Description
These Irresistibly Decadent Samoas Cookies combine a buttery cookie base with a luscious caramel and toasted coconut topping, finished with a rich chocolate dip and drizzle. Inspired by the classic Girl Scout Samoa cookies, this homemade version offers a perfect balance of sweet, chewy, and crunchy textures that will delight cookie lovers.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
Topping
- 3 cups (255g) sweetened shredded coconut
- 15 soft caramel candies (about 170g), unwrapped
- 2 tablespoons milk or cream
- 6 oz (170g) semi-sweet or dark chocolate, chopped
Instructions
- Make the dough: Cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Gradually add the all-purpose flour and salt, mixing until a uniform dough forms. Shape the dough into a disk, wrap it securely with plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll and cut: Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thickness. Use a round cookie cutter to cut out rounds of dough. Arrange the cut cookies on a parchment-lined baking sheet, spacing them evenly.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Toast the coconut: Spread the shredded coconut evenly on a separate baking sheet. Toast in the oven at 300°F (150°C) for 5 to 8 minutes, stirring frequently to ensure even toasting and prevent burning. The coconut should turn golden and fragrant.
- Make the topping: In a microwave-safe bowl, melt the unwrapped caramel candies with the milk or cream using 20-second intervals, stirring well between each until smooth and fully melted. Fold in the toasted coconut until it is evenly coated with the caramel.
- Top the cookies: Spoon a small amount of the caramel-coconut mixture onto the top of each cooled cookie. Gently press the topping to spread and adhere it to the cookie surface.
- Dip and drizzle: Melt the chopped semi-sweet or dark chocolate in a microwave or double boiler until smooth. Dip the bottom side of each cookie into the melted chocolate and lay them onto parchment paper to set. Use a fork or a piping bag to drizzle additional chocolate over the tops of the cookies. Allow the chocolate to fully set before serving.
Notes
- Ensure the butter is softened at room temperature for easier creaming with sugar.
- Chilling the dough is essential for maintaining cookie shape during baking.
- Watch toasted coconut closely to avoid burning; stir frequently.
- If caramel is too thick for melting, add an extra teaspoon of milk or cream sparingly.
- You can substitute semi-sweet chocolate with milk or dark chocolate based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
