My 9-year-old self dreaded the start of Girl Scout cookie season. While my friends skipped up the steps to ring each doorbell, I hid in my room, counting down the days until Camporee in May. As an introvert, I much preferred roasting marshmallows and staring at the stars to knocking on strangers’ doors and selling them sugary sweets!
But I still enjoyed eating the cookies, so my mom usually bought enough boxes for our family and friends to prevent my troop leader from frowning when I turned in my nearly blank sales sheet. My favorites were the samoas, closely followed by tag-alongs and thin mints. What’s not to love about chocolate cookies coupled with caramel, peanut butter, or mint??
This year, not a single Girl Scout rang my doorbell, so I resulted to baking my own instead. It’s probably a good thing I made my version healthier—I couldn’t stop eating these sweet samoa biscotti!
modified from DAMY’s recipe
These are a great breakfast, snack, or even dessert! Drizzle with caramel too for an even better variation on the Girl Scout cookies.
- Preheat the oven to 350°, and lightly coat an 8x4” loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the coconut flour, baking soda, and salt. In a medium bowl, stir together the margarine and honey until thoroughly combined. Add the milk and next 6 ingredients (through shredded coconut), stirring well. Mix in the coconut flour mixture, smearing any clumps against the side of the bowl.
- Pour the batter into the prepared pan, and bake at 350° for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a cutting board.
- Line a baking sheet with a silpat or parchment paper. Using a bread knife, cut the loaf diagonally into approximately ¾” slices. Stand the slices up on the parchment paper, and bake at 350° for another 15-20 minutes or until the insides begin to harden. Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely. Once cool, drizzle with the chocolate syrup.
Mmm! These are gluten free, I see! And sound amazing! Samoas were one of my top choices, always! 🙂
Just noticed how little flour is in this- does it make an extra small loaf?
Not at all; the loaf is normal-sized! Coconut flour is pretty different than regular all-purpose flour. It’s really absorbant, so most recipes use about 1/3 cup coconut flour for every 1 cup of all-purpose.
Glad to hear I’m not the only one who loved samoas over thin mints! Most people look at me like I’m crazy when I say that…
Aha! Something I did not know at all! Good thing I didn’t try and sub all purpose… I’ll have to try out that flour sometime!
It’s the only flour that I know of with such different properties. But most gluten-free flours do require a little extra liquid, just not as much as the coconut flour!
This looks sooo delicious and a step up from the regular girl scout cookies! It reminds me of my days when I used to be a girl scout 🙂
Thank you! What was your favorite part of Girl Scouts? I really enjoyed Camporee and all of the little crafts we got to do! At my first-ever meeting, we painted a small wooden board to look like an aquarium or ocean scene. It’s probably still somewhere up in my parents’ attic!
these look good! we don’t have samoas in singapore – but as a girl guide I was also more interested in eating than in the selling. I loved the chocolate mint ones though!
Mmm, yes the Thin Mints were delicious! Samoas are now called Caramel deLites; do they sell those in Singapore?
Is it melted or softened margarine? I’ve never had girl scout cookies before so I might try this soon!
I really appreciate your interest in my recipe Sue! It should be melted. Thanks for catching that little detail! 🙂 I’d love to hear what you think if you decide to try this recipe!