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Homemade Girl Scout Samoas Cookies Recipe

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4.3 from 63 reviews

  • Author: Ava
  • Total Time: 3 hours 5 minutes
  • Yield: 14 servings

Description

Homemade Girl Scout Samoas Cookies are a delicious copycat version of the classic treat featuring a buttery cookie base topped with gooey caramel, toasted coconut, and finished with rich dark chocolate drizzle. This recipe walks you through making the dough, baking the cookies and toasted coconut, preparing the caramel topping, and applying the chocolate finish to create irresistible cookies perfect for any occasion.

Ingredients

Cookie Dough

  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter (softened at room temperature)
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons half and half

Topping and Finish

  • 1 14-ounce bag shredded sweetened coconut flakes
  • 3 10-ounce bags caramels
  • ½ cup evaporated milk
  • 1 cup dark chocolate melting wafers
  • 1 tablespoon vegetable oil or shortening

Instructions

  1. Prepare Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, and salt using a fork to mix evenly. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar with an electric hand or stand mixer until the mixture is smooth and well combined.
  3. Add Vanilla and Half and Half: Incorporate the vanilla extract and half and half into the creamed butter and sugar, mixing again until everything is fully blended.
  4. Mix Dough: Add the flour mixture into the wet ingredients in two additions, mixing thoroughly after each until a thick, dough-like consistency forms.
  5. Roll Out Dough: Remove the dough from the bowl and place it on a parchment-lined baking sheet. Use your hands to flatten it slightly, then roll it out with a rolling pin to about ¼ to ½ inch thickness.
  6. Chill Dough: Place the baking sheet with the dough in the refrigerator for 1 hour to chill and firm up.
  7. Cut Cookies: After chilling, remove dough from the refrigerator and use a 2½ or 3-inch cookie cutter to cut out rounds. Then use a 1-inch round cutter to cut out the centers of each round creating a ring shape.
  8. Prepare Baking Sheet: Line a baking sheet with fresh parchment paper and place the cutout cookies at least 2 inches apart on the sheet.
  9. Bake Cookies: Bake the cookies in a preheated oven for 10 to 12 minutes or until the bottoms turn golden brown. Remove and let cookies cool completely on the baking sheet while keeping the oven on.
  10. Toast Coconut: Spread the shredded coconut evenly on a separate baking sheet and bake in the oven for 8 to 12 minutes, stirring often to ensure even browning without burning. Remove when golden brown.
  11. Prepare Caramel Sauce: In a large non-stick skillet over low to medium heat, combine unwrapped caramels and evaporated milk. Stir occasionally with a silicone spatula until the caramels melt and form a smooth sauce.
  12. Apply Caramel Layer: Remove about ½ cup of caramel sauce and set aside on low heat to keep warm. Using the remaining sauce in the skillet, spoon caramel onto the tops of the cooled cookies, spreading gently to form a sticky ring for the coconut topping.
  13. Mix Caramel and Coconut: Add the toasted coconut to the caramel remaining in the skillet and stir until fully combined.
  14. Top Cookies with Coconut Mixture: Use a spoon or your fingers to place the caramel-coconut mixture onto the caramel rings on each cookie, covering evenly.
  15. Chill Cookies: Place the baking sheet with completed cookies in the refrigerator for 30 minutes to set.
  16. Prepare Chocolate: Near the end of chilling, melt the dark chocolate melting wafers with the vegetable oil or shortening until smooth, ready for drizzling over the cookies.

Notes

  • Ensure the butter is softened but not melted for perfect dough texture.
  • Keep a close eye on the coconut while toasting as it can burn quickly towards the end.
  • Use parchment paper to prevent sticking and ease cleanup.
  • Let cookies cool completely before adding caramel and coconut toppings to avoid melting and sliding.
  • Store finished cookies in an airtight container in the refrigerator for up to one week.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/homemade-girl-scout-samoas-cookies-recipe/