms up. Enjoy!
Store leftover cookies in the refrigerator. They should stay fresh for about 5 days. You can also store these in the freezer in a freezer safe bag or container. They should stay fresh frozen for up to 3 months.
More Girl Scout Cookie Recipes
If you’re looking for another fun Girl Scout Cookie copycat recipe, try my nut free Tagalong cookies or my gluten free Thin Mints.
Disclosure: This post contains affiliate links.
No-Bake Samoa Cookies (Grain Free, Vegan).
Crispy coconut, chewy date caramel, and rich chocolate make these grain free samoa cookies a delicious no bake treat!
- 8 Medjool dates pitted, uou can also use Deglet Noor if you can't find Medjool
- 2 teaspoons water
- pinch salt
- 1 cup unsweetened coconut flakes toasted* (see notes)
- ¾ cup dairy free chocolate chips
If your dates are a bit dry, place them in warm water for a few minutes to soften them before proceeding.
Place the pitted Medjool dates in the food processor. Add the pinch of salt and a little water. Process until smooth, stopping to scrape down the sides and add a little more water if needed.
Add the toasted coconut and stir with a spoon.
Roll the mixture into balls, and flatten with your hand. Place the cookies on a cookie sheet that has been lined with waxed paper. Use a straw to poke a hole in the middle of each cookie.
Place the cookies in the freezer for about one hour.
After the cookies have chilled, melt the dairy free chocolate chips either in the microwave or on the stove.
Dip the chilled cookies in the melted chocolate, coating the bottom with chocolate. Place on the cookie sheet again.
Drizzle the tops of the cookies with the remaining chocolate. (You can use a spoon for this, or put the chocolate into a ziploc bag with the tip cut off, and then pipe the chocolate over the cookies).
Place the tray of finished cookies in the refrigerator so that the chocolate firms up. Store leftover cookies in the refrigerator.
*If the coconut flakes are not toasted, you can toast them by placing them on a cookie sheet and baking them at 300 degrees F for about 5 minutes. Don’t wander too far off, they can easily burn. They are done when they are fragrant and lightly golden brown.
Store leftover cookies in the refrigerator. They should stay fresh for about 5 days. You can also store these in the freezer. They should stay fresh frozen for up to 3 months.
These are amazing! I eat gluten free and don’t like added sugar so making these using the Enjoy Life brand of chocolate chips was amazing. I put a little extra sea salt in the date mix because I like sweet and salty together and it was great. My husband who doesn’t even like Samoas or coconut told me that he liked these….. and better than the GS version. My jaw dropped ! Looks like I will need to buy more dates because I’m going to be making these on a monthly basis. THANKS!
PS. I had no idea it was so easy to toast coconut flakes. I almost went to the store to by toasted ones but quickly toasted my own.
YAY! That makes me really happy. Thank you for sharing!
Thank you so much for the recipe! I’ve made these twice now and they are the delicious! I ate the entire thing myself the first time that I made them, so I knew I had to make them again. The second time that I made them was for my cousins. My 10 year old cousin exclaimed, “These could stop a war!” after he took his first bite. LOL. I will have to try the thin mints recipe.
If you melt the chocolate chips in a bain-marie, you will be sure it doesn’t coagulate. Otherwise it’s quite probable that it will do so on the stove.
I don’t like dates very much. Do you ha some advice for substitutions?
maybe glacéed fruit you like?
I don’t know what else would work because the dates are unique in that they become very creamy when pureed with water. I don’t know of another fruit that will get that creamy, caramel texture. Sorry!
I loved this! I toasted the coconut using a pan and used almond milk instead of water. It tasted wonderful and like healthy, guilt-free somoas!
Yay! So glad you liked it! Thanks for letting me know!
rachel @ athletic avocado
I love that these only have 5 ingredients! so easy and delish :)
I LOVE how easy and delicious these sound! It is a total added bonus that they are Paleo-friendly. Scheduling a pin for later right now :)
Samoas are definitely one of my favorite girl scout cookies! I LOVE that your version is naturally sweet. Can’t wait to try it!
I love, Love, LOVE that these are no-bake!
Thanks! Makes it easier!
Somoas were my FAV!!! I can’t wait to try these cookies!!!
I hope you like them!
Rebecca @ Strength and Sunshine
You just made the easiest samoa recipe I’ve seen! Fabulous!
Thank you, Rebecca!
My gosh, these look perfect! Thin Mints and Samoas are my favorite girl scout cookies, so this post is a huge win for me – Now I know what sweet treats I’ll be fashioning up this week! My hats off to you for creating a healthier version of one of my classic faves!
Thank you, Julia! I hope you like them!
These look awesome! I can hardly wait to try them!
I hope you love them!
Sarah @Whole and Heavenly Oven
Oh man, I could EASILY eat all of these gorgeous little samoas, Kelly! I can hardly believe you were able to make these grain-free, vegan, and completely guilt-less! Sooooo, I can have the entire batch right??
Go for it! :) They are addictive! :)
Gayle @ Pumpkin 'N Spice
How fun are these cookies?! Samoas are one of my favorites, so this version looks fantastic. I think I would devour the entire batch in no time!
Kristy @ Southern In Law
Don’t mind me keeping a whole batch to myself ;) These look SO so good! Maybe it’s a good thing I’m the only one in the house who likes coconut, ha!