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Homemade Samoas Cookies Recipe

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Homemade Samoas Cookies are a delicious take on the iconic Girl Scout cookie, featuring a buttery shortbread base, rich caramel, toasted coconut, and a chocolate drizzle. These cookies combine crunchy, chewy, and chocolaty textures, perfect for any occasion.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups caramel sauce (store-bought or homemade)
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 4 oz semisweet or dark chocolate, chopped
  • 1 tablespoon vegetable oil (optional, for smoother drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, cream the softened butter and granulated sugar together using an electric mixer or a whisk until light and fluffy (about 3-4 minutes). Add vanilla extract and salt, and mix until combined.
  3. Gradually add the flour and mix until a soft dough forms. Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough.
  4. Use a smaller round cutter or the end of a piping tip to cut out a hole in the center of each cookie, creating the signature ring shape of a Samoa. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
  5. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
  6. While the cookies are baking, toast the shredded coconut by placing it in a dry skillet over medium heat. Stir constantly for 3-5 minutes until the coconut is golden brown and fragrant. Remove from the heat and set aside to cool.
  7. In a small saucepan, heat the caramel sauce over low heat. Add the heavy cream and salt, stirring until smooth and combined. Let it cool slightly, then mix in the toasted coconut until evenly coated.
  8. Spread a thin layer of caramel-coconut mixture over each shortbread cookie, ensuring it covers the entire surface. Place the cookies on a baking sheet lined with parchment paper and refrigerate for about 20-30 minutes to help the caramel set.
  9. In a heatproof bowl, melt the chopped chocolate in the microwave or over a double boiler, stirring until smooth. For a smoother drizzle, add 1 tablespoon of vegetable oil to the melted chocolate.
  10. Dip the bottoms of each cookie into the melted chocolate or drizzle the chocolate over the tops of the cookies in a zigzag pattern. Place the cookies back on the parchment paper and refrigerate for 10-15 minutes, or until the chocolate is fully set.
  11. Once the chocolate is set, your Homemade Samoas Cookies are ready to enjoy! Store in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.

Notes

Store leftover Samoa cookies in an airtight container at room temperature for up to 1 week, or refrigerate to keep the chocolate firm.Freeze these cookies for up to 2 months by placing them in an airtight container or freezer bag and thawing at room temperature before serving.If you prefer, add a drizzle of peanut butter alongside the chocolate drizzle for a sweet and salty twist.For a crunchy variation, mix in toasted almonds with the coconut.For a gluten-free option, use a gluten-free all-purpose flour blend.

Nutrition

Find it online: https://cookibly.com/homemade-samoas-cookies-recipe/