Description
Homemade Samoas Cookies are a homemade version of the popular Girl Scout cookie. A buttery shortbread base is topped with a layer of rich caramel, toasted coconut, and a drizzle of chocolate. These cookies are the perfect blend of textures and flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
For the Shortbread Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Caramel Coconut Topping:
- 1 cup sweetened shredded coconut
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 tbsp heavy cream
- 1/4 tsp salt
For the Chocolate Coating:
- 1/2 cup semisweet chocolate chips
- 1 tbsp coconut oil (or vegetable oil)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Shortbread Cookie Base:
- In a mixing bowl, cream together the butter and granulated sugar until smooth and light in color.
- Add the vanilla extract and salt, and mix until incorporated.
- Gradually add the flour, mixing until the dough comes together. The dough should be soft but not sticky.
- Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles (about 2 inches in diameter). Use a smaller round cutter or a piping tip to cut a hole in the center of each circle to make the classic “Samoa” shape.
- Place the cookie cutouts onto the prepared baking sheet and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool completely on a wire rack.
- Toast the Coconut:
- While the cookies are cooling, toast the shredded coconut. Place it on a baking sheet in an even layer and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until the coconut is golden and fragrant. Watch it closely to avoid burning.
- Once toasted, set the coconut aside.
- Make the Caramel Topping:
- In a medium saucepan over low heat, combine the caramel sauce, heavy cream, and salt. Stir until the caramel is smooth and warmed through.
- Add the toasted coconut to the caramel mixture and stir to combine.
- Assemble the Samoas Cookies:
- Carefully spoon the caramel-coconut mixture onto each shortbread cookie, spreading it evenly over the top. Press it down lightly to stick.
- Allow the cookies to set for a few minutes while you prepare the chocolate coating.
- Chocolate Coating:
- In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth and fully melted.
- Dip the bottom of each cookie into the melted chocolate, making sure to coat it evenly. Place the cookies back on the parchment-lined baking sheet.
- Once all the cookies are dipped, drizzle the remaining chocolate over the top of the cookies for a decorative touch.
- Let the Cookies Set:
- Allow the chocolate to set at room temperature for about 30-60 minutes, or place the cookies in the fridge for about 15 minutes to speed up the process.
Notes
- Caramel: If you want to make your own caramel sauce, you can use brown sugar, butter, and cream. Just melt the sugar, add the butter, and stir in the cream for a quick homemade sauce.
- Toasting Coconut: Make sure to stir the coconut often while toasting to prevent it from burning. It should be golden brown with a toasted aroma.
- Storage: Store your Homemade Samoas Cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American