Description
These homemade Samoas cookies are a delightful recreation of the classic Girl Scout treat, featuring buttery shortbread, toasted coconut, gooey caramel, and a rich dark chocolate finish.
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- 2 Tbsp milk
- ½ tsp vanilla extract
- 3 cups sweetened shredded coconut
- 15 oz soft caramels
- 3 Tbsp whole milk
- ¼ tsp salt
- 8 oz dark chocolate
Instructions
- Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture. Add milk and vanilla extract until a dough forms.
- Divide dough into two disks, wrap in plastic, and chill for about 1 hour.
- Preheat oven to 350°F. Roll dough to ⅛″ thick and cut into doughnut-shaped cookies. Bake for 10–12 minutes until pale golden. Cool on wire rack.
- Toast shredded coconut on a baking sheet at 350°F for about 10 minutes, stirring frequently to avoid burning.
- Melt caramels with milk and salt in a double boiler until smooth. Mix ¾ of the mixture with toasted coconut.
- Spread remaining caramel on cookies and press coconut mixture on top. Allow to cool for about 30 minutes.
- Melt dark chocolate in a double boiler or microwave. Dip cookie bottoms, place on wax paper, and drizzle tops with chocolate. Let set.
Notes
- Watch coconut closely while toasting to prevent burning.
- Add coconut oil to melted chocolate for easier drizzling.
- Warm caramel again if it cools and becomes too stiff to spread.
- Use cookie cutters or improvise with spice jar lids for shaping.
- Freeze in layers with parchment for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
