Homemade Samoas Girl Scout Cookies take the flavors of your favorite classic treat and recreate them in your kitchen. These cookies feature a crispy shortbread base, a rich caramel-coconut topping, and a luscious chocolate coating. They’re a decadent and satisfying delight!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed)
- 3 cups sweetened shredded coconut
- 12 oz soft caramels (or homemade caramel)
- 3 tbsp heavy cream
- 1/4 tsp salt (optional, enhances flavor)
- 8 oz semisweet or dark chocolate (chips or chopped bars)
- 1 tsp coconut oil (optional, for smoother melting)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Whisk together flour, baking powder, and salt. Gradually add to the butter mixture. If the dough is crumbly, add milk gradually until it comes together.
- Roll the dough to a ¼-inch thickness. Cut out donut shapes using a round cutter and a smaller cutter for the centers.
- Place on prepared baking sheet and bake for 10–12 minutes, until edges are lightly golden. Cool completely.
- Spread shredded coconut on a baking sheet and toast at 350°F for 8–10 minutes, stirring halfway through, until golden brown. Watch closely to prevent burning.
- In a microwave, melt caramels with heavy cream in 30-second intervals, stirring frequently. Stir in toasted coconut and let it cool slightly until it’s manageable.
- Spread or gently press 1–2 teaspoons of the caramel-coconut mixture onto each cooled cookie. Allow the topping to set for 10–15 minutes.
- Melt chocolate with coconut oil using a microwave-safe bowl. Dip the bottoms of each cookie into the chocolate, place on parchment, and drizzle more chocolate across the top using a piping bag or spoon.
- Let the cookies set at room temperature or cool in the refrigerator for 10 minutes to allow the chocolate to harden.
Variation
- Add a pinch of sea salt to the caramel-coconut mixture for a salted caramel version.
- Use dark chocolate for a richer taste.
- Try adding almond or coconut extract to the shortbread dough for a flavor twist.
Cooking Notes
- Toasting the coconut brings out more flavor; keep a close eye to avoid burning.
- For even distribution of chocolate drizzle, use a piping bag.
- Cool the cookies completely before adding caramel topping to prevent sliding.
Serving Suggestions
- Serve as part of a dessert platter with other cookies.
- Enjoy with a glass of cold milk or a hot cup of coffee.
- Pair with vanilla ice cream for an indulgent treat.
Tips
- Use a small offset spatula to spread the caramel-coconut mixture easily.
- Chill the dough if it becomes too sticky to handle.
- Cut the cookies relatively thick to hold the toppings better.
Prep Time
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (Per Serving)
- Calories: 190
- Protein: 1g
- Sodium: 100mg
Frequently Asked Questions
- Can I use homemade caramel for these cookies?
Yes, homemade caramel works beautifully and allows you to control the sweetness! - Can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking. - How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. - What else can I use if I don’t have a donut-shaped cutter?
Use any round or cookie cutter and improvise the center hole with a smaller cap or cutter.
Conclusion
Homemade Samoas Girl Scout Cookies provide all the delight of the beloved original with the satisfaction of making them in your own kitchen. With their perfect balance of buttery shortbread, rich caramel, toasted coconut, and chocolate, these cookies are sure to be a hit whether you’re serving them for dessert or just as an afternoon treat. Enjoy the process of crafting these mouthwatering delights, and savor every decadent bite!
Print
Homemade Samoas Girl Scout Cookies
- Total Time: 1 hour 30 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Homemade Samoas Girl Scout Cookies take the flavors of your favorite classic treat and recreate them in your kitchen. These cookies feature a crispy shortbread base, a rich caramel-coconut topping, and a luscious chocolate coating. They’re a decadent and satisfying delight!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed)
- 3 cups sweetened shredded coconut
- 12 oz soft caramels (or homemade caramel)
- 3 tbsp heavy cream
- 1/4 tsp salt (optional, enhances flavor)
- 8 oz semisweet or dark chocolate (chips or chopped bars)
- 1 tsp coconut oil (optional, for smoother melting)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Whisk together flour, baking powder, and salt. Gradually add to the butter mixture. If the dough is crumbly, add milk gradually until it comes together.
- Roll the dough to a ¼-inch thickness. Cut out donut shapes using a round cutter and a smaller cutter for the centers.
- Place on prepared baking sheet and bake for 10–12 minutes, until edges are lightly golden. Cool completely.
- Spread shredded coconut on a baking sheet and toast at 350°F for 8–10 minutes, stirring halfway through, until golden brown. Watch closely to prevent burning.
- In a microwave, melt caramels with heavy cream in 30-second intervals, stirring frequently. Stir in toasted coconut and let it cool slightly until it’s manageable.
- Spread or gently press 1–2 teaspoons of the caramel-coconut mixture onto each cooled cookie. Allow the topping to set for 10–15 minutes.
- Melt chocolate with coconut oil using a microwave-safe bowl. Dip the bottoms of each cookie into the chocolate, place on parchment, and drizzle more chocolate across the top using a piping bag or spoon.
- Let the cookies set at room temperature or cool in the refrigerator for 10 minutes to allow the chocolate to harden.
Notes
- Ensure the caramel mixture is not too hot to avoid melting the shortbread.
- Rolling the dough evenly will ensure uniform cookies.
- Chilled dough is easier to cut into shapes.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Samoas, cookies, homemade girl scout cookies, dessert
