Description
Sweet caramel, toasted coconut, and chocolate elevate Homemade Samoas Girl Scout Cookies into a nostalgic treat that delights cookie enthusiasts. Crisp shortbread rounds draped with rich layers reveal why these handcrafted cookies sparkle with irresistible homemade charm.
Ingredients
Scale
Cookies Base:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 3 cups shredded sweetened coconut
- 1 cup caramel sauce
- 1/4 teaspoon salt
Chocolate Coating:
- 10 ounces (283 grams) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- Cream butter and sugar in a large mixing bowl until fluffy, incorporating vanilla extract thoroughly.
- Mix flour and salt into the butter mixture, kneading until a cohesive dough forms.
- On a floured surface, roll out dough to 1/4-inch thickness and cut circular shapes with a round cookie cutter.
- Create donut-like cookies by removing center circles using a smaller cutter or bottle cap.
- Arrange cookie shapes on prepared baking sheets and bake for 10-12 minutes until edges turn golden.
- Transfer baked cookies to a wire rack for complete cooling.
- Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring periodically to prevent burning.
- Combine toasted coconut with caramel sauce, adding a pinch of salt if needed for enhanced flavor.
- Spread coconut-caramel mixture evenly across cooled cookie surfaces, pressing gently to adhere.
- Refrigerate cookies for 10-15 minutes to stabilize the topping.
- Melt chocolate chips in 30-second microwave intervals, stirring between each to ensure smooth consistency.
- Dip cookie bottoms into melted chocolate, coating thoroughly, and place on parchment paper.
- Drizzle remaining chocolate over cookie tops using a piping or zip-top bag.
- Allow cookies to set at room temperature or expedite chilling in the refrigerator before serving.
Notes
- Chill the dough for 30 minutes before rolling to prevent sticking and make it easier to handle.
- Use a silicone mat instead of parchment paper for more even browning and easier cookie removal.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version of these cookies.
- Reduce sugar content by using a sugar substitute or cutting the amount by 25% for a less sweet treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 187
- Sugar: 14 g
- Sodium: 52 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 28 mg