Description
Enjoy the classic taste of Girl Scout Samoas cookies made at home with this detailed recipe. These homemade Samoas cookies feature buttery shortbread bases topped with toasted coconut, luscious caramel, and a rich dark chocolate drizzle. Perfect for cookie lovers looking to recreate this beloved treat anytime.
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
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.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this flour mixture to the creamed butter in three increments, mixing well after each addition and scraping down the bowl sides as needed.
- Add liquids: Mix in the milk and vanilla extract until the dough begins coming together in large pieces.
- Shape and chill dough: Divide dough in half, form into two disks, wrap each tightly in plastic wrap, and refrigerate for about 1 hour until firm.
- Preheat oven and roll dough: Heat oven to 350ºF. Roll each dough disk on a floured surface to 1/8-inch thickness. Cut doughnuts shaped cookies using a doughnut-shaped cutter or two round cutters to form rings.
- Bake cookies: Place cut cookies on a Silpat or parchment-lined baking sheet and bake 10-12 minutes, rotating halfway, until pale golden. Transfer to a wire rack to cool completely.
- Toast coconut: Spread shredded coconut on parchment-lined baking sheet and toast in the 350ºF oven for about 10 minutes, stirring frequently to brown evenly without burning. Set aside to cool.
- Prepare caramel mixture: In a double boiler, melt caramels with milk and salt, stirring until smooth. Remove from heat and combine ¾ of this caramel with the toasted coconut.
- Assemble cookies: Spread remaining ¼ cup caramel on cooled cookies, then press the caramel-coconut mixture onto this layer. Let set for 30 minutes. If too thick to spread, warm mixture again in double boiler.
- Melt and add chocolate: Melt dark chocolate in a double boiler or microwave. Dip the cookie bottoms in the chocolate and place on wax paper-lined sheet. Drizzle tops with chocolate using a fork. Let the chocolate harden fully before serving.
Notes
- If no doughnut-shaped cutter is available, use two different-sized circular cutters or spice jar caps to create the ring shape.
- Let chilled dough warm at room temperature for 10 minutes if it's too firm to roll out easily.
- Underbake cookies slightly for a pale golden color and a tender shortbread texture.
- Toast coconut with close attention and frequent stirring to prevent burning.
- Spreading caramel on the cookie first helps the toasted coconut stick better.
- Eight ounces of dark chocolate chips equals about 1⅓ cups if using chips instead of bars.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
