Oh man. I am just gonna say it. These were amazing. You have to try these.

So, when I returned home from SNAP, the first thing my daughters wanted to do was make cookies. Cookie-making in our house is a little different these days, now that we’ve confirmed that baby brother is allergic to dairy. (I’m doing a post all about that, coming soon)! I love coming up with cookies that he loves!

I just looked up a normal recipe online, then substituted the dairy ingredients, and these were seriously divine! (ex- shortening instead of butter, cocoa powder and coconut oil instead of chocolate chips)

HOMEMADE SAMOA GIRL SCOUT COOKIES (dairy free)

Ingredients:

Shortbread Cookies

1 cup shortening

2 TB coconut milk

1/2 cup sugar

1 tsp vanilla

2+ cups flour

1/4 tsp baking powder

1/4 tsp salt

Coconut Caramel Topping

1 can (13.5oz) coconut milk

1 1/4 cup brown sugar, packed

1/4 tsp salt

1 tsp vanilla

1 pkg shredded coconut

Chocolate Glaze

5 TB coconut oil

1/2 cup cocoa powder

1/2+ cup powdered sugar

Directions:

Shortbread Cookies

1. Preheat oven to 350 degrees.

2. Cream together: shortening, coconut milk, sugar, and vanilla.

3. Add 2 cups flour, baking powder, and salt. Don’t overmix. Add additional flour if needed.

4. Roll out the dough, and cut circle shapes with a cookie cutter or glass drinking cup.

5. Place on cookie sheet and bake for 11 minutes.

Coconut Caramel Topping

1. Mix coconut milk, brown sugar, and salt in a saucepan, and bring to a gently boil. 

2. Cover and simmer on low for 10 minutes.

2. Uncover and simmer for 25 minutes, stirring occasionally. (It will thicken to a caramel sauce).

3. Remove from heat, and add vanilla and coconut.

Chocolate Glaze

1. Mix the cocoa powder and coconut oil in a glass bowl. Microwave until melted, stirring occasionally.

2. Stir in the powdered sugar until it tastes sweet, and is drizzly.

*There will be a little trial and error with this process, just keep playing until it tastes and looks right!

Assembly

1. Once shortbread cookies are cool, place them on a parchment paper-lined cookie sheet.

2. Top them with the coconut caramel topping.

3. Dip them in the chocolate glaze, to cover the bottom.

4. Drizzle the chocolate glaze over the top. (I used a fork).

5. Refrigerate for 30 minutes to firm up.

Yield

appx 3 dozen

Here’s a few pictures:

the coconut milk and coconut oil I used