Description
Delight in the sweet, chewy, and crunchy homemade Samoas Girl Scout Cookies, featuring a buttery cookie base topped with toasted coconut caramel and drizzled with rich chocolate. This recipe recreates the classic treat perfectly at home.
Ingredients
Scale
Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Caramel Coconut Topping
- 2 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 tsp vegetable oil (for smoothness)
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour, mixing until a soft dough forms.
- Shape and Bake the Cookies: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter to cut a hole in the center of each cookie. Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and let cool completely.
- Prepare the Caramel Coconut Topping: While the cookies cool, toast the shredded coconut by spreading it on a baking sheet and baking for 5-7 minutes at 350°F (175°C), stirring occasionally until golden brown.
- Make the Caramel: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and salt. Bring to a gentle simmer, stirring constantly for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Combine the Caramel and Coconut: Stir the toasted coconut into the caramel mixture until fully coated and evenly mixed.
- Assemble the Cookies: Once the cookies have cooled, spoon or spread a generous amount of the caramel-coconut topping on each cookie.
- Chill the Cookies: Place the topped cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up.
- Melt the Chocolate: Melt the semisweet chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth.
- Drizzle with Chocolate: Remove the cookies from the refrigerator and drizzle the melted chocolate over the caramel-topped cookies in a zig-zag pattern.
- Serve: Allow the chocolate to harden fully before serving. Enjoy your homemade Samoas Girl Scout Cookies!
Notes
- For even baking, make sure cookies are about the same thickness and size.
- To toast coconut evenly, stir it occasionally while baking to prevent burning.
- You can use sweetened or unsweetened shredded coconut depending on your preference, but sweetened yields a more authentic flavor.
- If the caramel becomes too thick, stir in a teaspoon of heavy cream to loosen it.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
