If you've ever craved the irresistible combination of caramel, coconut, and chocolate that defines the beloved Girl Scout Samoas, you're in for a treat! Imagine sinking your teeth into a homemade version of these iconic cookies, fresh from your own kitchen. With a buttery base, a luscious caramel filling, and a delightful coconut topping, this recipe will not only satisfy your sweet tooth but also impress your friends and family. Get ready to embark on a baking adventure that will have everyone asking for seconds—because once you try these Homemade Samoas, you'll never want to go back to store-bought again!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup shredded coconut, toasted
- 1 cup caramel candies
- 2 tbsp milk
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed.
- Add vanilla extract and mix until well combined.
- Gradually incorporate flour and salt into the butter mixture, mixing until a soft dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into circular shapes using a round cookie cutter, then cut out a smaller circle in the center of each cookie to create the traditional ring shape.
- Place cookies on prepared baking sheets and bake for 10-12 minutes, or until edges are lightly golden.
- While cookies cool, toast shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant.
- In a microwave-safe bowl, melt caramel candies with milk, stirring every 30 seconds until smooth.
- Dip the bottom of each cooled cookie into the caramel mixture, then press into toasted coconut to coat.
- Melt chocolate chips in a double boiler or microwave, stirring until completely smooth.
- Drizzle melted chocolate over the coconut-topped cookies in a decorative pattern.
- Allow chocolate to set completely at room temperature or refrigerate for faster setting.
- Store cookies in an airtight container between layers of parchment paper for up to 5 days.
Tips
- Prep Ahead: To save time, you can prepare the dough a day in advance and refrigerate it. This will make rolling and cutting the cookies much easier.
- Toast the Coconut: Keep a close eye on the shredded coconut while toasting it in the skillet. It can go from perfectly golden to burnt in a matter of seconds!
- Melt Caramel Smoothly: When melting the caramel candies, be patient and stir every 30 seconds to ensure a smooth, lump-free consistency.
- Decorative Drizzle: For a professional touch, use a piping bag or a zip-top bag with a corner snipped off to drizzle the melted chocolate over the cookies.
- Storage Tip: To maintain freshness, store your cookies in an airtight container with parchment paper between layers to prevent sticking.
- Experiment with Flavors: Feel free to add a pinch of sea salt on top of the chocolate drizzle for an extra flavor boost!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 25mg
