Description
These Homemade Samoas Cookies are a delicious and indulgent treat, bringing the famous Girl Scout cookie flavors right to your kitchen. With a buttery shortbread base, topped with toasted coconut, drizzled with caramel, and finished with a layer of smooth chocolate, these cookies are a perfect balance of textures and flavors. Enjoy a homemade version of this classic favorite!
Ingredients
Scale
For the Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Topping:
- 2 cups sweetened shredded coconut
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Drizzle:
- 1/2 cup semisweet chocolate chips
- 1 tablespoon vegetable oil (or coconut oil)
Instructions
- Make the cookie base:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined. - Add dry ingredients:
Gradually add the flour and salt to the butter mixture, mixing until just combined and a dough forms. - Shape and bake the cookies:
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies. Then, use a smaller round cutter to make a hole in the center of each cookie (to resemble the traditional Samoas). Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden. Let the cookies cool completely on a wire rack. - Prepare the coconut topping:
While the cookies are baking, spread the shredded coconut evenly on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring halfway through, until golden and fragrant. Remove from the oven and set aside to cool slightly. - Make the caramel topping:
In a saucepan, melt the caramel sauce over medium heat, stirring constantly to prevent burning. Once melted, stir in the vanilla extract and salt. Then, gently mix the toasted coconut into the caramel until fully coated. - Assemble the cookies:
Spoon the caramel-coconut mixture onto each cooled cookie, pressing it down gently to adhere. Let the topping set for about 10 minutes to firm up. - Drizzle with chocolate:
In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable oil together in the microwave in 20-second intervals, stirring in between until smooth and fully melted. Drizzle the melted chocolate over the coconut topping and allow it to set before serving. - Serve:
Once the chocolate has hardened, enjoy your homemade Samoas! Store in an airtight container at room temperature for up to a week.
Notes
- You can make your own homemade caramel sauce by melting unwrapped caramels with a tablespoon of milk.
- If you prefer, you can dip the entire cookie in chocolate instead of drizzling it for a more indulgent treat.
- To make the chocolate drizzle extra neat, you can place the melted chocolate in a piping bag or a plastic sandwich bag with the tip cut off.
- Prep Time: 30 minutes (excluding cooling time)
- Cook Time: 12 minutes (for cookies), 5-7 minutes (for coconut toasting)
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Sweet Treats