Description
Delicious homemade Samoas inspired by the classic Girl Scout Cookies, featuring buttery shortbread cookies topped with a luscious caramel and toasted coconut mixture, finished with rich semi-sweet chocolate for a perfect sweet treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Filling and Topping
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 oz semisweet chocolate, melted
Instructions
- Make the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates a tender base for the cookies.
- Add Dry Ingredients: Blend in the all-purpose flour, baking powder, and salt until the mixture is combined to form a uniform dough.
- Flavor and Moisture: Stir in the vanilla extract and milk until the dough comes together smoothly, making it easy to roll out.
- Roll and Cut: Roll the dough out to 1/4 inch thickness on a lightly floured surface. Use a 2-inch round cookie cutter to cut circles, then cut out smaller circles from the centers to create a ring shape.
- Bake Cookies: Place the cookie rings on the prepared baking sheets and bake for 10-12 minutes or until the edges just start to turn a light golden color. Remove from the oven and let the cookies cool completely on a wire rack.
- Toast Coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 10 minutes, stirring occasionally to ensure even browning, adding nutty flavor and crunch.
- Melt Caramels: In a microwave-safe bowl, melt the chewy caramels with milk and salt in short increments, stirring frequently until smooth and pourable.
- Combine Caramel and Coconut: Mix the toasted coconut into the melted caramel thoroughly to create the luscious, sticky topping.
- Assemble Cookies: Spread a generous layer of the caramel-coconut mixture on top of each cooled cookie ring, ensuring good coverage.
- Chocolate Dip: Dip the bottoms of the assembled cookies into the melted semisweet chocolate, then place them on parchment paper to allow the chocolate to set.
- Chocolate Drizzle: Using a spoon or piping bag, drizzle the remaining melted chocolate over the tops of the cookies for decoration and extra chocolate flavor.
- Set Cookies: Let the cookies rest at room temperature until the chocolate firms up. For quicker setting, refrigerate the cookies until the chocolate is completely hardened.
Notes
- Ensure the butter is softened but not melted for the best cookie dough texture.
- Use parchment paper or silicone mats to avoid sticking and ease cleanup.
- Adjust caramel melting time carefully to avoid burning; melt gradually.
- Store finished cookies in an airtight container at room temperature or refrigerated to keep them fresh and maintain texture.
- For easy coconut toasting, stir frequently to prevent burning and achieve even color.
- Customize chocolate drizzle thickness by adjusting the amount used or letting it set slightly before applying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
