Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Samoas Girl Scout Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 1 hour (including chilling time)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: Approximately 3 dozen cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade Samoas cookies replicate the classic Girl Scout treat with a buttery shortbread base, a rich caramel and toasted coconut topping, and a decadent chocolate drizzle.

Ingredients

Units Scale

For the Cookies:

  • 1 cup (2 sticks) 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 Coconut Topping:

  • 3 cups sweetened shredded coconut
  • 15 ounces soft caramels (store-bought or homemade)
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

For the Chocolate Coating:

  • 8 ounces dark or semisweet chocolate, chopped

Instructions

 

  1. Prepare the Cookies:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter-sugar mixture, mixing until combined.
    • Add the milk and vanilla extract, and mix until the dough comes together.
    • Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.
  2. Shape and Bake:
    • On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
    • Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to cut out the center to create a doughnut shape.
    • Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool completely on a wire rack.
  3. Prepare the Coconut Topping:
    • Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for about 10 minutes, stirring every few minutes, until golden brown. Watch closely to prevent burning.
    • In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.
    • Stir in the salt and vanilla extract.
    • Add the toasted coconut to the caramel mixture and stir until well combined.
  4. Assemble the Cookies:
    • Carefully spoon the caramel-coconut mixture onto the top of each cooled cookie, spreading it to the edges and filling the center hole.
    • Allow the topping to set for about 30 minutes.
  5. Add the Chocolate Coating:
    • Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
    • Dip the bottom of each cookie into the melted chocolate, allowing the excess to drip off, and place them chocolate-side down on parchment paper.
    • Use a fork or piping bag to drizzle the remaining melted chocolate over the top of each cookie.
    • Let the chocolate set completely at room temperature or in the refrigerator before serving.

Notes

  • Ensure the butter is softened to room temperature for easier mixing.
  • Keep a close eye on the coconut while toasting, as it can burn quickly.
  • If the caramel-coconut mixture becomes too firm to spread, gently reheat it in the microwave for a few seconds to soften.

Find it online: https://newsvks.com/homemade-samoas-girl-scout-cookies/