Description
These Samoas Cookies are a delightful Girl Scout copycat recipe featuring buttery shortbread cookies topped with gooey caramel and toasted coconut, then dipped and drizzled with rich dark chocolate. This classic treat combines the perfect balance of textures and flavors, making them a favorite anytime snack or party dessert.
Ingredients
Shortbread Cookies
- 1/2 cup unsalted butter, room temperature
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 2 Tbsp powdered sugar
- 1 Tbsp whole milk
- 1/2 tsp vanilla bean paste
- 1 cup all purpose flour, spooned and leveled
- 1/4 tsp baking soda
Caramel Coconut Topping
- 3 1/2 cups shredded sweetened coconut flakes
- 15 oz caramels (soft caramels)
- 2-3 Tbsp heavy cream
Chocolate Coating
- 10 oz Ghirardelli dark chocolate melting wafers
- 1 tsp oil (canola or vegetable)
Instructions
- Make the Shortbread Dough: Cream the butter and salt in a stand mixer fitted with the paddle attachment for 2-4 minutes until softened. Add both sugars, whole milk, and vanilla bean paste; beat again for 1-2 minutes until fluffy and combined.
- Add Dry Ingredients: On low speed, add the all-purpose flour and baking soda just until the dough comes together without overmixing.
- Roll and Chill Dough: Form the dough into a disk and sandwich it between two sheets of parchment paper. Roll out the dough evenly to about 1/4 inch thickness. Transfer to a cookie sheet and chill in the refrigerator for at least 1 hour or up to overnight to firm up.
- Preheat Oven & Toast Coconut: Preheat your oven to 350°F. Spread shredded sweetened coconut evenly on a baking sheet and toast in the oven for 10-15 minutes, stirring frequently to prevent burning. Remove and cool on a separate parchment-lined baking sheet to stop further toasting.
- Cut Out Cookies: Once dough is chilled, peel back the top parchment and use a 2-inch circular cookie cutter to cut out cookies. For the center hole, use a piping tip or smaller cutter to make a donut shape. Place cutouts on a parchment-lined baking sheet.
- Bake Cookies: Bake cookies at 350°F for 8-10 minutes or until the edges just start turning golden. Let cool on the baking sheet for a few minutes, then move to a wire rack to cool completely.
- Re-Roll Dough Scraps: Gather the scraps, re-roll between parchment sheets, and chill again before cutting out more cookies. In total, you should yield about 22-25 cookies.
- Melt Caramels: Unwrap caramels and place in a microwave-safe bowl with 2-3 tablespoons of heavy cream. Microwave in short increments, stirring to melt smoothly. Add more cream if needed to achieve a spreadable consistency.
- Combine Caramel & Coconut: Mix most of the melted caramel into the toasted coconut until sticky and well combined. Reserve about 1/4 to 1/3 cup of caramel for assembling.
- Assemble Cookies – Spread Caramel Base: Spread a thin layer of the reserved caramel on each shortbread cookie as glue for the coconut mixture, spreading evenly with a spoon. This step helps the topping adhere properly.
- Add Coconut-Caramel Topping: Pile a generous mound of the caramel-coconut mixture onto each cookie ring, pressing lightly to secure. Let the assembled cookies sit for 15-30 minutes to set up.
- Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate wafers with 1 teaspoon of oil in short bursts, stirring frequently until smooth.
- Dip Cookies in Chocolate: Using a fork, dip the bottom half of each cookie into the melted chocolate. Tap off excess chocolate and place cookies on a Silpat-lined or parchment-lined baking sheet to set.
- Drizzle Chocolate: Put the remaining melted chocolate into a small ziplock baggie, cut off a tiny corner, and drizzle fine chocolate lines over the tops of the cookies for decoration.
- Let Set and Serve: Allow the chocolate to fully set at room temperature. Once hardened, your delicious homemade Samoas cookies are ready to enjoy!
Notes
- Using parchment paper for rolling and chilling dough helps prevent sticking and makes handling easier.
- Keep a close eye when toasting coconut as it can burn quickly; stir often for even browning.
- If you don’t have a donut-shaped cutter, use a small piping tip or knife to cut a hole in the middle of circular cookies.
- Soft caramels like Werther’s make melting easier; avoid homemade caramel unless confident in consistency.
- Adding oil to the chocolate helps with smooth dipping and a shiny finish.
- Store cookies in an airtight container at room temperature up to 5 days for best texture.
