Gluten free vegan samoa cookies

• Refrigerated

  • 1/4 cup So delicious unsweetened coconut or almond milk

• Canned Goods

  • 3 tbsp So delicious original culinary coconut milk, full fat

• Condiments

  • 6 tbsp Earth balance vegan buttery sticks

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 cups Cane sugar, powdered
  • 1 1/2 cups Enjoy life dairy free chocolate chips
  • 1/2 tsp Sea salt
  • 1 1/2 cups Unwrapped cocomels dairy free caramels
  • 1 1/2 tsp Vanilla extract, pure

• Other

  • 2 cups Bob's red mill 1-to-1 gluten free flour blend*
  • 2 cups Let's do organic finely shredded unsweetened coconut

Found on sarahbakesgfree.com

Ingredients

• 2 cups Bobs Red Mill 1-to-1 gluten free flour blend*
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons Earth Balance vegan buttery sticks, softened
• 1 1/2 cups powdered cane sugar
• 1/4 cup So Delicious unsweetened coconut or almond milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups Lets Do Organic finely shredded unsweetened coconut
• 1 1/2 cups unwrapped Cocomels dairy free caramels {about 50 caramels}
• 3 tablespoons So Delicious original culinary coconut milk, full fat
• 1 1/2 cups Enjoy Life dairy free chocolate chips

Directions

• Sift together flour blend, baking powder and salt. Set aside.
• In large bowl of stand mixer, beat together softened vegan butter and powdered sugar. Add coconut milk and vanilla extract. Beat until smooth and creamy.
• Add flour mixture and continue to mix until dough comes together, 1-2 minutes.
• Pat dough into disc and wrap in plastic wrap. Place in refrigerator and chill 1 hour or until ready to use.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Remove dough from refrigerator and roll into 1/4-inch thick. Using 2-inch round cookie cutter, cut out cookies. Use smaller round cookie cutter to cut out center {opposite end of piping tip works well).
• Place cookies on cookie sheet and bake 12-14 minutes. Do not overbake cookies, as cookies will not brown. Place on cooling rack to cool completely.
• Spread coconut on cookie sheet in even layer. Bake 10 minutes at 350 degrees to toast. Be sure to watch carefully, as coconut can burn quickly.
• To make coconut caramel topping, place unwrapped caramels and coconut milk into double boiler over low heat. Slowly melt until smooth.
• Remove about 1/2 cup of caramel mixture. Use to carefully and quickly spread thin layer of caramel on top of each cookie {this will help coconut mixture adhere to cookie}.
• Add toasted coconut to remaining melted caramel, leaving over double boil so it doesnt harden. Top each cookie with coconut caramel mixture.
• Place cookies on parchment paper lined cookie sheet. Refrigerate 15 minutes to chill.
• When caramel on cookies has set, melt chocolate in microwave-safe bowl on low in 30 second intervals, until completely melted and smooth.
• Dip bottom of each cookie in melted chocolate, scrapping off excess. Place back onto parchment paper.
• Pour remaining melted chocolate in piping bag or ziploc bag, cutting tip. Drizzle over top of cookies. Place in refrigerator 15 minutes to set.