Description

Why wait for Girl Scout season when you can make Samoas at home? These homemade Samoas combine a buttery shortbread base, a chewy caramel-coconut topping, and a decadent chocolate drizzle to replicate the iconic treat. Perfect for indulging your sweet tooth or impressing guests, these cookies are as fun to make as they are to eat.

Ingredients

• For the Cookies:
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• For the Topping:
• 3 cups shredded sweetened coconut
• 12 ounces chewy caramels (store-bought or homemade)
• 3 tablespoons heavy cream
• 1/4 teaspoon salt
• 8 ounces semi-sweet chocolate chips

Preparation Method

Prepare the cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Gradually add the flour, baking powder, and salt, mixing until incorporated. Add the milk and vanilla extract, and stir until the dough comes together.

Shape the cookies:
On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Use a 2-inch round cutter to cut out circles, then create a hole in the center of each circle using a smaller cutter or the cap of a bottle to form a ring. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

Bake the cookies:
Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Transfer them to a wire rack to cool completely.

Toast the coconut:
Spread the shredded coconut evenly on a baking sheet and toast it in the preheated oven for 5–7 minutes, stirring halfway through to ensure even browning. Remove from the oven and set aside.

Make the caramel topping:
In a saucepan over low heat, melt the caramels, heavy cream, and salt, stirring constantly until the mixture is smooth and creamy. Fold the toasted coconut into the caramel mixture, ensuring it is evenly coated.

Assemble the cookies:
Using a spoon or offset spatula, spread the caramel-coconut mixture on top of each cooled cookie, pressing gently to adhere the topping securely.

Add the chocolate:
Melt the semi-sweet chocolate chips in the microwave or a double boiler until smooth. Dip the bottoms of each cookie into the melted chocolate and place them on a sheet of parchment paper. Drizzle additional chocolate over the tops for a finished look.

Set and serve:
Allow the cookies to chill in the refrigerator for 10–15 minutes, or until the chocolate is firm. Once set, serve and enjoy these irresistible homemade Samoas.

Tips and Conclusion

Chill the dough: Refrigerating the cookie dough for 15–20 minutes before rolling helps prevent sticking and makes it easier to handle.
Uniform drizzle: For a professional touch, use a piping bag or a resealable bag with the corner snipped off to drizzle the chocolate.
Storage: Store cookies in an airtight container at room temperature for up to a week or freeze for longer freshness.

Homemade Samoas are a delightful project for cookie lovers and a perfect way to bring the beloved Girl Scout classic to your kitchen. With their buttery base, chewy caramel-coconut topping, and rich chocolate finish, these cookies are bound to become a favorite. Explore more DIY recipes on our site and share your creations with family and friends. Happy baking! 🍪✨