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Homemade Samoas Girl Scout Cookies

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These Homemade Samoas Cookies are a delightful combination of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate. Perfectly sweet and chewy with a hint of crunch, they’re just like the Girl Scout classic—only better because they’re made at home!

Ingredients

Scale
  • For the Shortbread Cookies:
    • 1 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/4 teaspoon salt
  • For the Topping:
    • 2 cups shredded sweetened coconut
    • 15 oz soft caramels (store-bought or homemade)
    • 3 tablespoons milk or heavy cream
    • 1/4 teaspoon salt
    • 1 cup semi-sweet chocolate chips

Instructions

  1. Make the Shortbread Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a large bowl, beat the butter and sugar together until creamy. Mix in the vanilla extract.
    • Gradually add the flour and salt, mixing until the dough comes together.
    • Roll out the dough to about 1/4-inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles (about 2 inches wide). Use a smaller cutter to cut out a hole in the center of each circle.
    • Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let them cool completely.
  2. Toast the Coconut:
    • Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
  3. Prepare the Caramel Topping:
    • In a microwave-safe bowl, combine the caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  4. Assemble the Cookies:
    • Mix the toasted coconut into the melted caramel. Using a spoon or small offset spatula, spread the caramel-coconut mixture onto the tops of the cooled cookies. Let the topping set for 5–10 minutes.
  5. Add the Chocolate:
    • Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
    • Dip the bottoms of each cookie into the melted chocolate and place them on parchment paper. Use a spoon or piping bag to drizzle chocolate over the tops.
  6. Set and Serve:
    • Allow the cookies to set at room temperature or in the fridge until the chocolate hardens. Store in an airtight container for up to a week.

Notes

  • For a gluten-free version, use a gluten-free flour blend for the shortbread.
  • To make it easier, you can use pre-made shortbread cookies as a base.
  • These cookies freeze well! Store in a freezer-safe container for up to 3 months.

Find it online: https://ukfinda.com/homemade-samoas-girl-scout-cookies/