Homemade Samoas Girl Scout Cookies
Homemade Samoas recreate the beloved Girl Scout cookies with a buttery shortbread base, gooey caramel-coconut topping, and rich chocolate drizzle. These indulgent cookies are fun to make, nostalgic, and even more delicious than the boxed version.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
3 cups shredded sweetened coconut
12 ounces chewy caramels (store-bought or homemade)
3 tablespoons heavy cream
1/4 teaspoon salt
8 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Gradually add flour, baking powder, and salt. Mix in milk and vanilla until dough forms.
- Roll dough to 1/4-inch thickness on a floured surface. Cut circles with a 2-inch cutter, then cut out centers with a smaller cutter.
- Arrange rings on the baking sheet and bake for 10–12 minutes, until lightly golden. Cool completely on a wire rack.
- Toast shredded coconut on a baking sheet at 350°F for 5–7 minutes, stirring halfway, until golden brown.
- Melt caramels with cream and salt in a saucepan over low heat, stirring until smooth. Fold in toasted coconut.
- Spread caramel-coconut mixture on cooled cookies, pressing gently to adhere.
- Melt chocolate chips in the microwave or a double boiler until smooth. Dip cookie bottoms in chocolate and drizzle more chocolate over the tops.
- Place cookies on parchment and chill for 10–15 minutes, until chocolate sets.
Notes
Dark chocolate can be swapped for semi-sweet for a richer taste.
Sprinkle sea salt over the drizzle for a sweet-salty twist.
Use store-bought shortbread cookies as a shortcut.
Add chopped pecans or walnuts to the caramel layer for crunch.
Freeze cookies in layers with parchment between them for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
