Description
Samoa cookies offer a delightful homemade twist on the classic Girl Scout favorite that brings pure nostalgia right to your kitchen. Caramel-toasted coconut and chocolate drizzle make these cookies a guaranteed crowd-pleaser that disappear faster than you can bake them.
Ingredients
Scale
Base:
- 1 cup unsalted butter
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ tablespoons milk
Topping:
- 3 cups sweetened shredded coconut
- 1 bag soft caramels
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Coating:
- 10 oz semisweet or dark chocolate
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- Cream 1 cup room-temperature butter with ½ cup granulated sugar until soft and airy. Mix in 1 teaspoon vanilla extract thoroughly.
- Gradually fold 2 cups all-purpose flour and ¼ teaspoon salt into the butter mixture. Add 1-2 tablespoons milk if your dough feels crumbly.
- Roll your dough to ¼ inch thickness on a floured surface. Cut circular shapes using a 2-3 inch round cutter with a smaller center cutter.
- Arrange cookie rings on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes until edges turn golden brown.
- Transfer cookies to a wire rack and let them cool completely for about 15 minutes.
- Spread 3 cups shredded coconut on a baking sheet. Toast at 350°F for 6-8 minutes, stirring midway to ensure even browning.
- Microwave 1 bag of caramels with 3 tablespoons heavy cream in 30-second intervals. Stir until completely smooth.
- Mix ¼ teaspoon salt, ½ teaspoon vanilla extract into the caramel. Fold in toasted coconut thoroughly.
- Spoon caramel-coconut mixture onto each cooled cookie. Press gently to help it adhere evenly.
- Melt 10 oz chocolate with 1 tablespoon coconut oil in the microwave, stirring until glossy.
- Dip cookie bottoms into melted chocolate. Place on parchment paper to set.
- Drizzle remaining chocolate across cookie tops using a fork or spoon.
- Allow cookies to set at room temperature for 30 minutes or refrigerate for faster firming.
Notes
- Check the dough consistency carefully, adding milk sparingly to prevent a wet texture that won’t hold its shape during baking.
- Toast coconut slowly and stir frequently to prevent burning, which can create a bitter taste and ruin the entire batch of cookies.
- Use a fork or small spoon for precise chocolate drizzling, creating clean lines across the cookie surface for a professional bakery appearance.
- Select high-quality caramels or make your own for a richer flavor that elevates these classic copycat cookies beyond the original Girl Scout version.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 205
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg