Description
These Homemade Samoas Cookies are a delicious replica of the beloved Girl Scout treat! With a buttery shortbread base, topped with caramelized coconut and drizzled in rich chocolate, these cookies are irresistible. Perfect for any occasion when you’re craving a sweet indulgence!
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup shredded coconut
- 12 ounces caramels, unwrapped
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the flour, baking powder, and salt. Mix until well combined.
- Add the vanilla extract and 2 tablespoons of milk. Mix until dough comes together.
- Roll out dough on a floured surface and cut into circles.
- Place cookies on a baking sheet and bake for 10-12 minutes, or until edges are lightly browned.
- In a saucepan, combine shredded coconut, caramels, 3 tablespoons milk, and salt. Cook over low heat until caramels are melted.
- Spread the caramel-coconut mixture on top of each cookie and let cool.
- Melt the chocolate in a double boiler and dip the bottom of each cookie in chocolate. Place on a wax paper-lined baking sheet to set.
Notes
- For a more authentic flavor, use sweetened shredded coconut.
- Allow cookies to cool completely before storing to prevent the caramel from becoming sticky.
- You can refrigerate the cookies to speed up the chocolate setting process.
- For extra decadence, drizzle some melted chocolate over the tops after dipping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes