Girl Scout cookies are popular this time of year. It’s estimated that over 200 million of those crunchy, chewy, addictive small boxes sell every year. What’s not so tasty are the ingredients and pesticide residues they contain.
If you’re a fan of chewy coconut, caramel, and rich chocolate Samoas, then you’ll love this healthier take. It’s made with real-food ingredients but tastes even better (in my opinion). I’ve always been a big coconut fan and use it in everything from skincare to desserts for its healthy fats.
This healthier homemade Samoas cookies version delivers on flavor and quality. It’s inspired by traditional Samoas cookies and makes an easy Samoas recipe you can enjoy year-round, not just during cookie season. Plus, it’s grain-free, uses natural sweeteners, and has a texture that’ll satisfy any coconut lover.
What Are Samoas Cookies and Why Make a Homemade Version?
Samoas are a beloved variety of Girl Scout cookies with toasted coconut, caramel, and chocolate. In some areas they’re labelled Caramel deLites or coconut Girl Scout cookies, but the flavor profile remains the same. They’re sweet, chewy, and irresistible. However, the first ingredient is sugar, the next is vegetable oil, and the ingredients list goes downhill from there.
I don’t have a huge sweet tooth, but my kids won’t say no to homemade cookies! And I want something that’s just as nourishing as it is delicious. That’s where this healthier Samoas dupe comes in.
It features clean, simple, and absolutely delicious ingredients. These homemade Samoas use Medjool dates for caramel-like sweetness, toasted coconut for texture, and dark chocolate. The result is a coconut cookie that tastes indulgent but is made entirely with real food ingredients.
A Nourishing Spin on a Classic
One of the best things about making homemade treats is being able to choose the ingredients and sweetness level. Many homemade Samoas recipes get bogged down in complicated caramel steps or refined sugars. This version keeps things simple and nutrient dense.
Toasted coconut adds texture, sweetness, healthy fats, and fiber. Dates provide the sticky, caramel-like feel without needing to boil sugar, plus they’re rich in nutrients. The dark chocolate drizzle ties it all together with antioxidants and minerals. You can even adjust the level of chocolate or swap in dairy-free options to fit your family’s preferences.
Tips For Making Homemade Samoas
Homemade Samoas cookies (or any cookie) isn’t just about copying what’s on the side of the box. I don’t know about you, but I don’t keep sorbitol, caramel coloring, and carrageenan in my pantry! These Samoas start with simple ingredients, but you can tweak them to fit your preferences.
- Customize your chocolate: Use a dark chocolate you love (70–90% cacao works well) to control the sweetness level. You can also opt for dairy-free chocolate.
- Play with fats: Coconut cream, melted coconut oil, or even grass-fed butter all work here. Use what you have or what you like. Butter and ghee taste the most like a classic Samoa and are richer. Coconut cream gives it a softer chew, while coconut oil is firmer if you eat these chilled.
- Prep the dates: If your dates are dry or firm, soak them in warm water for 5–10 minutes first. Then drain and pat dry before using.
These homemade Samoas cookies are perfect for family gatherings, lunchbox treats, or a weekend project with kids. And once you’ve made this Samoas dupe, I guarantee you’ll be excited to explore other real-food dessert recipes too.
Healthier Homemade Samoas Cookies
Servings
Ingredients
- 1 cup Medjool dates (pitted, about 10 dates)
- 1 cup unsweetened shredded coconut
- ½-1 tsp vanilla extract
- ⅛ tsp salt
- 1 and ½ TBSP coconut cream (OR 1 Tbsp melted coconut oil OR 1 Tbsp melted grass-fed butter or ghee)
- ⅓ cup dark chocolate (70–85% cacao)
- ½ tsp coconut oil (for melting chocolate)
Instructions
- Preheat the oven to 400°F. Spread shredded coconut evenly on a baking sheet and toast for 3–5 minutes, watching closely, until golden. Remove and let cool slightly.
- Add dates to a food processor and pulse until sticky and broken down. Add toasted coconut, vanilla, salt, and your chosen fat. Pulse until a thick, cohesive dough forms.
- Scoop out about 1 tablespoon of dough, roll into a ball, and flatten slightly. I used the back of a ½ measuring cup with parchment between the cookie and the measuring cup. Use a straw or chopstick to punch a hole in the center. Reshape as needed.
- Reduce oven temperature to 350°F.
- Place cookies on a parchment-lined baking sheet and bake for 12–15 minutes, until edges are lightly golden and cookies feel set. Allow cookies to cool completely on the pan.
- Transfer cooled cookies to the freezer for 5 minutes to firm up before dipping.
- Using a double boiler, melt dark chocolate with coconut oil (or butter) until smooth.
- Dip the bottoms of the cookies into the melted chocolate. Place back on parchment and drizzle remaining chocolate over the tops.
- Refrigerate for 10–15 minutes, until chocolate is fully set.
Nutrition
Notes
- For chewier cookies, bake closer to 12 minutes
- For crispier cookies, bake closer to 15 minutes and toast the coconut a bit darker
How to Store Homemade Samoas
We all know someone who keeps a stash of Girl Scout cookies in their freezer for later. The good news is that these homemade Samoas are also freezable! Keep leftovers in the freezer for up to 2 months or in the refrigerator for up to one week. Let the cookies come to room temperature first before eating though for the best texture.
Does your family love Girl Scout cookies? What are some of your favorite flavors or healthier alternatives? Let us know in the comments!
Leave a Reply