Description
These Samoas Cookies are a delightful Girl Scout copycat featuring buttery shortbread, toasted sweetened coconut caramel layers, and rich dark chocolate. Perfectly crispy, chewy, and decadently chocolatey, these homemade treats are a nostalgic favorite made from scratch and perfect for cookie lovers craving that iconic combination.
Ingredients
Shortbread Cookie
- 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 extract
- 1 cup all-purpose flour, spooned and leveled
- 1/4 tsp baking soda
Coconut Layer
- 3 1/2 cups shredded sweetened coconut flakes
- 15 oz caramels (Wether’s soft caramels recommended)
- 2-3 Tbsp heavy cream
Chocolate
- 10 oz bag Ghirardelli dark chocolate melting wafers
- 1 tsp oil (canola or vegetable)
Instructions
- Cream the Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the unsalted butter and salt for 2-4 minutes until smooth. Add granulated sugar, powdered sugar, whole milk, and vanilla extract. Beat for an additional 1-2 minutes until fully combined.
- Mix the Dough: On low speed, add the all-purpose flour and baking soda to the creamed mixture just until the dough comes together. Avoid overmixing to keep the dough tender.
- Roll Out and Chill Dough: Shape the dough into a disk and place it between two sheets of parchment paper. Roll out to about 1/4 inch thickness. Transfer the dough with parchment onto a baking sheet and chill in the refrigerator for at least 1 hour or up to overnight to firm up.
- Preheat Oven and Toast Coconut: Preheat your oven to 350°F (175°C). Spread shredded sweetened coconut evenly on a baking sheet and toast in the oven for 10-15 minutes, stirring every few minutes to prevent burning. Once toasted, immediately transfer the coconut to a parchment-lined baking sheet to cool and stop the cooking process.
- Cut and Bake Cookies: Remove the top parchment sheet from the chilled dough. Using a 2-inch circular cookie cutter (and a smaller cutter or piping tip to cut out the centers for the ring shape), cut the dough into cookie shapes. Place cut cookies on a parchment-lined baking sheet. Bake for about 8-10 minutes until the edges just start to turn golden. Allow cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely. Re-roll dough scraps and repeat, aiming to yield around 22-25 cookies total.
- Melt Caramels: Unwrap caramels and place them in a microwave-safe bowl with 2-3 tablespoons heavy cream. Microwave in short increments, stirring often, until smooth and melted. Add more cream if needed to achieve a spreadable consistency.
- Combine Caramel with Coconut: Pour most of the melted caramel into the toasted coconut and mix thoroughly until sticky and well combined. Reserve about 1/4 to 1/3 cup caramel for spreading on cookies.
- Assemble Coconut Layer on Cookies: Spread a thin layer of reserved caramel on each cooled shortbread cookie to act as glue. Press a generous mound of the sticky caramel coconut mixture onto each cookie ring, shaping it with your fingers. Let set for 15-30 minutes until firm.
- Melt Chocolate: Melt the Ghirardelli dark chocolate wafers with 1 teaspoon of oil in the microwave, stirring every 20-30 seconds until smooth and shiny.
- Dip and Drizzle Chocolate: Using a fork, dip the bottom half of each cookie into the melted chocolate. Tap off excess and place the cookies on a Silpat- or parchment-lined baking sheet. Use the remaining chocolate in a small plastic bag with a cut corner to drizzle chocolate finely over the tops of the cookies. Allow chocolate to set before serving.
- Enjoy Your Samoas Cookies: Once set, your homemade Samoas are ready to enjoy! Store leftovers in an airtight container for up to one week or freeze for up to three months.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, cookies can be frozen for up to 3 months.
- Be sure to watch the coconut carefully while toasting to avoid burning.
- Re-rolling the dough scraps ensures you get the most cookies possible.
- Using a piping tip or smaller cutter to create the center hole helps replicate the classic Samoas shape.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
