Description
This Homemade Samoa Cookies recipe recreates the beloved Girl Scout treat with a buttery shortbread base, a rich caramel and toasted coconut topping, and a decadent chocolate coating. Perfect for cookie lovers craving a delightful combination of crunchy, chewy, and chocolaty textures in every bite.
Ingredients
Shortbread Dough
- 1 cup cold butter
- ⅔ cup sugar
- 2 cups flour
- ¼ teaspoon salt
Caramel Topping
- 1 (11-ounce) bag caramel bites
- 2 tablespoons heavy cream
- 2 cups sweetened shredded coconut
- ¼ teaspoon salt (included above in dough but needed here specifically for caramel)
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Make the Shortbread Dough: Use a pastry cutter, two forks, or your hands to cut the cold butter into the sugar until well combined. Then add the flour and salt, mixing until the dough resembles wet sand.
- Shape the Cookies: Form the dough into 1-inch balls and place them on a non-stick cookie sheet. Flatten each ball into a 3-inch wide circle and use the large end of a piping tip or similar tool to cut a circle out of the center, creating donut-shaped cookies.
- Chill and Bake: Chill the shaped cookies for 10 minutes in the freezer. Preheat the oven to 350°F (175°C) and bake the cookies for 10 minutes. The cookies should look dry and matte, not browned, when done. Let them cool for a few minutes after baking.
- Make the Caramel Topping: While the cookies bake, melt together the caramel bites, heavy cream, and salt in a saucepan over low heat until smooth. Stir in the shredded coconut thoroughly, then set aside.
- Prepare the Chocolate Coating: In a separate bowl, melt the chocolate chips with the coconut oil until smooth. Set aside.
- Assemble the Cookies: Dip the bottom of each cooled cookie into the chocolate coating to cover the base. Spoon about 2 teaspoons of the caramel-coconut mixture onto each cookie, rolling it into a small cylinder shape and pressing gently to adhere.
- Set and Serve: Drizzle additional melted chocolate over the top of each cookie for extra decoration. Place the finished cookies in the freezer or refrigerator to set until the chocolate is firm. Serve and enjoy your homemade Samoa cookies!
Notes
- Using cold butter helps create a tender shortbread texture.
- Make sure not to overbake the cookies; they should not brown but rather remain pale and matte.
- To toast the shredded coconut for a deeper flavor, you can lightly brown it in a dry skillet before adding to the caramel mixture (optional).
- Store the finished cookies in an airtight container in the refrigerator for up to one week.
- For easier shaping, chill the dough before forming cookies if it becomes too soft.
