Description
Enjoy the irresistible taste of Homemade Samoas Cookies, a delicious replica of the iconic Girl Scout treat featuring buttery shortbread cookies topped with toasted coconut, rich caramel, and a decadent dark chocolate drizzle. Perfect for satisfying your cookie cravings anytime with a homemade touch.
Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
For the Coconut Topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate (chips or bars)
Instructions
- Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the sides as necessary. Add the milk and vanilla extract, mixing until the dough begins to come together in large pieces.
- Form dough disks and chill: Divide the dough in half using your hands and press each half into two compact disks. Wrap each disk tightly in plastic wrap and refrigerate for about 1 hour until firm.
- Preheat oven and roll dough: Preheat your oven to 350ºF. Roll each dough disk on a lightly floured surface to a thickness of 1/8 inch. Cut out doughnut-shaped cookies using a doughnut-shaped cookie cutter or substitute with two different-sized circular cutters.
- Bake the cookies: Place the cookies on a Silpat or parchment-lined baking sheet. Bake for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies become pale golden brown. Transfer cookies to a wire rack to cool completely.
- Toast the coconut: Spread shredded coconut evenly on a parchment-lined baking sheet. Bake in the 350ºF oven for about 10 minutes, stirring frequently to prevent burning and promote even toasting. Remove from oven and set aside.
- Melt caramel mixture: Using a double boiler, melt caramels with milk and salt in a medium saucepan placed over simmering water. Stir continuously until the caramels are smooth and completely melted. Remove from heat.
- Combine caramel and coconut: Stir 3/4 of the melted caramel into the toasted coconut until well coated.
- Assemble the cookie topping: Spread the remaining 1/4 cup of caramel onto the cooled cookies, then press the caramel-coated coconut onto each cookie’s caramel surface. Allow the cookies to cool for 30 minutes to set. If the mixture thickens too much while working, gently warm it again in the double boiler until spreadable.
- Melt the chocolate: Melt dark chocolate in a double boiler or microwave until smooth.
- Decorate the cookies: Dip the bottom of each cookie into the melted chocolate, then place on a wax paper-lined baking sheet. Use a fork to drizzle melted chocolate over the tops of the cookies. Let the chocolate harden completely before serving.
Notes
- If you don’t have a doughnut-shaped cookie cutter, use two circular cutters of different sizes or spice jar caps as alternatives.
- If the dough is too firm after chilling, let it rest at room temperature for 10 minutes before rolling.
- Underbake the shortbread slightly to keep it pale golden and tender.
- Keep a close eye and stir often when toasting coconut since it can burn quickly.
- Spreading cookies with the reserved 1/4 cup of caramel helps the toasted coconut adhere better.
- Eight ounces of dark chocolate chips equals about 1 1/3 cups.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
