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:
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes).
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Add egg and vanilla extract, mixing until fully combined.
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Gradually incorporate flour and salt to form a soft dough.
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Roll the dough into 1-inch balls, then press a hole in the center of each to form a ring shape.
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Bake for 10–12 minutes or until golden. Let cool.
Toast the Coconut:
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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:
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In a saucepan over medium heat, combine sweetened condensed milk, butter, vanilla, and salt.
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Stir continuously until the mixture thickens into a smooth caramel, about 8–10 minutes. Let it cool slightly.
Assemble the Samoas:
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Dip the bottom of each shortbread cookie into the caramel, then place them caramel-side down on parchment paper.
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Spoon extra caramel on top and sprinkle with toasted coconut.
Add the Chocolate Drizzle:
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Melt the chocolate chips in the microwave, stirring every 30 seconds. Optionally, add coconut oil for smoothness.
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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.
