Homemade Samoas Girl Scout Cookies Recipe
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla extract
For the Topping:
3 cups shredded sweetened coconut
12 ounces soft caramels (about 35 caramels)
3 tablespoons milk
8 ounces dark chocolate, melted
Instructions
Step 1: Make the Cookie Base
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing until combined. Gradually add the flour and salt, stirring until the dough forms.
3. Shape the Cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles, and then use a smaller cutter to create a hole in the center of each cookie, forming a ring.
4. Bake: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
Step 2: Toast the Coconut
1. Spread the shredded coconut evenly on a baking sheet and toast it in the oven at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Keep a close eye to avoid burning.
Step 3: Prepare the Caramel Mixture
1. In a microwave-safe bowl, melt the caramels with 3 tablespoons of milk in 30-second intervals, stirring in between, until smooth.
2. Reserve about 1/3 cup of the melted caramel for drizzling. Mix the remaining caramel with the toasted coconut until evenly combined.
Step 4: Assemble the Cookies
1. Spread Caramel: Using a small spatula, spread a thin layer of the caramel mixture over the top of each cookie.
2. Add Coconut Mixture: Press the caramel-coated toasted coconut onto the top of each cookie, ensuring it sticks well.
Step 5: Dip and Drizzle
1. Melt the Chocolate: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short intervals.
2. Dip the Cookies: Dip the bottoms of the cookies into the melted chocolate and place them on parchment paper to set.
3. Drizzle: Use a spoon or piping bag to drizzle the reserved melted caramel and additional chocolate over the tops of the cookies.
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Step 6: Let Set
Allow the cookies to cool completely at room temperature or in the refrigerator until the chocolate and caramel have set.
Serve and Enjoy!
These homemade Samoas cookies are the perfect combination of buttery shortbread, toasted
coconut, rich caramel, and dark chocolate. Share them with friends and family or savor them all yourself!
