Well, it’s Girl Scout cookie season, and I’ve been craving Samoas. I love everything about them! Shredded coconut, sweet caramel, rich chocolate… I’m drooling. But have no fear! Taming Tummies is here to help you make your very own homemade, low FODMAP samoas to enjoy! These cookies are super easy, and I’ll let you in on a little secret: I just put some caramel and chocolate on top of my favorite coconut macaroon recipe. I guess this is kind of like a two-in-one recipe post! If you’re in search of a low FODMAP, dairy free coconut macaroon, simply make the cookie part of this recipe. They’re delicious and packed full of coconut! If you, like me, are dying to eat some Girl Scout cookies, follow the whole recipe 🙂 Happy hump day FODMAPers!
-3 cups shredded coconut
-1/2 cup sugar
-4 tablespoons gluten free rice flour
-1/2 teaspoon salt
-4 egg whites
-1 teaspoon vanilla extract
-8 vanilla caramel squares, unwrapped
-1/4 cup almond milk
-1/2 cup dark chocolate chips, melted
Preheat oven to 325. In a medium-sized bowl, combine coconut, sugar, rice flour, and salt. Add in egg whites and vanilla extract mixing well until combined. Place tablespoon-sized rounds onto parchment paper lined baking sheets. Bake at 325 for 15-16 minutes. Allow cookies to cool. While cookies cool, unwrap 8 vanilla caramel squares and put them in a small saucepan with the almond milk on medium heat. Stir until caramel is melted and mixed consistently with milk. Take off heat. Place cooled cookies on wax paper. Pour spoonfuls of the caramel mixture over each cookie as desired. Next, melt dark chocolate chips in the microwave in 30-second intervals, mixing in between until melted. Using a spatula, scoop melted chocolate into a small ziplock bag. Close the bag, snip one small corner off the bag, and use the bag to drizzle chocolate over top of each cookie as desired.