We are starting off strong with Vegan Caramel Delights/Samoas! Girl Scout season used to always be my favorite time of year simply because of the delicious cookies. You can never go wrong with combining caramel, coconut, and chocolate. However, traditional girl scout cookies are filled with sugar and dairy, so I decided to create my own version!
These beauties are not only vegan but also free of refined sugar! The thin and crunchy shortbread cookie with the soft and chewy caramel is the perfect combination. These truly are a coconut explosion. I highly recommend making these. They are well worth the effort! Check out the recipe below!!
- 1/2 cup coconut oil
- 1/4 cup coconut sugar
- 1 tbsp coconut milk
- 1/2 tsp vanilla extract
- 1 cup flour
- 1/2 cup unsweetened coconut flakes
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1 cup full-fat canned coconut milk
- 2/3 cup coconut sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 1/4 cups unsweetened shredded coconut
- 1 cup chocolate, chopped or chips
- 1 tbsp coconut oil
- Preheat oven to 350°, and line a cookie sheet with parchment paper.
- Beat coconut oil, coconut sugar, coconut milk, and vanilla in a large bowl until creamy.
- Add flour, coconut flakes, baking powder, and salt to wet mixture. Beat until ball forms. If the dough is too sticky, add up to 1/4 cup flour. If the dough is crumbly, add increments of 1 tsp of water until ball forms.
- Roll dough out on a floured surface to 1/8 inch thick. Using a cookie cutter or glass cup, cut the dough into circles. Transfer circles to lined cookie sheet.
- Bake 10-12 minutes or until the edges are golden. Let cool.
- Combine coconut milk, coconut sugar, and salt in a small saucepan. Bring to a simmer. Cover, reduce heat to low, and simmer for 10 minutes. Stir occasionally to avoid boiling and burning.
- Uncover and simmer for 20 minutes or until thick. Stir occasionally.
- Remove from heat. Stir in vanilla and coconut.
- Melt chocolate and coconut oil in a small bowl in the microwave in 30 second intervals.
- Coat the bottom of each cookie in chocolate.
- Add a thick layer of coconut caramel to the top of each cookie.
- Drizzle remaining chocolate on top of each cookie.
- Let set in fridge for at least 30 minutes.
- Store in fridge for up to 5 days. Enjoy!
“Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms.” 1 Peter 4:10
Grace Given Food. There is so much purpose and intentionality behind this name. It all starts with the simple fact that I am a sinner. It all starts with the simple fact that I am a sinner. I was once drowning in darkness and sin. I was once living this life without God. Through the grace of God, I was renewed, reborn, brought alive and filled with the light of Jesus.
God’s grace is unbelievable. He not only forgives us, undeserving sinners, of our sins and rids us of unrighteousness (1 John 1:9), but He also gives us the gift of eternal life (John 3:16). I am imperfect, and I always will be. But God’s love is never ending and fuller than we can imagine.
I know that I cannot earn my salvation through my works (Titus 3:5), but I want to glorify God in ALL that I do (1 Cor 10:31) because of all that He has done and continues to do. I mean c’mon… Who wouldn’t want to? He is SO good. He is so faithful, and I want to be faithful to Him.
Without Him, I am nothing. All of my talents and all the good that I do is from Him. All of the recipes that you will see on this page are all thanks to God, and that is the main message behind the Grace Given Food.
I want to share my food with you all, but I also want to share what God has put on my heart. He has changed my heart and my life. I want EVERYONE to know about the grace of God. I pray that God speaks to all of you & works in your hearts!!!