Description
Delicious homemade Samoas inspired by the classic Girl Scout Cookies, featuring buttery shortbread topped with a luscious caramel and toasted coconut mixture, finished with rich semisweet chocolate drizzle and bottoms dipped in chocolate for the perfect sweet and crunchy treat.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
For the Topping
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
For the Chocolate
- 8 oz semisweet chocolate, melted
Instructions
- Make the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and help with easy cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring a tender cookie texture.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the butter mixture and mix just until combined to avoid overworking the dough.
- Add Vanilla and Milk: Stir in vanilla extract and milk to bring the dough together into a smooth, consistent ball.
- Shape the Cookies: Roll the dough out to 1/4 inch thickness on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles, then use a smaller cutter to remove the centers, creating ring-shaped cookies.
- Bake the Cookies: Place the cut-out cookies on prepared baking sheets and bake for 10 to 12 minutes until the edges are lightly golden. Then, let the cookies cool completely on a wire rack.
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes, stirring occasionally to toast evenly without burning.
- Melt Caramel Mixture: In a microwave-safe bowl, combine the chewy caramels, milk, and salt. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Mix Coconut with Caramel: Quickly stir the toasted coconut into the melted caramel until well coated, preparing the delicious sticky topping.
- Assemble the Cookies: Spread the caramel-coconut mixture over the top of each cooled cookie, creating a thick, even layer.
- Dip Cookie Bottoms in Chocolate: Dip the bottom of each cookie into the melted semisweet chocolate and place them on parchment paper to set.
- Drizzle Chocolate on Tops: Use the remaining melted chocolate to drizzle over the tops of the caramel-coconut layer for an elegant finish and extra chocolate flavor.
- Let Set: Allow the chocolate to firm up at room temperature or refrigerate the cookies to speed the process before serving.
Notes
- Ensure cookies are completely cool before adding the caramel topping to prevent melting.
- Use parchment paper or silicone baking mats to prevent sticking during baking and chocolate setting.
- For crispier cookies, you can toast the shredded coconut on a dry skillet over medium heat if you prefer not to use the oven.
- Store cookies in an airtight container at room temperature for up to a week or refrigerated for longer freshness.
- To soften caramels faster, you can heat them gently with milk in a double boiler instead of the microwave.
