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samoa cookies

coconut caramel shortbread dipped in chocolate


Yield: 15 servings

Serving Size: 1 cookie









Unsweetened Shredded Coconut:

Keto Chocolate:

Coconut oil:



Non-Stick Baking Paper:

Non-stick Baking Mat:

Cookie Baking Sheet:

Cookie Cutters:

Silicone piping bag:

Oven-Safe Metal Rack:

Squeeze Bottle:




1. Preheat the oven to 300F / 150C, then toast the shredded coconut for 5-10 minutes or until golden brown. Mix this with the prepared keto caramel (recipe linked above), you may need to warm the caramel a bit to fully incorporate the coconut. Move this mixture to the fridge to chill and firm up.

2. Prepare a baking sheet with baking paper or a non-stick baking mat. Roll out your prepared keto shortbread cookie dough (recipe linked above) to about 1/4" (see video for example), then cut out 2" circles, with a 1" circle cut out of the center to create rings. Bake for about 10-15 minutes or until lightly golden around the edges. Cool completely.

3. Melt the chopped keto chocolate with the coconut oil using 20-second bursts in the microwave (or use the water bath method), stirring in between until the chocolate is fully melted.

4. Either scoop or pipe the caramel mixture on top of the cooled shortbread rings to form a thin, even layer (see video above). Chill in the fridge to let the mixture firm up, then dip the bottoms of each cookie into the melted chocolate, gently scraping off any excess, then placing the cookies chocolate side-down onto a non-stick surface to set up. Drizzle excess chocolate over top (see video for example). Wait for the chocolate to set before storing in an air-tight container at room temperature (or in the freezer). They will last about 1 week at room temperature, 1 month in the freezer.














































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