Homemade Samoas Girl Scout Cookies

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the Topping:

• 3 cups shredded sweetened coconut
• 1 cup caramel sauce (store-bought or homemade)
• 1/4 teaspoon salt (if the caramel isn’t salted)
• 10 oz semi-sweet chocolate chips

Directions

Instructions

Step 1: Make the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the Dough: In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla extract. Gradually mix in the flour and salt until a dough forms.
3. Shape and Cut: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut circles, and a smaller cutter (or a bottle cap) to cut out the centers to create a donut shape.
4. Bake: Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until lightly golden around the edges. Cool completely on a wire rack.

Step 2: Prepare the Coconut Caramel Topping

1. Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Keep a close eye to prevent burning.
2. Combine: In a mixing bowl, stir together the toasted coconut and caramel sauce, adding a pinch of salt if desired.

Step 3: Assemble the Cookies

1. Spread the Topping: Using a spoon or offset spatula, spread the coconut-caramel mixture over the top of each cookie, pressing it down gently.
2. Cool and Set: Place the cookies in the refrigerator for 10–15 minutes to set the topping.

Step 4: Add the Chocolate

1. Melt the Chocolate: Melt the chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
2. Dip the Bottoms: Dip the bottom of each cookie into the melted chocolate and place them back on the parchment paper.
3. Drizzle: Transfer the remaining melted chocolate to a piping bag or zip-top bag with a small tip cut off, and drizzle over the top of the cookies.

Step 5: Chill and Serve

1. Let the cookies cool and set completely at room temperature, or place them in the refrigerator for faster setting.
2. Serve and enjoy your homemade Samoas!

Why You’ll Love This Recipe

• Chewy and Crunchy: The perfect balance of textures with crispy cookies, gooey caramel, and toasted coconut.
• Customizable: Use dark chocolate or milk chocolate depending on your preference.
• Homemade Delight: Satisfy your Samoas cravings any time of the year!