Samoas (Caramel Delites) (Gluten-Free) Recipe

Posted by
Rate It!
Samoas (Caramel Delites) (Gluten-Free)
Add your photo!
Ingredients
13
Count
Nutrition
811
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

  • 1/2 cup sugar
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • sweet rice flour , for dusting
  • 12 oz caramels (i used milk maids)
  • 1/4 tsp salt
  • 3 tbsp milk
  • 8 oz semisweet milk chocolate

Directions:

  1. Cream together butter and sugar.
  2. Mix in flour, baking powder, salt and xanthan gum at low speed.
  3. Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
  4. Roll dough to slightly less than 1/4 thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
  5. Using a circle cookie cutter about 1.5-2 in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
  6. Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
  7. On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
  8. When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
  9. Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
  10. Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
  11. Fold in shredded coconut.
  12. Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
  13. Allow caramel mixture to set.
  14. Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
  15. Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
  16. Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
  17. Allow chocolate topping to harden before storing in airtight container.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 811.35 Kcal (3397 kJ)
Calories from fat 416.53 Kcal
% Daily Value*
Total Fat 46.28g 71%
Cholesterol 64.1mg 21%
Sodium 1270.08mg 53%
Potassium 314.02mg 7%
Total Carbs 95.63g 32%
Sugars 50.73g 203%
Dietary Fiber 6.87g 27%
Protein 8.36g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.3mg 9%
Iron 3.1mg 17%
Calcium 195.4mg 20%
Amount Per 100 g
Calories 451.33 Kcal (1890 kJ)
Calories from fat 231.7 Kcal
% Daily Value*
Total Fat 25.74g 71%
Cholesterol 35.66mg 21%
Sodium 706.5mg 53%
Potassium 174.68mg 7%
Total Carbs 53.2g 32%
Sugars 28.22g 203%
Dietary Fiber 3.82g 27%
Protein 4.65g 17%
Vitamin C 0.2mg 1%
Vitamin A 0.2mg 9%
Iron 1.7mg 17%
Calcium 108.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top