Description
These Homemade Samoa Cookies perfectly replicate the beloved Girl Scout treat with a delicious combination of crispy cookies topped with caramel, toasted coconut, and rich chocolate. Soft buttery cookies are baked, then generously layered with warm caramel and toasted coconut, and finished with a chocolate drizzle for a luscious dessert that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Caramel Coconut Topping
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels (unwrapped)
- 3 tablespoons milk (for caramel)
Chocolate Coating
- 10 ounces semi-sweet chocolate chips
Instructions
- Preheat and prepare dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the butter mixture, stirring until just incorporated. Add the milk and vanilla extract and mix until a soft dough forms.
- Shape and bake cookies: Roll the dough out on a lightly floured surface to about ¼ inch thickness. Using a round cookie cutter approximately 2 inches in diameter, cut out circles. Use a smaller cutter to remove the centers to create a donut shape. Place the cookies on a parchment-lined baking sheet, ensuring they are spaced evenly. Bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Toast the coconut: While the cookies bake and cool, spread the shredded coconut evenly on a separate baking sheet. Toast the coconut in the oven at 350°F for about 10 minutes, stirring every few minutes to ensure even browning. Remove from oven once golden and fragrant.
- Prepare caramel coconut topping: In a microwave-safe bowl, combine the unwrapped soft caramels and 3 tablespoons of milk. Heat in 30-second intervals, stirring between each, until the mixture is smooth and melted. Stir in the toasted coconut until it is thoroughly coated with the caramel.
- Assemble the cookies: Spread or press the caramel-coconut mixture evenly onto the top of each cooled cookie. Allow the topping to set for a few minutes at room temperature.
- Melt chocolate and finish cookies: Melt the semi-sweet chocolate chips in the microwave in 30-second bursts, stirring in between, until smooth. Dip the bottom of each cookie into the melted chocolate and place on parchment paper to set. Drizzle any remaining chocolate over the tops of the cookies for a decorative finish. Allow cookies to set at room temperature or refrigerate until firm before serving.
Notes
- You can use store-bought soft caramels or make your own homemade caramel for this recipe.
- To save time, press the dough into a rectangle and slice into bars instead of cutting traditional rings.
- Ensure the cookies are completely cooled before applying the caramel topping to prevent melting.
- Store cookies in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
