Description
Learn how to make delicious homemade Samoas Cookies that are reminiscent of the classic Girl Scout cookies. These caramel-coconut treats are perfect for any occasion and will have everyone coming back for more!
Ingredients
Scale
For the Cookie Base:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated 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 Topping:
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels (about 40)
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon salt
- 10 oz dark or semisweet chocolate (chopped or chips)
Instructions
- Make the Cookie Base: In a large bowl, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, mixing until combined. Stir in the milk and vanilla until a smooth dough forms.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches) and a smaller one to cut out the center, forming a doughnut shape. Place the cookies on the baking sheet and bake for 10–12 minutes or until edges are lightly golden. Cool completely.
- Make the Topping: Spread the coconut evenly on a baking sheet and toast in the oven for 8–10 minutes, stirring occasionally, until golden brown. Let cool. In a microwave-safe bowl, melt the caramels with the milk and salt in 30-second intervals, stirring until smooth. Mix in the toasted coconut.
Spoon and gently press about 1–2 teaspoons of the caramel-coconut mixture onto each cooled cookie.
- Finish the Cookies: Melt the chocolate in a heatproof bowl in the microwave in 20-second intervals, stirring until smooth. Dip the bottom of each cookie into the melted chocolate and place on parchment to set. Drizzle remaining chocolate over the top of each cookie using a spoon or piping bag.
Let the chocolate set at room temperature or in the fridge before serving.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- If dough is too soft to roll, chill for 20–30 minutes.
- For a shortcut, press the dough into a baking pan, bake, top, and cut into bars instead of rounds.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
