Description
These Homemade Samoas Cookies replicate the beloved Girl Scout treat with a buttery shortbread base topped with toasted coconut and gooey caramel, all dipped and drizzled in rich semi-sweet chocolate. Perfect for cookie lovers craving a sweet, chewy, and chocolatey delight.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Topping
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels (about 40 pieces)
- 3 tablespoons milk or cream
- 1/4 teaspoon salt
- 10 oz semi-sweet or dark chocolate (chopped or chips)
Instructions
- Prepare the oven and dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in vanilla extract.
- Mix dry and wet ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the creamed butter and sugar, mixing until combined. Add 1 to 2 tablespoons of milk as needed until the dough is cohesive but not sticky.
- Shape and bake cookies: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter and a smaller cutter to cut out the center circle, forming a donut shape. Place cookies on prepared baking sheets and bake for 10–12 minutes until edges are just golden. Remove and cool completely.
- Toast the coconut: Spread shredded coconut evenly on a baking sheet and toast in the oven at 325°F (165°C) for 8–10 minutes, stirring occasionally, until golden brown. Remove from oven and set aside.
- Make caramel topping: In a microwave-safe bowl, combine unwrapped caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each interval until smooth and melted. Stir the toasted coconut into the caramel mixture thoroughly.
- Decorate cookies: Spread or spoon the caramel and coconut topping evenly over the cooled cookies. Let the topping set for 10–15 minutes.
- Melt and apply chocolate: Melt the semi-sweet or dark chocolate in a double boiler or microwave until smooth. Dip the bottom of each cookie into the melted chocolate and place them on parchment paper to set. Drizzle or pipe remaining chocolate over the tops of the cookies.
- Set the cookies: Allow the chocolate to set at room temperature or chill briefly in the fridge to firm up completely before serving.
Notes
- For a shortcut, use store-bought shortbread cookies as the base.
- Store cookies in an airtight container for up to 5 days.
- Cookies can be frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
