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.
Ingredient Notes
- 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!
Storage
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.
Recipe
No-Bake Samoa Cookies (Grain Free, Vegan).
Ingredients
- 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
Instructions
- 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.
suzi
hmmmmm… I wonder how these would work in the dehydrator? anyone try it?
Claudine Price
I want the gadget that mashed the potatoes !
Felipe
Loved it, I also added oats to it, came out nice!
Thanks for the recipe!
Susan
My husband and I loved these cookies!!!! Thank you so much for posting a recipe that rivals the real thing. Oh to have one samoa and be satisfied is such a delight!!!
Monica
Delicious!! I’ve made these a few times for events as a gf/df option, and everyone loves them, whether or not they have any food allergies! Thank you for creating these!
Janet
Hi: It’s GS cookie season and I’m looking for healthier options. Your Samoas look so easy and delicious. Is the calorie/nutritional breakdown for one cookie? Thanks.
Kelly Roenicke
Yes, for one cookie!
Kai Kala
My son is allergic to dates, is there something else I can use to substitute?
Kelly Roenicke
I can’t think of anything that would work as far as a dried fruit goes. You could make caramel and use that instead!
leah
Wondering how many cookies are considered a ‘serving’, regarding the nutritional content? Thank you!
Jennifer Parker
Thank you! They were absolutely delicious.
Kristen
Okay, what am I missing? I have tried to make these twice now and have had so many issues. Which makes me sad because they look amazing!!! What kind of food processor do you use to make these? Even when I use the small bowl on my food processor it’s impossible to get a date paste out of 8 dates. The dates just fly up the sides of the bowl.
Kelly Roenicke
Maybe a mini food processor would work better? I didn’t have trouble with my regular one, but a mini might be easier. What type of dates are you using? Medjool is best, and if they seem hard, they need to be soaked first.
Constance
Yeah I’m having the same problem. I gave up with the food processor and just mashed it with a fork. My “paste” still has chunks in it but it tastes good :)