Samoas Cookies (Printable Version)
Buttery shortbread topped with toasted coconut, caramel, and chocolate drizzle - a homemade version of the classic favorite.
# Ingredients:
→ Shortbread Base
01 -
1 cup (226g) unsalted butter, softened
02 -
½ cup granulated sugar
03 -
2 ¼ cups all-purpose flour
04 -
¼ teaspoon salt
05 -
1 teaspoon vanilla extract
→ Topping
06 -
2 cups shredded sweetened coconut
07 -
280g soft caramels (approximately 40 pieces)
08 -
3 tablespoons heavy cream
→ Chocolate Drizzle
09 -
1 cup semi-sweet chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
Beat softened butter and sugar in a mixing bowl until light and creamy. Add vanilla extract. Gradually mix in flour and salt until the dough comes together.
03 -
Roll the dough into a 1/4-inch thick sheet between two pieces of parchment paper. Use a 2-inch round cookie cutter to cut out cookies, and cut out small center holes with a smaller cutter.
04 -
Place the cookies on the prepared baking sheet and bake for 10–12 minutes or until lightly golden around the edges. Let cookies cool completely on a wire rack.
05 -
Spread the shredded coconut on a baking sheet and toast in the oven for 8–10 minutes, stirring halfway through, until lightly golden.
06 -
Melt the caramels and heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
07 -
Spoon a small amount of the melted caramel onto each cookie and spread it thinly to create a sticky base for the topping.
08 -
Stir the toasted coconut into the remaining caramel mixture until well combined. Scoop a small portion of the mixture onto each cookie.
09 -
Use your hands or fingers to shape and press the coconut-caramel topping firmly onto each cookie, covering the top and edges. Dip your fingers in water as needed to prevent the mixture from sticking to your hands.
10 -
Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
11 -
Dip the bottom of each cookie into the melted chocolate and place them on parchment paper to set. Use a fork or piping bag to drizzle melted chocolate over the top of the cookies.
12 -
Let the cookies cool completely until the chocolate hardens before serving.
# Additional Notes:
01 -
These homemade cookies mimic the classic Girl Scout Samoas with buttery shortbread, caramel, toasted coconut, and chocolate.
02 -
Allow approximately 30 minutes cooling time for the chocolate to set properly.