Description
Homemade Samoas, inspired by the popular Girl Scout Cookies, are a delicious combination of buttery shortbread rings topped with toasted coconut and gooey caramel, finished with a rich chocolate coating. These indulgent treats are perfect for anyone craving a classic cookie that balances sweetness and texture beautifully.
Ingredients
Scale
For the Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Topping
- 3 cups sweetened shredded coconut
- 12 oz soft caramels (about 40)
- 3 tablespoons milk or heavy cream
- ¼ teaspoon salt
For the Chocolate Coating
- 10 oz semisweet or dark chocolate, chopped or chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Shortbread Dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Then, mix in the all-purpose flour, baking powder, and salt until just combined. Add milk and vanilla extract, stirring until the dough forms a smooth consistency.
- Shape the Cookies: Roll out the dough on a floured surface to about ¼-inch thickness. Use a 2-inch round cutter to cut out circles, then use a smaller round cutter or a small bottle cap to cut out the centers, creating rings. Place the cookies on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes until the edges are lightly golden. Remove from oven and allow cookies to cool completely on wire racks.
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet and toast it in the oven for 5–7 minutes, stirring occasionally, until golden brown and fragrant. Be careful not to burn it.
- Melt the Caramel Topping: In a saucepan over low heat or in a microwave-safe bowl, melt the soft caramels with milk and salt, stirring frequently until smooth and creamy. Stir in the toasted coconut until well combined.
- Assemble the Cookies: Spread the coconut-caramel mixture generously over the top of each cooled shortbread ring.
- Melt the Chocolate: Melt the chocolate chips or chopped chocolate in a microwave or double boiler until smooth and glossy.
- Coat the Cookies: Dip the bottom of each cookie into the melted chocolate and place on parchment paper. Drizzle the remaining melted chocolate over the tops of the cookies in a decorative pattern.
- Set the Cookies: Allow the chocolate to set at room temperature or refrigerate until firm before serving or storing.
Notes
- If you don’t have a donut cutter for the centers, a small bottle cap works perfectly to create the ring shape.
- Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for extended freshness.
- For a richer caramel flavor, use heavy cream instead of milk when melting the caramels.
- To avoid coconut burning, keep a close eye while toasting and stir often.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
