Description
These homemade Samoas cookies feature a buttery shortbread base, a rich caramel-coconut topping, and a decadent chocolate dip, just like the beloved Girl Scout version, but made right in your own kitchen!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup shredded coconut, toasted
- 8 ounces caramel candies
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the flour, baking powder, and salt until well combined.
- Add the vanilla extract and 2 tablespoons of milk, and mix until a dough forms.
- Roll out the dough on a floured surface and cut out cookies using a round cookie cutter.
- Place the cookies on a baking sheet and bake for 10-12 minutes, or until golden brown.
- In a saucepan, melt the caramel candies with 3 tablespoons of milk and salt, stirring until smooth.
- Stir in the toasted coconut.
- Spread the caramel-coconut mixture on top of each cookie and let cool.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the bottom of each cookie in the chocolate and place on wax paper to set.
Notes
- Make sure to toast the coconut before using it for the topping for a rich, nutty flavor.
- Be cautious not to overbake the cookies, as they should be golden brown, not dark.
- Store these cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes