A sweet, satisfying treat that brings the flavors of coconut, chocolate,
and a hint of caramel together in every bite, these homemade Samoas cookies
are a healthier take on a classic favorite.
Perfect for a cozy afternoon or a special snack,
they’re made with wholesome ingredients that will leave you feeling good about indulging.
For Healthy-ish Homemade Samoas Cookies
- Butter – Softened to room temperature, helps give the cookies their rich texture.
- Real Maple Syrup – Adds sweetness and a bit of depth to the cookies. You can also use granulated sugar.
- Vanilla Extract – A classic flavor that complements the other ingredients.
- Whole Wheat Flour – A healthier alternative to all-purpose flour that adds a nutty flavor.
- Baking Powder – Helps the dough rise and gives the cookies a light texture.
- Kosher Salt – Balances the sweetness of the syrup and enhances the flavors.
For the Topping
- Coconut Cream – Gives the topping its rich, creamy texture. Make sure to use only the cream, not the water.
- Tahini / Almond or Cashew Butter – Adds creaminess to the caramel-like topping and balances the sweetness.
- Shredded Unsweetened Toasted Coconut – Gives the cookies their signature coconut flavor and texture.
- Dark Chocolate – Used for dipping and drizzling on the cookies, adding richness and contrast.
- Flaky Sea Salt – Optional, but it gives the cookies a nice touch of salty crunch to balance the sweetness.
Healthy-ish Homemade Samoas Cookies
Notes
- 1 stick (1/2 cup) salted butter, softened
- 1/4 cup real maple syrup (or granulated sugar)
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup real maple syrup
- 1/2 cup canned full-fat coconut cream (use only the cream, not the water)
- 1 tablespoon creamy tahini, almond, or cashew butter
- 2 1/2 cups shredded unsweetened toasted coconut
- 12 ounces dark chocolate, chopped
- Flaky sea salt (optional)
Instructions:
- Preheat oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream together the softened butter, 1/4 cup maple syrup, and vanilla extract until the mixture is light and fluffy (about 3-5 minutes). Add in the flour, baking powder, and kosher salt, and mix until the dough forms a ball. If the dough is too crumbly, add 1 tablespoon of water to help it come together.
- Roll and cut the dough: Roll out the dough to about 1/4 inch thick on a floured surface. Use a 3-inch round cookie cutter to cut the cookies. Then, using a smaller 1-inch cutter, cut out the center of each cookie. Place the cookies onto the prepared baking sheet. Gather and re-roll any dough scraps to continue cutting cookies until the dough is used up. Bake for 10-12 minutes, or until lightly golden. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the coconut topping: In a medium saucepan, combine the 3/4 cup maple syrup and the coconut cream. Bring to a boil over high heat, then reduce the heat and let it simmer for 5-8 minutes until it thickens to a caramel-like consistency. Remove from heat, stir in the tahini (or alternative butter), and let the mixture cool slightly. Stir in the toasted coconut until well combined.
- Assemble the cookies: Press about 1 tablespoon of the coconut mixture onto the top of each cookie. Place the cookies in the freezer for 15-20 minutes to chill and firm up, which will make it easier to dip them in chocolate.
- Dip in chocolate: Melt the dark chocolate, then dip the bottom of each cookie into the chocolate. Place the dipped cookies back onto the parchment-lined baking sheet. Use a fork to drizzle the remaining chocolate over the tops of the cookies. Freeze for an additional 10 minutes to allow the chocolate to set.
- Storage: Keep the cookies stored in the fridge or at room temperature for up to a week.
Nutrition
Calories: 460 kcal | Carbohydrates: 58g | Protein: 4g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 350mg | Fiber: 4g | Sugar: 36g | Vitamin A: 0 IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
1. Can I use store-bought caramel instead of making my own?
Yes! Store-bought soft caramels like Kraft work perfectly for this recipe. Just melt them with a little milk as directed for a smooth, spreadable consistency.
2. How can I prevent the shredded coconut from burning during toasting?
Toast the coconut at a lower temperature—around 325°F (165°C)—and stir frequently. Watch it closely, as it can go from golden to burnt very quickly.
3. What if I don’t have a donut-shaped cookie cutter for the center hole?
No worries! Use a 2-inch round cutter for the cookie and a smaller cutter—like a 1-inch round or the end of a piping tip—for the center. If needed, you can skip the hole entirely for a simpler shape.
4. How do I ensure the chocolate coating sets properly on the cookies?
After spreading on the caramel-coconut topping, place the cookies in the freezer for 15–20 minutes. This firms them up, making it easier to dip the bottoms in chocolate and helping the coating set quickly.
5. Can I make the cookie dough ahead of time?
Absolutely. You can mix the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Chilling not only saves time but also makes the dough easier to roll and cut.
