Caramel Fudge Coconut Cookie Fit Butters Copycat Better-For-You Samoa
Share
A decadent-tasting, better-for-you treat using our Caramel Fudge Coconut Cookie Fit Butter!
Who else is obsessed with the classic Samoa cookie? You know—the caramel, the coconut, the chocolate. It’s a combination that just works. We wanted to create a version that gave you those nostalgic Girl Scout cookie vibes, but in a macro-friendly, high-protein way using our Caramel Fudge Coconut Cookie Cashew Almond Butter.
These Samoa Rice Cake Cookies are sweet, chewy, crunchy, and chocolatey—plus, they’re no-bake and ready in minutes! With just a few simple ingredients and no oven required, you’ll have a fun, delicious snack that feels indulgent but fits your goals.
Caramel Fudge Coconut Cookie Fit Butters Copycat Better For You "Samoa"
Danielle Bucki
Servings
1
Prep Time
10 minutes
Cook Time
5-10 minutes
Calories
400
Cuisine
Treats
Category
healthy treats
Note: Macros based on one caramel or plain rice cake topped with 1-2 tbsp of Fit Butters, half of the date-coconut mixture, and one square of melted dark chocolate.
Soften the dates: Place the dates in a bowl and cover with hot water. Let them soak for about 5–10 minutes until soft.
Make the caramel-coconut spread: Blend the softened dates with the soaking water in a small blender until smooth. Transfer to a small bowl and stir in the shredded coconut.
Assemble the rice cakes: Spread 1–2 tbsp of Fit Butters Caramel Fudge Coconut Cookie on each rice cake. Top with half of the coconut-date mixture.
Freeze briefly: Place the topped rice cakes in the freezer for 5 minutes to firm up while you melt the chocolate.
Add the finishing touch: Drizzle the melted dark chocolate over the top. You can enjoy it right away or pop it back in the freezer for another minute to harden the chocolate.
