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Homemade Samoas Cookies Recipe

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★★★★★

5 from 148 reviews

Homemade Samoas Cookies are a decadent treat inspired by the classic Girl Scouts favorite. These cookies feature a buttery shortbread base topped with toasted sweetened coconut coated in rich caramel, finished with a generous dip and drizzle of dark chocolate. They provide the perfect balance of crispy, chewy, and chocolaty textures in every bite.

Ingredients

Scale

For the Cookie Dough

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For the Coconut Topping

  • 3 cups shredded sweetened coconut

For the Caramel

  • 15 ounces store-bought or homemade soft caramels
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt

For the Chocolate Coating

  • 8 ounces dark chocolate

Instructions

  1. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in three increments, mixing between each addition and scraping down the sides to combine. Add the milk and vanilla extract, blending until the dough begins to come together into large pieces.
  2. Chill the dough: Divide the dough in half and shape each half into a compact disk. Wrap them in plastic wrap and refrigerate for about 1 hour until firm.
  3. Preheat the oven: Set the oven temperature to 350ºF (175ºC) and prepare for baking.
  4. Roll and cut cookies: On a lightly floured surface, roll out each chilled dough disk to 1/8-inch thickness. Use a doughnut-shaped cookie cutter (or two round cutters) to cut out rings. Arrange the cookies on a baking sheet lined with Silpat or parchment paper.
  5. Bake the cookies: Bake for 10 to 12 minutes, rotating the sheet halfway, until the cookies are just pale golden. Transfer to a wire rack to cool completely.
  6. Toast the coconut: Spread shredded coconut evenly on a parchment-lined baking sheet. Bake in the 350ºF oven for about 10 minutes, stirring frequently to avoid burning, until the coconut is golden and toasted. Remove and set aside.
  7. Prepare caramel topping: Melt the caramels, milk, and salt in a double boiler setup until fully melted and smooth. Remove from heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
  8. Assemble the topping: Spread the remaining 1/4 cup of caramel over the cooled cookies, then press the caramel-coconut mixture firmly onto each cookie. Let set for 30 minutes. If the caramel thickens too much while working, rewarm it gently over the double boiler until spreadable.
  9. Melt the chocolate: Using a double boiler or microwave, melt the dark chocolate until smooth and glossy.
  10. Coat the cookies: Dip the bottoms of the caramel-coconut cookies into the melted chocolate and place on wax paper. Use a fork to drizzle melted chocolate over the tops. Allow the chocolate to harden completely before serving.

Notes

  • If you don’t have a doughnut-shaped cookie cutter, use two circular cutters (for example, a 2-inch and a 1-inch) or caps from dry spices to form cookie rings.
  • If dough is too firm after refrigeration, let it sit at room temperature for 10 minutes before rolling.
  • Underbake the cookies slightly if uncertain; shortbread should be pale golden, not dark.
  • Watch the coconut closely when toasting as it burns quickly; stir frequently.
  • Spreading the reserved 1/4 cup of caramel sticky base helps the coconut topping adhere better to the cookies.
  • 8 ounces of dark chocolate is approximately 1 1/3 cups if using chocolate chips.

Keywords: Samoas cookies, caramel coconut cookies, homemade Girl Scout cookies, shortbread, toasted coconut, dark chocolate, caramel topping

Find it online: https://thehungrymason.com/homemade-samoas-cookies-recipe/