Description
These homemade Samoas Cookies capture the perfect balance of crunchy shortbread, chewy caramel, and nutty toasted coconut, finished with rich chocolate drizzle. Every bite delivers the classic taste of the beloved Girl Scout favorite, made fresh in your own kitchen. Ideal for dessert platters, gifting, or simply indulging your sweet tooth with a homemade treat.
Ingredients
For the Cookie Base:
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Topping:
1 ½ cups shredded coconut, toasted
12 soft caramel candies, chopped
2 tbsp milk or cream
4 oz semisweet chocolate, melted
Instructions
Prepare the Cookie Base: Preheat oven to 350°F (175°C). Cream butter with sugars until light and fluffy. Mix in eggs and vanilla. Gradually add flour, baking soda, and salt until dough forms.
Shape and Bake Cookies: Roll dough into 1-inch balls, flatten slightly, or use a round cookie cutter for traditional shape. Bake 8–10 minutes until lightly golden. Cool completely.
Toast the Coconut: Spread shredded coconut on a baking sheet and toast at 300°F (150°C) for 8–10 minutes until golden. Stir halfway through.
Prepare Caramel Topping: Melt caramel with milk or cream until smooth. Fold in toasted coconut.
Assemble Cookies: Spread caramel-coconut mixture on cooled cookies. Let set slightly.
Add Chocolate: Dip the bottom of cookies in melted chocolate or drizzle chocolate over the top. Allow chocolate to set completely before serving.