Description
These Homemade Samoas are a delightful replica of the classic Girl Scout Cookies, featuring buttery shortbread rounds topped with a luscious caramel and toasted coconut mixture, finished with a rich chocolate dip and drizzle. Perfect for dessert lovers craving a sweet, crispy, and chewy treat.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Caramel Topping
- 3 cups sweetened shredded coconut
- 15-ounce can dulce de leche or 1 1/2 cups soft caramel candies
- 2 tablespoons milk (for caramel mixture)
Chocolate Coating
- 12 ounces semisweet or dark chocolate, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Make the Dough: In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. In a separate bowl, whisk the flour, baking powder, and salt together. Gradually incorporate the dry ingredients into the creamed butter and sugar, stirring until combined. Add the milk and vanilla extract, mixing until the dough forms.
- Shape the Cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to remove the center of each circle, creating doughnut-shaped cookies. Place the shaped cookies evenly on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until it turns golden brown and fragrant. Remove from heat and let cool.
- Prepare the Caramel Mixture: In a saucepan over low heat, combine the dulce de leche or melted caramel candies with 2 tablespoons of milk. Stir continuously until the mixture is smooth. Fold in the toasted coconut evenly.
- Assemble the Cookies: Spread the caramel and coconut mixture generously over the top of each cooled cookie. Allow the topping to set slightly before moving to the next step.
- Melt the Chocolate: Using a microwave-safe bowl or a double boiler, melt the chopped chocolate until smooth and glossy.
- Dip and Decorate: Dip the bottom of each caramel-topped cookie into the melted chocolate, then place the cookies on wax paper. Use remaining chocolate to drizzle over the top of each cookie for an attractive finish.
- Set and Serve: Allow the chocolate to harden completely before serving. For quicker setting, freeze the cookies for 10 minutes after assembly.
Notes
- You can substitute store-bought caramel sauce for the dulce de leche or caramel candies; thicker sauces work best to hold the toasted coconut.
- Freezing the cookies for 10 minutes after assembly helps the chocolate set faster and creates a sturdy finish.
