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