Samaroons
My daughter asked me the other day about joining the Girl Scouts and my first thought was COOKIES! How does a girl scout sell cookies she can not eat? That is one of the bad things about food allergies and intolerances. I think it is hard on the kids to feel different than their friends sometimes. So I (AKA…Mom) was on a mission.
I really had no idea how these Samoa – Macaroon cross cookies would turn out. I was just experimenting in the kitchen. Let me just say that as someone who has been eating gluten free for months, this sets off the same wonderfully decadent taste buds that a real Samoa Cookie does. It has the toasty coconut, and creamy chocolate and the gooey caramel. I am sure it has less calories, but sometimes you just have to throw caution to the wind in the calorie department.
These cookies are so easy and delicious..you just have to try them!
Ingredients
- 2 Large Egg Whites
- 2/3 Cup of Granulated Sugar
- 1 1/2 cup Shredded Sweetened Coconut
- 1/2 tsp Vanilla Extract
- a dash of salt
- 1 Cup Semi-Sweet Chocolate Chips
- 10 Kraft Caramels unwrapped
Instructions
- Preheat Oven to 325 Degrees F
- In a CLEAN bowl beat egg whites and dash of salt on medium speed until soft peaks form.
- Slowly add Granulated sugar & Vanilla while continuing to mix. Beat until glossy and thickens. (#1)
- Fold in the Shredded Coconut in to the egg mix gently. (#2)
- Place in heaping teaspoonfuls 2 inches apart on parchment lined cookie sheet and bake 15-20 minutes until golden brown. (#3)
- Allow Cookies to cool for 5 min. (#4) While cooling place chocolate chips in small bowl. Microwave for 1 minute at 50% Power. Stir. Microwave for another 30 seconds at 50% power until melted enough to drizzle.
- Drizzle Melted chocolate over cookies.
- Use the same method to melt the unwrapped caramels. Drizzle the caramel over the cookies.
- SERVE.
Those look awesome! My son was diagnosed with Celiac’s disease last year along with multiple other food allergies, and it has been so hard to find things he can eat that are tasty! Thank you for the recipe! I will be at the store tonight to get the ingredients! Samoa cookies are his, (my) all time favorite girl scout cookies!!!! Thanks again!
Made a half-batch of these today to see how they’d turn out. I’m on a mission to find a great recipe for macaroons! So with these I loved many things – the basic ingredients, that they were not super sweet (other recipes use condensed milk and the results were gross to me), and especially that they were crunchy on the outside and light and a little chewy on the inside! I think next time I’ll use a little less sugar and maybe make them smaller than I did today so they are bite-size, but they are pretty awesome! I bet even better if I add the chocolate and caramel!
These sound wonderful! Need to add them to my list.
these are amazing! I wasn’t able to find those little Kraft Caramels, so instead I topped them with a Salted Caramel Sauce from a recipe I found online.
I love the texture, that light crispy shell & chewy gooey inside… these totally prove that gluten-free CAN be delicious.
Besides that yummy looking picture, the main reason I wanted to try these is because the ingredients were similar to meringue cookies my grandma would make. Hers were called Forgotten Kisses, and they only used egg whites, sugar, cream of tarter, & choc. chips. You would make them at night and leave them in the oven overnight to set, hence the name Forgotten Kisses.
I haven’t been able to get her recipe to turn out right, ever since I moved from the Midwest to the Southeast…the humidity here prevents the cookies from setting properly.
Yours though cook up perfectly, they’re super easy to make, & the taste is even better than a Samoa…total macaroon/meringue caramel yumminess, and definitely worthy of 5 stars.
Thanks for inventing such deliciousness (and for sharing the recipe:)