Description
These Homemade Samoas Cookies are a perfect treat for those craving a rich combination of buttery shortbread, sweet caramel, toasted coconut, and a decadent chocolate drizzle. Skip the Girl Scout cookie wait and make these irresistible cookies right at home! With easy ingredients and simple steps, you’ll enjoy this iconic flavor all year long.
Ingredients
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sweetened shredded coconut
12 ounces caramel candies
2 tablespoons heavy cream
1 cup semisweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream together butter and sugar in a large bowl until light and fluffy.
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Add milk, vanilla extract, and salt, and mix until combined.
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Gradually add flour, mixing until dough forms.
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Roll dough to 1/4 inch thickness and cut out cookies with a round cookie cutter, then use a smaller cutter to create a hole in the center.
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Place cookies on baking sheet and bake for 10-12 minutes or until golden brown.
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Toast shredded coconut at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
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Melt caramel candies and heavy cream over low heat until smooth, then stir in toasted coconut.
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Spoon caramel-coconut mixture over cooled cookies.
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Melt chocolate chips and drizzle over cookies in a zigzag pattern.
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Allow chocolate to set before serving or storing.
Notes
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For vegan Samoas: Use plant-based butter, dairy-free chocolate chips, and vegan caramel.
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For gluten-free Samoas: Substitute with gluten-free all-purpose flour.
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You can store these cookies in an airtight container for up to a week or freeze them for up to 3 months
- Prep Time: 20min
- Cook Time: 20min
- Category: Dessert
- Method: Baking
- Cuisine: American
