Paleo Samoas on

ATTENTION: ALL SWEET TOOTHERS! I have officially paleo-ified one ridiculously amazing childhood treat – SAMOAS! What the what!?! You heard me, woman! (or man!) Girl Scout cookies are back in yo’ life and here to stay.

Check out the full post here at!




Juuuuust in case, here’s step-by-step photo instructions:

Paleo Samoas ( Guest Post)
  • ½ cup unsweetened shredded coconut flakes
  • ¾ cup coconut flour (if using any brand other than Honeyville, use a slightly scant ¾ cup)
  • ¼ cup tapioca flour
  • ½ cup raw honey OR maple syrup (I use both)
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup (heaping!) coconut cream, scooped from the top of 1 chilled can of full-fat coconut milk
  • ½ cup sweetener of choice (honey, maple syrup, coconut sugar, maple sugar - or any combination of them)
  • 2 tsp tapioca flour
  • ½ tsp vanilla
  • ⅛ tsp sea salt
  • 5 oz. chocolate of choice OR 1 cup Enjoy Life chocolate chips
  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. Place shredded coconut on parchment lined baking sheet in the oven for 5 mins, stirring frequently until lightly toasted. (Be careful! Shredded coconut browns VERY quickly!) Pour into a bowl, and set aside both the coconut and the lined baking sheet. TURN OVEN DOWN TO 300.
  3. Mix dry cookie ingredients in a large bowl. In a smaller bowl, mix wet ingredients - sweetener, coconut oil & vanilla - until combined. Whisk into dry ingredients to form cookie dough.
  4. Use an even tablespoon to roll out uniform dough balls. Flatten balls between palms, then, place flattened dough-rounds onto parchment lined baking sheet. Use fingers to finish forming & shaping cookies, then, use an apple corer (or your finger) to punch a hole in the center of your cookie. Poke holes in the cookies with toothpicks to prevent them from rising.
  5. Bake cookies at 300 for 20 mins until lightly browned. Set aside to cool.
  6. While baking cookies, make caramel. Whisk coconut cream & tapioca flour together in a small saucepan over medium heat. Add sweetener, vanilla, and salt and bring to a boil, whisking frequently.
  7. Reduce heat to med low and continue to let simmer/bubble, still whisking, until thickened and caramelized.
  8. After about 15 mins, once caramel is thick & darkened in color, mix in toasted coconut flakes and set aside to cool.
  9. Melt chocolate over double boiler or in a stainless steel bowl over a saucepan of simmering water.
  10. Dip bottom of cooled cookies into melted chocolate and place onto parchment lined tray. When all cookies have been dipped, chill the entire tray in the freezer for 3-5 mins. Keep the melted chocolate warm & on standby while you finish up the cookies.
  11. Use a teaspoon to evenly distribute caramel onto cookies - 1 heaping/rounded teaspoon of coconut-caramel per cookie.
  12. Place caramel covered cookies onto a wire rack on top of a sheet tray. Pour remaining melted chocolate into a ziploc bag with the tip of a corner cut off OR a piping bag. Drizzle chocolate over cookies and quickly chill again to harden chocolate.
  13. Store between parchment/wax paper in refrigerator OR freezer. (They'll stay good for several months in the freezer!) Bring to room temp/thaw 5-10 mins before serving.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.


  • homebased

    27.10.2019 at 08:25 Reply
  • Elizabeth Horner

    06.08.2017 at 16:52 Reply

    I almost gave up when the cookie dough kept sticking to my hands, it was super sticky. I just spooned out tablespoons of dough and formed it on the wax paper. The dough was easier to work with towards the end of the batch. The Apple corer worked great to cut out the middle. Everything else worked great and the cookies were a big hit!! Thank you so much for this delicious alternative to a childhood favourite!!

    I’ll be making these again.

  • Becky

    08.06.2017 at 13:14 Reply

    Unfortunately these cookies were a flop for me….I did exactly what the recipe asked but even trying to make the cookies didn’t work….the dough was too dry so they crumbled apart on the parchment paper. no way could I get the to form, let alone make a hole in the middle….and the caramel drizzle never caramelized…even though I had it on the element longer than directed to try to force the caramel…… UGH!!!

  • Constance Dudley Laub

    10.08.2016 at 23:33 Reply

    thank you for posting such complete instructions with the great photos to follow

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