Description
These homemade Samoas cookies are the perfect way to enjoy the iconic Girl Scout cookie all year round! A buttery shortbread base topped with chewy caramel, toasted coconut, and a drizzle of dark chocolate, these cookies are rich, satisfying, and absolutely irresistible. Perfect for cookie swaps, family gatherings, or just as a treat for yourself.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups shredded sweetened coconut
- 11 oz soft caramels
- 3 tablespoons milk
- 8 oz dark chocolate
Instructions
- Prepare the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add dry ingredients to the butter mixture, then stir in the vanilla and milk.
- Shape the Cookies: Roll the dough on a floured surface to ¼-inch thickness. Use a round cutter to cut out cookie shapes and a smaller cutter to create the center hole. Place on baking sheets and bake for 10-12 minutes, or until golden brown. Let cool.
- Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown.
- Make the Caramel Topping: In a microwave-safe bowl, melt the soft caramels with 3 tablespoons of milk in 30-second increments, stirring in between. Combine with the toasted coconut.
- Assemble the Cookies: Spoon the caramel-coconut mixture onto each cooled cookie, pressing it gently to adhere.
- Chocolate Dipping and Drizzling: Melt the dark chocolate and dip the bottom of each cookie. Drizzle the remaining chocolate on top of the cookies. Let the chocolate set before serving.
Notes
- If the dough becomes too soft to handle, chill it in the refrigerator for 10-15 minutes before rolling.
- Keep an eye on the coconut while toasting, as it can burn quickly.
- These cookies freeze well! Store them in an airtight container for up to 3 months.
- Prep Time: 30 minutes (plus 30 minutes to chill dough)
- Cook Time: 12 minutes (baking), 5-7 minutes (toasting coconut)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: homemade samoas, girl scout cookies, caramel coconut cookies