Description
These Homemade Samoas Girl Scout Cookies are a fun and delicious twist on the classic favorite! A buttery shortbread base is topped with a layer of toasted coconut and caramel, then drizzled with rich chocolate. Perfect for satisfying your cookie cravings any time of the year!
Ingredients
Scale
For the Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Caramel Coconut Topping:
- 2 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chocolate Drizzle:
- 1 cup semisweet chocolate chips
- 1 tsp vegetable oil (for smoothness)
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, beat together softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour and mix until a dough forms.
- Shape and Bake the Cookies: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter (like a piping tip) to cut a hole in the center of each cookie. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and cool completely.
- Prepare the Caramel Coconut Topping: While the cookies are cooling, toast the coconut. Spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until it turns golden brown.
- Make the Caramel: In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer, stirring constantly for 2-3 minutes, until it thickens slightly. Remove from heat and stir in vanilla extract.
- Combine the Caramel and Coconut: Stir the toasted coconut into the caramel mixture until it is fully coated.
- Assemble the Cookies: Once the cookies have cooled, spoon or spread a generous amount of the caramel-coconut topping over each cookie.
- Chill and Coat with Chocolate: Place the topped cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up. Meanwhile, melt the chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or microwave, stirring until smooth.
- Drizzle with Chocolate: Once the cookies are chilled and the caramel has set, drizzle the melted chocolate over the top of each cookie in a zig-zag pattern.
- Serve: Allow the chocolate to harden before serving. Enjoy your homemade Samoas cookies!
Notes
- Be sure to toast the coconut carefully to avoid burning it. Stirring occasionally helps ensure even toasting.
- If you want to store the cookies, keep them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- You can use dark chocolate or milk chocolate for the drizzle, depending on your preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 50 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg