Low Carb Girl Scout Samoas
For the Cookie:
1 cup butter, room temperature
1/2 cup sugar equivalent
2 cups coconut flour
1/4 tsp baking powder
1/2 tsp salt
2 Tbsp coconut milk or heavy white cream
Toppings:
2 cups shredded, toasted, unsweetened coconut
Caramel Topping: ( you can substitute Walden Farms carmel topping if you like)
1/2 cup butter
1/2 cup Splenda brown sugar blend***
1/4 cup heavy cream
1 tsp xanthan or guar gum
1/2 tsp vanilla extract
pinch of salt
Chocolate Glaze:
6 Tbsp cocoa
1/2 cup butter
8 tsp Truvia
For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.
2. In large mixing bowl, cream butter with sweetener.
3. On low, add in salt, baking powder and flour.
4. Add in coconut milk as needed to make dough adhere to itself.
5. Place dough, 1/2 batch at a time, between two sheets of wax paper.
6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.
7. Optional: Poke holes in the center of each cookie with a large straw).
8. With a spatula, carefully move cookies to a parchment lined cookie sheet.
9. Bake for 8 minutes or until bottom is a golden color.
Allow to cool on racks completely.
For the Toppings:
Coconut:
1. Preheat oven to 300 degree Fahrenheit.
2. On a parchment lined pan, spread coconut.
3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:
1. Place all ingredients except vanilla in small saucepan.
2. Bring to boil over medium heat.
3. Boil 4 minutes, stirring constantly.
4. Remove from heat.
5. Let cool 5 minutes; stir in vanilla extract.
6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:
1. Combine cocoa, butter, and Truvia in a microwave safe dish.
2. Heat for 45 seconds on high and then stir to incorporate ingredients.
3. Heat for another 45 seconds, stirring every 20 seconds.
To assemble:
1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.
2. Coat with coconut.
3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.
4. Make the chocolate coating per instructions.
5. Carefully coat bottom of cookie with chocolate.
6. Place on wax paper to dry.
7. Refrigerate remaining.
Makes about 42 cookies.
Nutritional Information per low carb cookie, roughly: Calories: 126, Carbohydrates: 7 g , Fiber: 4g, Net Carbohydrates: 3 g , Protein: .5g , Fat: 12g
Nutritional information for an actual Samoa: Calories: 70, Carbohydrates: 9.5 g , Fiber: .5, Net Carbohydrates: 9 g , Protein: .5g
Note: I switched from Smuckers sugar free ice cream topping to Walden farms because Smuckers contains corn starch
yourlighterside.com
For the Cookie:
1 cup butter, room temperature
1/2 cup sugar equivalent
2 cups coconut flour
1/4 tsp baking powder
1/2 tsp salt
2 Tbsp coconut milk or heavy white cream
Toppings:
2 cups shredded, toasted, unsweetened coconut
Caramel Topping: ( you can substitute Walden Farms carmel topping if you like)
1/2 cup butter
1/2 cup Splenda brown sugar blend***
1/4 cup heavy cream
1 tsp xanthan or guar gum
1/2 tsp vanilla extract
pinch of salt
Chocolate Glaze:
6 Tbsp cocoa
1/2 cup butter
8 tsp Truvia
For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.
2. In large mixing bowl, cream butter with sweetener.
3. On low, add in salt, baking powder and flour.
4. Add in coconut milk as needed to make dough adhere to itself.
5. Place dough, 1/2 batch at a time, between two sheets of wax paper.
6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.
7. Optional: Poke holes in the center of each cookie with a large straw).
8. With a spatula, carefully move cookies to a parchment lined cookie sheet.
9. Bake for 8 minutes or until bottom is a golden color.
Allow to cool on racks completely.
For the Toppings:
Coconut:
1. Preheat oven to 300 degree Fahrenheit.
2. On a parchment lined pan, spread coconut.
3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:
1. Place all ingredients except vanilla in small saucepan.
2. Bring to boil over medium heat.
3. Boil 4 minutes, stirring constantly.
4. Remove from heat.
5. Let cool 5 minutes; stir in vanilla extract.
6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:
1. Combine cocoa, butter, and Truvia in a microwave safe dish.
2. Heat for 45 seconds on high and then stir to incorporate ingredients.
3. Heat for another 45 seconds, stirring every 20 seconds.
To assemble:
1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.
2. Coat with coconut.
3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.
4. Make the chocolate coating per instructions.
5. Carefully coat bottom of cookie with chocolate.
6. Place on wax paper to dry.
7. Refrigerate remaining.
Makes about 42 cookies.
Nutritional Information per low carb cookie, roughly: Calories: 126, Carbohydrates: 7 g , Fiber: 4g, Net Carbohydrates: 3 g , Protein: .5g , Fat: 12g
Nutritional information for an actual Samoa: Calories: 70, Carbohydrates: 9.5 g , Fiber: .5, Net Carbohydrates: 9 g , Protein: .5g
Note: I switched from Smuckers sugar free ice cream topping to Walden farms because Smuckers contains corn starch
yourlighterside.com
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