Why You’ll Love This Recipe
These homemade Samoas capture the rich flavors of the original Girl Scout cookies but allow for complete control over the ingredients and customization. The combination of buttery shortbread, rich caramel, crispy toasted coconut, and decadent chocolate drizzle is irresistible. Plus, making them yourself means you can tweak the recipe to suit your preferences—whether you want extra chocolate or a dash of sea salt to balance out the sweetness. These cookies are perfect for any occasion and will undoubtedly impress everyone who tries them.
Ingredients
For the Shortbread Cookies:
-
1 cup unsalted butter, softened
-
½ cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1¾ cups all-purpose flour
-
¼ teaspoon salt
For the Caramel-Coconut Topping:
-
1 can (14 oz) sweetened condensed milk
-
¼ cup unsalted butter
-
1 cup shredded sweetened coconut, toasted (plus extra for sprinkling)
-
1 teaspoon vanilla extract
-
Pinch of salt
For the Chocolate Drizzle:
-
1 cup semi-sweet chocolate chips (or dark chocolate chips)
-
1 tablespoon coconut oil (optional, for smooth melting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Make the Shortbread Cookies:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Gradually incorporate the flour and salt to form a soft dough. Roll the dough into 1-inch balls, then press a hole in the center of each to form a ring shape. Bake for 10–12 minutes or until golden. Let cool. -
Toast the Coconut:
Spread the coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally. Watch closely to avoid burning. -
Make the Caramel Sauce:
In a saucepan over medium heat, combine sweetened condensed milk, butter, vanilla, and salt. Stir continuously until the mixture thickens into a smooth caramel, about 8–10 minutes. Let it cool slightly. -
Assemble the Samoas:
Dip the bottom of each shortbread cookie into the caramel, then place them caramel-side down on parchment paper. Spoon extra caramel on top and sprinkle with toasted coconut. -
Add the Chocolate Drizzle:
Melt the chocolate chips in the microwave, stirring every 30 seconds. Optionally, add coconut oil for smoothness. Drizzle the melted chocolate over the cookies and refrigerate for 10–15 minutes to set.
Servings and Timing
-
Servings: This recipe yields approximately 24 cookies.
-
Prep time: 20 minutes
-
Cook time: 30 minutes
-
Total time: 50 minutes
Variations
-
Nutty Twist: Add chopped toasted almonds or pecans along with the coconut for a delightful crunch.
-
Vegan Option: Substitute vegan butter and plant-based sweetened condensed milk for a vegan-friendly version.
-
Extra Chocolate: Increase the chocolate drizzle for a more indulgent treat.
Storage/Reheating
Store the finished cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks. To enjoy the best texture, bring the cookies to room temperature before serving.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the assembled cookies before adding the chocolate drizzle. Store them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
2. Can I use unsweetened coconut instead of sweetened coconut?
While you can use unsweetened coconut, sweetened coconut adds the perfect amount of sweetness to balance the caramel. If using unsweetened, you may need to adjust the sugar content.
3. Can I use a different type of chocolate for the drizzle?
Yes, feel free to use dark or milk chocolate chips for a different flavor. You could also experiment with white chocolate for a unique twist.
4. How can I make the caramel sauce thicker?
If your caramel sauce is too thin, cook it a bit longer to allow it to thicken, or add a tablespoon of sugar for extra thickness.
5. Can I skip toasting the coconut?
Toasting the coconut enhances its flavor and texture, but if you’re short on time, you can skip this step. The coconut will still taste delicious.
6. How can I ensure my shortbread cookies stay crispy?
Be sure not to over-bake your shortbread cookies. Once they’re golden on the edges, they’re done. Allow them to cool completely before adding the caramel and coconut topping.
7. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking.
8. How do I make the caramel more liquid for easier spreading?
If your caramel becomes too thick, add a teaspoon of milk or water to loosen it up.
9. Can I make this recipe without an egg?
Yes, you can use an egg substitute such as a flax egg or applesauce to make the cookies egg-free.
10. Can I make smaller or larger cookies?
Absolutely! Adjust the size of the dough balls accordingly and be sure to adjust the baking time. Smaller cookies may bake faster, while larger ones may take longer.
Conclusion
Homemade Samoas are a delicious and satisfying way to enjoy the beloved Girl Scout cookies anytime you crave them. With a buttery shortbread base, gooey caramel, crispy toasted coconut, and a decadent chocolate drizzle, these cookies will surely become a household favorite. Whether you make them for a special occasion or just because, these homemade Samoas are sure to impress.
Homemade Samoas (Caramel Coconut Girl Scout Cookies)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 cookies
- Category: Dessert, Cookies
- Method: Baking, Drizzling
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Samoas (Caramel Coconut Girl Scout Cookies) are a delightful twist on the classic Girl Scout cookie, featuring a buttery shortbread base, gooey caramel, toasted coconut, and a decadent chocolate drizzle. These cookies are the perfect homemade version of the iconic treat, ideal for any occasion and customizable to suit your tastes.
Ingredients
For the Shortbread Cookies:
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¼ teaspoon salt
For the Caramel-Coconut Topping:
1 can (14 oz) sweetened condensed milk
¼ cup unsalted butter
1 cup shredded sweetened coconut, toasted (plus extra for sprinkling)
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Drizzle:
1 cup semi-sweet chocolate chips (or dark chocolate chips)
1 tablespoon coconut oil (optional, for smooth melting)
Instructions
Make the Shortbread Cookies:
-
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
In a large bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes).
-
Add egg and vanilla extract, mixing until fully combined.
-
Gradually incorporate flour and salt to form a soft dough.
-
Roll the dough into 1-inch balls, then press a hole in the center of each to form a ring shape.
-
Bake for 10–12 minutes or until golden. Let cool.
Toast the Coconut:
-
Spread the coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally. Watch closely to avoid burning.
Make the Caramel Sauce:
-
In a saucepan over medium heat, combine sweetened condensed milk, butter, vanilla, and salt.
-
Stir continuously until the mixture thickens into a smooth caramel, about 8–10 minutes. Let it cool slightly.
Assemble the Samoas:
-
Dip the bottom of each shortbread cookie into the caramel, then place them caramel-side down on parchment paper.
-
Spoon extra caramel on top and sprinkle with toasted coconut.
Add the Chocolate Drizzle:
-
Melt the chocolate chips in the microwave, stirring every 30 seconds. Optionally, add coconut oil for smoothness.
-
Drizzle the melted chocolate over the cookies and refrigerate for 10–15 minutes to set.
Notes
Variations:
Nutty Twist: Add chopped toasted almonds or pecans along with the coconut for a delightful crunch.
Vegan Option: Substitute vegan butter and plant-based sweetened condensed milk for a vegan-friendly version.
Extra Chocolate: Increase the chocolate drizzle for a more indulgent treat.
Storage:
To Store: Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks. Bring the cookies to room temperature before serving for the best texture.
To Freeze: Freeze the assembled cookies (without the chocolate drizzle) in an airtight container for up to 3 months. Thaw at room temperature before serving.
