Description
These homemade Samoas cookies, inspired by the famous Girl Scout treat, feature a buttery shortbread base topped with gooey caramel and toasted coconut, finished with rich chocolate. Perfectly crispy with a delightful blend of sweet and salty flavors, this recipe yields 24 delicious cookies that are sure to satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Topping
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 oz semisweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: Cream the softened butter and granulated sugar together until light and fluffy. Then add the flour, baking powder, and salt, mixing until just combined.
- Add Liquids: Stir in the vanilla extract and milk until the dough forms a cohesive ball, ready to be rolled out.
- Shape Cookies: Roll the dough out to a 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to remove the centers, creating a ring shape for each cookie.
- Bake: Place the cookies on prepared baking sheets and bake for 10-12 minutes until the edges are lightly golden. Remove and allow them to cool completely on a wire rack.
- Toast Coconut: While the cookies bake, spread shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes, stirring occasionally to ensure even browning.
- Melt Caramel: In a microwave-safe bowl, melt the caramels with milk and salt in short intervals, stirring until smooth and creamy.
- Combine Caramel and Coconut: Stir the toasted coconut into the melted caramel mixture until thoroughly combined and sticky.
- Assemble Cookies: Spread a generous layer of the caramel-coconut mixture over the top of each cooled cookie, pressing slightly to adhere.
- Dip in Chocolate: Dip the bottom of each cookie into the melted semisweet chocolate, then place them on parchment paper to set.
- Drizzle Chocolate: Use any remaining chocolate to drizzle over the tops of the cookies for an elegant finish.
- Let Set: Allow the chocolate to harden completely at room temperature, or refrigerate the cookies to speed up the setting process before serving.
Notes
- Ensure the cookies are completely cooled before assembling to prevent melting the caramel mixture.
- Use sweetened shredded coconut for the authentic flavor and texture of Samoas.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
- If caramels are hard, soften them by warming in a low oven or using short bursts in the microwave before melting.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
