If you are a fan of classic Girl Scout treats or simply love a cookie that combines luscious caramel, toasty coconut, and rich chocolate, then you are going to adore this Samoas Cookies: A Decadent Treat Recipe. These cookies strike the perfect balance between chewy and crunchy, with layers of flavor that make each bite feel like a special indulgence. From the buttery cookie base to the golden toasted coconut caramel topping and the final glossy chocolate drizzle, this recipe is a true celebration of texture and taste. Whether you’re making them for a gathering or just because, these cookies are sure to become a beloved favorite.
Ingredients You’ll Need
The magic of this Samoas Cookies: A Decadent Treat Recipe lies in its simple yet essential ingredients. Each one plays a vital role: butter for richness, sugars for sweetness and texture, and coconut for that signature tropical crunch. Let’s dive into the list that will bring these cookies to life.
- Unsalted Butter (1/2 cup, softened): This gives your cookie dough a tender, melt-in-your-mouth texture without overpowering flavors.
- Salt (1/4 teaspoon): Just a pinch to balance and enhance the sweetness of the rest of the ingredients.
- Granulated Sugar (1/3 cup): Adds sweetness and helps create a slight crispness on the cookie edges.
- Powdered Sugar (2 tablespoons): Contributes to a softer, more delicate crumb.
- Whole Milk (1 tablespoon): Brings moisture and helps bind the dough together beautifully.
- Vanilla Extract (1/2 teaspoon): Adds a warm, fragrant depth that ties all the flavors together.
- All-Purpose Flour (1 cup): The sturdy base that holds the cookie’s shape while keeping it tender.
- Baking Soda (1/4 teaspoon): Works its magic to give the cookies a slight lift and lightness.
- Shredded Sweetened Coconut Flakes (3 1/2 cups): The star topping that delivers crunchy, toasty sweetness.
- Caramels (15 ounces): Melted with cream to create a gooey, rich coating that binds the coconut to the cookie.
- Heavy Cream (2-3 tablespoons): Adds creaminess to the caramel, ensuring smooth spreadability.
- Dark Chocolate Melting Wafers (10 ounces): Provides a decadent layer of chocolate for dunking and drizzling.
- Oil (1 teaspoon): Keeps the melted chocolate shiny and silky.
How to Make Samoas Cookies: A Decadent Treat Recipe
Step 1: Prep Your Oven and Dough
Start by preheating your oven to 350°F (175°C). This ensures your oven is hot and ready when your dough is perfectly chilled. Then, in a large mixing bowl, cream together the softened unsalted butter and the pinch of salt until smooth and fluffy. This step is key to building a rich base for your cookie dough.
Step 2: Mix in Sugars and Liquids
Next, add the granulated sugar, powdered sugar, whole milk, and vanilla extract to your butter. Mix everything until thoroughly combined and creamy. Each of these ingredients adds sweetness, moisture, and flavor, making the dough tender and flavorful.
Step 3: Incorporate Dry Ingredients
Gradually sift in the all-purpose flour and baking soda, mixing gently after each addition to avoid overworking the dough. The goal here is to create a smooth dough with just the right consistency for rolling out later.
Step 4: Chill the Dough
Shape your dough into a disk, wrap it in parchment paper, and pop it into the refrigerator for at least one hour. Chilling firms up the dough, which helps you roll it out more easily and keeps your cookies from spreading too much during baking.
Step 5: Toast the Coconut
While your dough is chilling, spread the shredded sweetened coconut flakes evenly on a baking sheet and toast them in the oven until golden brown. This step is crucial because it brings out the coconut’s nutty flavor and adds a wonderful texture bursting with warmth.
Step 6: Roll and Cut the Cookies
Once chilled, roll out your dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to shape the cookies, then transfer them carefully to a baking sheet lined with parchment.
Step 7: Bake and Cool
Bake for 8 to 10 minutes until the edges turn a light golden brown. This is when your kitchen starts smelling like heaven. Remove from the oven and allow the cookies to cool completely on a wire rack before moving to the next step.
Step 8: Make the Caramel Coconut Mixture
In a small saucepan, melt the caramels together with the heavy cream over low heat, stirring constantly until silky smooth. Pour this warm mixture over your toasted coconut and stir until every flake is coated generously and ready to top your cookies.
Step 9: Assemble Your Cookies
Spread a thin layer of the reserved caramel on the top of each cookie. Then mound a generous spoonful of the coconut-caramel mixture on top, pressing gently to secure it in place. Let them set for 15 to 30 minutes to allow the caramel to firm up enough to handle the final chocolate coat.
Step 10: Chocolate Dipping and Drizzling
Melt the dark chocolate wafers together with the teaspoon of oil until smooth and runny. Dip the bottom halves of the cookies into the melted chocolate for that luscious finish. Place them on parchment paper, then drizzle the remaining chocolate over the tops to create a beautiful, decorative pattern. Allow the chocolate to set completely before indulging.
How to Serve Samoas Cookies: A Decadent Treat Recipe
Garnishes
While the cookies are stunning on their own, adding a light sprinkle of flaky sea salt over the chocolate before it hardens can elevate their flavor by balancing the sweetness. You can also shred a bit more toasted coconut on top for extra crunch and visual appeal.
Side Dishes
Samoas Cookies pair wonderfully with a glass of cold milk or a cup of rich coffee to cut through the sweetness. For a more decadent experience, serve alongside vanilla ice cream or a scoop of coconut sorbet to complement the tropical vibes.
Creative Ways to Present
Arrange these beauties on a tiered dessert tray for a festive look or package them in a decorative tin as a heartfelt gift. You could also sandwich two cookies with a dollop of vanilla or chocolate cream for a fun twist that will delight friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Samoas Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. If you notice the chocolate softening, refrigerating them briefly will help firm it up again.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature for about an hour.
Reheating
To revive the freshly baked experience, warm the cookies gently in a low oven (about 300°F) for 5 minutes or pop them in the microwave for 10-15 seconds. This will soften the caramel and refresh the chocolate gloss.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can substitute unsweetened coconut flakes, but keep in mind it will change the sweetness balance and texture slightly. You might want to increase the caramel a bit or add a touch of sugar to compensate.
What if I don’t have chocolate melting wafers?
High-quality dark or semi-sweet chocolate chips or bars work perfectly fine. Just melt gently with a little oil or butter to achieve the same smooth, glossy finish.
Is it necessary to chill the dough? What happens if I skip it?
Chilling is important for the dough to firm up, which prevents cookies from spreading too much and becoming flat. If you skip chilling, the cookies might spread and lose their tender, chewy texture.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend designed for baking. The texture may be slightly different, but the overall flavor will still be delicious.
How long does it take for the toppings to set before serving?
Allow at least 15 to 30 minutes at room temperature for the caramel and chocolate toppings to set properly. This ensures your cookies hold their shape and look picture-perfect when served.
Final Thoughts
This Samoas Cookies: A Decadent Treat Recipe is truly a treasure worth making time and again. Its harmonious blend of buttery cookie, chewy caramel, toasty coconut, and rich chocolate creates a decadent experience that’s hard to resist. I hope you find as much joy baking and sharing these cookies as I do enjoying them bite after bite. Go ahead, give them a try and watch them disappear faster than you can say “one more!”
Print
Samoas Cookies: A Decadent Treat Recipe
- Total Time: 50 minutes
- Yield: 12 cookies 1x
Description
Samoas Cookies are a beloved decadent treat featuring a buttery cookie base topped with toasted sweetened coconut, rich caramel, and drizzled with dark chocolate. This homemade version offers a perfect balance of crunchy, chewy, and sweet flavors, delivering a delightful dessert that’s sure to impress.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 tablespoons powdered sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
Coconut Topping
- 3 1/2 cups shredded sweetened coconut flakes
Carmel Sauce
- 15 ounces caramels
- 2–3 tablespoons heavy cream
Chocolate Coating
- 10 ounces dark chocolate melting wafers
- 1 teaspoon oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking both the cookies and toasting the coconut.
- Cream Butter and Salt: In a mixing bowl, use an electric mixer to cream the softened unsalted butter with salt until smooth and fluffy.
- Add Sugars, Milk and Vanilla: Mix in granulated sugar, powdered sugar, whole milk, and vanilla extract until the mixture is fully combined and creamy.
- Add Dry Ingredients: Gradually add all-purpose flour and baking soda to the wet mixture, stirring until a dough forms.
- Chill Dough: Shape the dough into a disk, wrap with parchment paper, and chill in the refrigerator for at least 1 hour to firm up.
- Toast Coconut: Spread shredded sweetened coconut evenly on a baking sheet and toast in the preheated oven until golden brown, about 5-7 minutes, stirring occasionally to prevent burning.
- Roll Out Dough and Cut Cookies: Roll out chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Use a cookie cutter to cut shapes and place them on a baking sheet lined with parchment.
- Bake Cookies: Bake the cookies for 8-10 minutes or until the edges turn golden brown. Remove from oven and let them cool completely on a wire rack.
- Melt Caramels: In a saucepan over low heat, melt the caramels with 2-3 tablespoons of heavy cream, stirring constantly until smooth and creamy.
- Mix Coconut and Caramel: Pour the warm caramel over the toasted coconut and stir to combine, creating the caramel-coconut topping mixture.
- Assemble Cookies: Spread a thin layer of reserved caramel over each cooled cookie, then mound a generous amount of the caramel-coconut mixture on top of each cookie.
- Set Cookies: Let the cookies sit at room temperature for 15-30 minutes to allow the topping to set and stabilize.
- Melt Chocolate: Melt the dark chocolate wafers with 1 teaspoon of oil in a microwave or double boiler, stirring until smooth.
- Dip and Drizzle Chocolate: Dunk the bottom half of each cookie into the melted chocolate, then place on parchment paper. Drizzle remaining chocolate over the top of the cookies for decoration.
- Final Set: Allow the chocolate to fully set at room temperature or chill briefly before serving.
Notes
- Chilling the dough is crucial to prevent spreading while baking.
- Toast the coconut carefully to avoid burning; stir occasionally for even color.
- Use high-quality caramel and dark chocolate for the best flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For extra stability, refrigerate the assembled cookies until chocolate is set.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
