Description
These homemade Samoas are crisp, buttery shortbread cookies topped with caramel and toasted coconut, then dipped and drizzled with dark chocolate—a perfect copycat of the beloved Girl Scout classic.
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 3 cups shredded sweetened coconut
- 15 oz soft caramels
- 3 tablespoons whole milk
- ¼ teaspoon salt
- 8 oz dark chocolate
Instructions
- Cream the butter and sugar until light and fluffy.
- Whisk together the flour, baking powder, and salt, then gradually add to the butter mixture.
- Add milk and vanilla and mix until the dough forms.
- Divide dough into two disks, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F. Roll dough to ~⅛″ thick and cut into doughnut-shaped cookies.
- Bake 10–12 minutes until pale golden and let cool on a wire rack.
- Toast coconut on parchment-lined baking sheet for about 10 minutes, stirring frequently.
- Melt caramels with milk and salt in a double boiler. Mix ¾ of the caramel with toasted coconut.
- Spread remaining caramel on each cookie, top with coconut mixture, and let cool for 30 minutes.
- Melt dark chocolate, dip the bottom of each cookie, and drizzle chocolate on top. Let set until firm.
Notes
- Use two cutters or spice jar caps if you don’t have a doughnut cutter.
- Dark chocolate chips (1⅓ cups) can replace bars.
- Cookies can be made as bars for ease.
- Store in an airtight container at room temperature for up to 5 days.
- Reheat in a 250°F oven to refresh texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
