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Homemade Samoas Girl Scout Cookies

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These homemade Samoas cookies replicate the classic Girl Scout treat with a buttery shortbread base, a rich caramel and toasted coconut topping, and a drizzle of chocolate.

Ingredients

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For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated 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 Topping:

  • 3 cups sweetened shredded coconut
  • 15 ounces soft caramels, unwrapped
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate

Instructions

  1. Prepare the Cookies:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter mixture, mixing until combined.
    • Add the milk and vanilla extract, and mix until the dough comes together.
    • Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.
  2. Shape and Bake:
    • On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
    • Use a round cookie cutter to cut out circles, then use a smaller cutter to cut out the center to create a donut shape.
    • Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool completely on a wire rack.
  3. Prepare the Topping:
    • Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for 10-15 minutes, stirring every 5 minutes, until golden brown. Watch closely to prevent burning.
    • In a microwave-safe bowl, combine the unwrapped caramels and milk. Microwave in 30-second intervals, stirring between each, until melted and smooth.
    • Stir the toasted coconut and salt into the melted caramel until well combined.
  4. Assemble the Cookies:
    • Carefully spread a layer of the caramel-coconut mixture on top of each cooled cookie. If the caramel becomes too firm, gently reheat it to make it spreadable.
  5. Add the Chocolate:
    • Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
    • Dip the bottom of each cookie into the melted chocolate and place them, chocolate side down, on parchment paper.
    • Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the cookies.
  6. Set and Serve:
    • Allow the cookies to sit at room temperature or refrigerate until the chocolate has set.
    • Store the cookies in an airtight container at room temperature for up to a week.

Notes

  • Ensure the coconut is toasted evenly by stirring frequently and keeping a close eye on it to prevent burning.
  • If you don’t have a smaller cookie cutter for the center, the end of a piping tip or a small bottle cap can work as a substitute.
  • For a different flavor profile, you can substitute milk chocolate for dark chocolate.

Find it online: https://recipe.newsvks.com/homemade-samoas-girl-scout-cookies/