Homemade Samoas Cookies Recipe
This Homemade Samoas Cookies Recipe brings all the flavors of the classic Girl Scout treat right to your kitchen — a buttery shortbread base topped with gooey caramel-coconut and finished with a decadent chocolate drizzle.
Equipment
- mixing bowls
- hand mixer or stand mixer
- cookie cutters round and small circle
- baking sheets
- Saucepan
- parchment paper
- spoon or spatula
- microwave or double boiler
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- 3 cups sweetened shredded coconut
- 15 oz soft caramels, unwrapped
- 3 tbsp milk
- ½ tsp vanilla extract
- 8 oz semi-sweet chocolate, chopped or chips
- Parchment paper (for baking)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until combined.
- Roll out dough to ¼-inch thickness. Use a round cookie cutter and a smaller one for the center hole to form rings.
- Place cookies on baking sheet and bake for 10-12 minutes until lightly golden. Let cool completely.
- Spread shredded coconut on a baking sheet and toast in oven for 5-7 minutes, stirring halfway, until golden brown.
- In a saucepan, melt caramels with milk over low heat, stirring until smooth. Stir in vanilla, then mix in toasted coconut.
- Top each cookie with the caramel-coconut mixture, pressing it gently onto the surface.
- Melt chocolate in microwave or double boiler. Dip bottom of each cookie into chocolate and place on parchment to set.
- Drizzle remaining chocolate over tops of cookies. Let cool until chocolate is set.
Notes
Make sure to use soft, chewy caramels for easier melting. Toast the coconut for deeper flavor, and don’t skip the parchment paper for easy removal. If the dough is sticky, chill before rolling. Store leftovers in an airtight container for up to 5 days.
