As spring inches closer, the familiar craving for Girl Scout cookies emerges. However, for those times when you can’t get your hands on the actual box, why not bring the joy of baking into your home with a delicious recipe for homemade Samoas cookies? These treats combine a crisp cookie base with a gooey caramel-coconut topping and a final drizzle of dark chocolate—guaranteed to satisfy your sweet tooth.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Coconut Topping:
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Directions
1. Making the Cookies:
- Start by creaming together the butter and sugar in a stand mixer until light and fluffy. This forms the base of your cookies.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed butter in three increments, mixing well after each addition. Scrape the sides of the bowl as needed.
- Blend in the milk and vanilla extract until the dough starts to come together in large pieces.
- Divide the dough into two halves, press each into a compact disk, wrap in plastic wrap, and refrigerate for about an hour until firm.
- Preheat your oven to 350ºF (177ºC). Roll out each disk on a lightly floured surface to about 1/8-inch thickness and cut out cookies using a doughnut-shaped cutter. Transfer these to a baking sheet lined with parchment paper or a Silpat.
- Bake for 10 to 12 minutes or until the cookies are pale golden brown. Rotate the baking sheet halfway through for even baking. Once done, let them cool on a wire rack.
2. Preparing the Coconut Topping:
- Spread coconut flakes on a parchment-lined baking sheet and toast them in the oven at 350ºF for about 10 minutes, stirring occasionally. Watch closely to avoid burning.
- Melt the caramels with milk and salt in a double boiler, stirring until smooth.
- Mix three-quarters of the melted caramel with the toasted coconut, setting aside the rest.
- Spread a thin layer of the reserved caramel over the cooled cookies and press the coconut mixture on top.
- Allow the cookies to set for about 30 minutes.
3. Finishing Touches:
- Melt the dark chocolate using a double boiler or microwave, ensuring it’s smooth and creamy.
- Dip the bottoms of the cookies into the chocolate and place them on a wax paper-lined baking sheet.
- Use a fork to drizzle the remaining chocolate over the tops of the cookies.
- Let the cookies sit until the chocolate sets completely, ensuring a crisp, crackling texture to every bite.
There you have it—a delectable batch of homemade Samoas cookies that will take you down memory lane and impress anyone who gets a taste. These cookies are perfect for gatherings, gifts, or simply enjoying with a cup of tea. Happy baking!
Homemade Samoas Cookies
- Total Time: 1 hour 22 minutes
Description
These Homemade Samoas Cookies offer a delightful blend of rich caramel, toasted coconut, and dark chocolate. They capture the essence of the beloved Girl Scout cookie with a homemade twist, providing a satisfying crunch and decadent flavors that appeal to all ages.Perfect for an afternoon snack or a special treat after dinner, these cookies are not only fun to make but also a joy to eat. Each cookie is a small work of art, featuring layers of texture and taste that come together in a harmonious blend. Whether you’re baking for a family gathering, a school event, or simply as a personal indulgence, these cookies are sure to impress.
Ingredients
FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
FOR THE COCONUT TOPPING:
3 cups shredded sweetened coconut
15 ounces soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate
Instructions
MAKE THE COOKIES:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
Preheat the oven to 350ºF.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.
Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.
MAKE THE COCONUT TOPPING:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn.
Melt the caramels, milk, and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted.
Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.
- Prep Time: 1 hour
- cook coonut time: 10 minutes
- Cook Time: 10 to 12 minutes