Homemade Samoas Cookies
Homemade Samoas Cookies are a perfect treat with a buttery shortbread base, toasted coconut-caramel topping, and rich dark chocolate drizzle. A homemade version of the iconic Girl Scout Samoas cookies!
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 48 cookies (2-inch)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate
Instructions
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture in increments, mixing well.
- Add the milk and vanilla extract, and blend until the dough comes together.
- Divide the dough into two halves, form into disks, and wrap tightly in plastic wrap. Chill for 1 hour.
- Preheat the oven to 350°F (175°C). Roll out dough to 1/8-inch thick and cut out cookies using a doughnut-shaped cutter. Place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until golden brown. Cool completely on a wire rack.
- Spread the coconut on a parchment-lined baking sheet and toast in the oven for 10 minutes, stirring often. Cool.
- In a double boiler, melt the caramels with the milk and salt until smooth.
- Mix 3/4 of the caramel into the cooled toasted coconut. Spread the remaining caramel over the cooled cookies. Press the coconut mixture onto the cookies. Cool for 30 minutes.
- Melt the dark chocolate in a double boiler or microwave. Dip the bottoms of the cookies into the chocolate and drizzle more chocolate on top. Let the chocolate set completely.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- For a vegan version, swap butter for vegan butter and use dairy-free caramel and chocolate.
- Ensure all ingredients are nut-free if making nut-free cookies.
- Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.
- If the caramel thickens, reheat it until spreadable.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://recipesbyjanet.com/homemade-samoas-cookies/
