Description
Homemade Samoas Girl Scout Cookies are the ultimate indulgence for caramel, coconut, and chocolate lovers. With a buttery shortbread base, a chewy caramel-coconut topping, and a drizzle of rich chocolate, these cookies are a perfect treat for any occasion. Whether you’re recreating childhood memories or trying a new baking challenge, this recipe will leave everyone impressed!
Ingredients
Scale
For the Shortbread Base:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups shredded sweetened coconut, toasted
- 1 cup caramel sauce (homemade or store-bought)
- 8 oz dark or semi-sweet chocolate, melted
- 1–2 tablespoons milk (optional, to thin the caramel)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Make the Shortbread Base:
- Cream the butter and sugar together in a bowl until light and fluffy.
- Stir in the vanilla extract, then gradually add the flour and mix until a dough forms.
- Roll out the dough to 1/4-inch thickness. Use a 2-inch round cutter to cut out the cookies, then cut a small hole in the center of each round.
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Bake the Cookies:
- Place the cut-out cookies on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
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Toast the Coconut:
- Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until golden brown.
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Prepare the Topping:
- Heat the caramel sauce in a saucepan until smooth and pourable. Add a tablespoon of milk if needed.
- Mix the toasted coconut into the caramel until well combined.
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Assemble the Cookies:
- Spoon the caramel-coconut mixture onto each shortbread cookie, spreading it evenly. Let set for 15-20 minutes.
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Dip and Drizzle with Chocolate:
- Dip the bottoms of each cookie into the melted chocolate, allowing the excess to drip off. Place back on parchment paper.
- Drizzle the tops of the cookies with the remaining melted chocolate for the classic Samoas look.
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Let the Cookies Set:
- Allow the cookies to set at room temperature, or place them in the refrigerator for faster results.
Notes
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Storage Tips:
- Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
- Freeze individually wrapped cookies for up to 2 months and thaw before serving.
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Tips for Success:
- Toasting the coconut is key for maximum flavor.
- Use high-quality chocolate for the best results.
- Work quickly with the caramel-coconut topping as it thickens as it cools.
- Prep Time: 30 minutes
- Assembling Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert