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HOMEMADE SAMOAS (CARAMEL COCONUT GIRL SCOUT COOKIES)

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These Homemade Samoas Cookies are a buttery shortbread base, topped with chewy caramel coconut, and drizzled with rich chocolate—just like the iconic Girl Scout cookies! Make them from scratch at home for a delicious, crispy, chewy, and chocolatey treat.

Ingredients

For the Shortbread Cookies:

  • 1 cup (226g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • 2 cups (250g) all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

For the Caramel Coconut Topping:

  • 2 cups (150g) shredded sweetened coconut

  • 1 cup (320g) soft caramels, unwrapped

  • 3 tablespoons heavy cream

For the Chocolate Coating:

  • 10 oz (280g) semi-sweet chocolate chips

  • 1 teaspoon vegetable oil

Instructions

Prepare the Shortbread Cookies:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

  3. Mix in vanilla extract. Gradually add flour and salt, mixing until the dough comes together.

  4. Roll the dough out on a lightly floured surface to about ¼-inch thickness.

  5. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Use a smaller cutter to cut out the center hole.

  6. Place cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden.

  7. Let cookies cool completely before adding the topping.

Prepare the Caramel Coconut Topping:

  1. Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for about 5 minutes, stirring occasionally, until golden brown.

  2. In a microwave-safe bowl, melt caramels with heavy cream in 30-second intervals, stirring between each, until smooth.

  3. Stir the toasted coconut into the caramel mixture until fully coated.

Assemble the Cookies:

  1. Spread the caramel coconut mixture evenly over the cooled cookies.

  2. Let the caramel set for about 10 minutes.

Prepare the Chocolate Coating:

  1. In a microwave-safe bowl, melt chocolate chips with vegetable oil in 30-second intervals, stirring until smooth.

  2. Dip the bottoms of the cookies into the melted chocolate and place them back on the parchment-lined baking sheet.

  3. Drizzle the remaining melted chocolate over the tops of the cookies in a zigzag pattern.

Serve and Enjoy:

 

  1. Let the cookies set at room temperature or in the refrigerator for about 20 minutes until the chocolate firms up.

Notes

  • Shortcut: Use store-bought shortbread cookies to save time.

  • Storage: Store in an airtight container at room temperature for up to 1 week.

 

  • Dairy-Free Option: Use dairy-free butter, dairy-free chocolate, and coconut cream instead of heavy cream.

Nutrition

Find it online: https://easyfoodflash.com/homemade-samoas-caramel-coconut-girl-scout-cookies/