Description
Enjoy a homemade twist on the classic Girl Scout treat with these irresistible Samoa Cookies! Buttery shortbread cookies are topped with a rich coconut-caramel layer and finished with dark chocolate. Perfectly chewy, crunchy, and chocolatey—all in one bite!
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 tsp baking powder
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1/2 tsp salt
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1 tsp vanilla extract
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1 tbsp milk
For the Topping:
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3 cups shredded coconut
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15 oz soft caramels
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3 tbsp milk
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1/4 tsp salt
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8 oz dark chocolate
Instructions
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Make the cookies: Preheat oven to 350°F (175°C). Cream butter and sugar, then mix in vanilla and milk. Stir in flour, baking powder, and salt until dough forms. Roll out and cut into circles with a small center hole. Bake 10–12 minutes until golden.
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Toast the coconut: Spread coconut on a baking sheet. Toast in oven for 5–10 minutes, stirring often, until golden.
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Prepare caramel topping: Melt caramels with milk and salt in the microwave or on stovetop. Stir until smooth, then mix in toasted coconut.
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Assemble cookies: Spoon coconut-caramel mixture onto cookies and press down gently to adhere. Let set slightly.
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Add chocolate: Melt dark chocolate. Dip bottoms of cookies, place on parchment. Drizzle remaining chocolate over the tops.
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Cool and serve: Let chocolate set completely before serving or storing.
Notes
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Store cookies in an airtight container for up to one week.
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Use a donut cutter or two round cutters to achieve the signature ring shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American