Description
Enjoy the perfect Homemade Samoas Cookies with this copycat Girl Scout recipe! These cookies feature a buttery shortbread base, chewy caramel coconut topping, and rich dark chocolate drizzle. They’re crunchy, chewy, and absolutely delicious!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 12 oz chewy caramels
- 3 tablespoons heavy cream
- 8 oz dark chocolate, melted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add flour, salt, milk, and vanilla extract. Mix until dough forms.
- Roll out dough to about ¼ inch thick and cut out circles with a small hole in the center.
- Place on the baking sheet and bake for 10-12 minutes, or until lightly golden. Let cool.
- Toast shredded coconut in a dry pan over medium heat until golden. Set aside.
- In a microwave-safe bowl, melt caramels with heavy cream in 30-second increments, stirring until smooth.
- Stir in toasted coconut, then spread the mixture over cooled cookies.
- Dip the bottoms of cookies in melted chocolate, then drizzle remaining chocolate over the tops.
- Let set on parchment paper until chocolate hardens.
Notes
- Chill the dough before rolling to prevent spreading.
- Use finely shredded coconut for a smoother topping.
- For extra crunch, let cookies sit overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Protein: 1.5g
- Cholesterol: 10mg
Keywords: Copycat Samoas recipe, Girl Scout Samoas cookies, chocolate caramel coconut cookies, homemade shortbread cookies