Description
This homemade Samoas Girl Scout Cookies recipe recreates the beloved treat featuring a buttery cookie base topped with rich caramel and toasted coconut, finished with a drizzle of smooth semisweet chocolate. Perfectly balanced with crispy, chewy, and sweet layers, these cookies are a delicious indulgence that can be made in your own kitchen.
Ingredients
Scale
Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Caramel Coconut Topping
- 2 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 tsp vegetable oil (for smoothness)
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, beat together softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour and mix until a dough forms.
- Shape and Bake the Cookies: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter to cut a hole in the center of each cookie. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and cool completely.
- Prepare the Caramel Coconut Topping: While the cookies are cooling, toast the coconut by spreading it out on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Make the Caramel: In a saucepan over medium heat, melt the butter. Stir in brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer, stirring constantly for 2-3 minutes, until it thickens slightly. Remove from heat and stir in vanilla extract.
- Combine the Caramel and Coconut: Stir the toasted coconut into the caramel mixture until fully coated.
- Assemble the Cookies: Once the cookies have cooled, spoon or spread a generous amount of the caramel-coconut topping onto each cookie.
- Chill and Coat with Chocolate: Place the topped cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up. Meanwhile, melt the chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth.
- Drizzle with Chocolate: Once the cookies are chilled and the caramel has set, drizzle the melted chocolate over the top of each cookie in a zig-zag pattern.
- Serve: Allow the chocolate to harden before serving. Enjoy your homemade Samoas cookies!
Notes
- Make sure to cool the cookies completely before adding the caramel topping to prevent melting.
- Stir the coconut frequently while toasting to ensure even browning without burning.
- You can substitute sweetened shredded coconut with unsweetened and add a bit more brown sugar if desired.
- The chocolate drizzle can be thickened or thinned to preference by adjusting the amount of vegetable oil.
- Store cookies in an airtight container and refrigerate to keep caramel firm for longer freshness.
