Description
These Homemade Samoas Cookies are a delicious copycat version of the classic Girl Scout cookie. A buttery shortbread base topped with gooey caramel, toasted coconut, and a dark chocolate drizzle – a perfect treat for any occasion!
Ingredients
Units
Scale
For the cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
For the coconut topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
- Make the cookies: In the bowl of a stand mixer, cream butter and sugar. Add dry ingredients and mix. Incorporate milk and vanilla. Chill, roll out, cut, and bake cookies.
- Make the coconut topping: Toast coconut, melt caramels with milk and salt, mix with coconut. Spread caramel on cookies, press on coconut mixture. Dip cookies in melted chocolate, drizzle with more chocolate. Let set.
Notes
- If the dough is too firm, let it rest at room temperature before rolling.
- Underbake the shortbread slightly to keep them pale golden.
- Watch the coconut closely while toasting to prevent burning.
- Spreading cookies with reserved caramel helps coconut stick better.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
