Description

These Homemade Samoas are the perfect copycat of the beloved Girl Scout cookies. With a crisp shortbread cookie base, gooey caramel, toasted coconut, and a rich chocolate coating, these cookies are a decadent, irresistible treat you won’t be able to stop at just one!

Ingredients

Scale

For the Cookie Base:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk

For the Caramel Topping:

1 1/2 cups sweetened shredded coconut
1 1/2 cups caramel bits (or you can use unwrapped caramel candies)
3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the Chocolate Coating:

1 cup semi-sweet chocolate chips
2 tablespoons vegetable oil (or coconut oil)

Instructions

1️⃣ Prepare the Cookie Base:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the flour and salt to the mixture, and mix until combined. Stir in the vanilla extract and milk until the dough comes together.

2️⃣ Shape the Cookies:

Roll out the dough 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.
Use a smaller cutter or a knife to cut a small hole in the center of each cookie, creating the classic “ring” shape.
Place the cookies on the prepared baking sheet and bake for 12-14 minutes, or until the edges are slightly golden.
Let the cookies cool completely on a wire rack.

3️⃣ Toast the Coconut:

While the cookies are cooling, spread the shredded coconut in an even layer on a baking sheet.
Toast the coconut in the oven at 350°F (175°C) for 5-7 minutes, stirring every 2-3 minutes to ensure it toasts evenly. Be careful not to burn it! Remove from the oven and set aside.

4️⃣ Make the Caramel Topping:

In a small saucepan, melt the caramel bits and heavy cream over low heat, stirring until smooth.
Once the caramel is melted and fully combined, remove from heat and stir in the vanilla extract and a pinch of salt.
Fold in the toasted coconut until evenly coated.

5️⃣ Assemble the Samoas:

Carefully spread the caramel-coconut mixture over the cooled shortbread cookies, pressing down gently to make sure the topping sticks.
Allow the cookies to cool for about 10 minutes to let the caramel set.

6️⃣ Coat the Cookies in Chocolate:

In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 30-second intervals, stirring in between, until smooth and fully melted.
Dip the bottom of each cookie into the melted chocolate, ensuring it’s well-coated.
Place the dipped cookies back on the parchment-lined baking sheet.
Drizzle any remaining chocolate over the top of the cookies for that signature look.

7️⃣ Chill and Serve:

Place the cookies in the refrigerator for 30 minutes to allow the chocolate to set and harden.
Serve and enjoy your delicious homemade Samoas!

Notes

Caramel Option: If you can’t find caramel bits, you can use unwrapped caramel candies. Just melt them with the heavy cream as you would the caramel bits.
Storage: Store the cookies in an airtight container at room temperature for up to 1 week or refrigerate them to extend their freshness for up to 2 weeks.
Make-Ahead: You can make the cookie base and caramel-coconut topping ahead of time and assemble the cookies the next day.

Prep Time: 30 minutes
Cook Time: 15-20 minutes (including toasting the coconut)