Description
These Homemade Samoas Cookies are a delightful combination of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate. Perfectly sweet and chewy with a hint of crunch, they’re just like the Girl Scout classic—only better because they’re made at home!
Ingredients
Units
Scale
- For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Topping:
- 2 cups shredded sweetened coconut
- 15 oz soft caramels (store-bought or homemade)
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Shortbread Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll out the dough to about 1/4-inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles (about 2 inches wide). Use a smaller cutter to cut out a hole in the center of each circle.
- Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let them cool completely.
- Toast the Coconut:
- Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
- Prepare the Caramel Topping:
- In a microwave-safe bowl, combine the caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Assemble the Cookies:
- Mix the toasted coconut into the melted caramel. Using a spoon or small offset spatula, spread the caramel-coconut mixture onto the tops of the cooled cookies. Let the topping set for 5–10 minutes.
- Add the Chocolate:
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip the bottoms of each cookie into the melted chocolate and place them on parchment paper. Use a spoon or piping bag to drizzle chocolate over the tops.
- Set and Serve:
- Allow the cookies to set at room temperature or in the fridge until the chocolate hardens. Store in an airtight container for up to a week.
Notes
- For a gluten-free version, use a gluten-free flour blend for the shortbread.
- To make it easier, you can use pre-made shortbread cookies as a base.
- These cookies freeze well! Store in a freezer-safe container for up to 3 months.