These copy cat Samoas cookies are super simple to make and they are dairy-free and gluten-free! We use organic dark chocolate, toasted coconut, and pre-made gluten-free cookies. The caramel is made with date syrup, coconut milk creamer, vanilla, and a pinch of salt.
Preheat the oven to 350 degrees F.
Spread the shredded unsweetened coconut on a baking sheet and place in the oven to toast for about 10 minutes. Remove and stir the coconut. Place back in the oven for about 4-5 minutes so that it is all evenly toasted. When done set aside to cool.
To make the caramel, mix date syrup, coconut milk creamer, vanilla, and a pinch of salt. Place it in the freezer to harden a bit.
Place parchement paper on a large baking sheet in order to assemble the cookies.
Then use knife or spoon to transfer a blob of melted chocolate onto the parchment covered sheet pan. Then place a cookie on top. Finish this with all the cookies before going to the next step.
You may have to reheat the chocolate just a bit, before adding the chocolate drizzle. I used a toothpick and I’m not a baker so the drizzle isn’t very pretty but it serves it's purpose.
After assembly, place the sheet pan in the freezer so the chocolate can harden. Then transfer the cookies into a container to store in the freezer. Take one out when craving a cookie. Hope you enjoy!