Girl Scout Cookies Samoas or Caramel De Lites
Indulge in the irresistible nostalgia of homemade Girl Scout Cookies Samoas (also known as Caramel deLites) with this easy-to-follow recipe that recreates the iconic trifecta of buttery shortbread, rich caramel, and toasted coconut—all drizzled and dipped in smooth chocolate. These decadent treats feature crisp, golden-ringed cookies as the base, topped with a luscious caramel-coconut mixture that’s both chewy and bursting with tropical sweetness. Finished with a chocolate drizzle and a chocolate-coated underside, each bite is the perfect balance of textures and flavors. With just 40 minutes of prep time, this recipe is perfect for recreating your favorite seasonal cookie year-round. Whether you're serving them for dessert, gifting them, or simply satisfying your craving, these homemade Samoas are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels
- 3 tablespoons milk
- 8 ounces semisweet or dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Gradually stir in the all-purpose flour and salt until the dough comes together. If it seems too crumbly, you can add 1-2 teaspoons of milk.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out circles, and use a smaller cutter (or the back of a piping tip) to cut a small hole in the center of each cookie to create a donut shape.
Place the cut-out cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Spread the shredded coconut out evenly on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally to avoid burning. Set the toasted coconut aside to cool.
In a microwave-safe bowl, melt the soft caramels with the milk in 20-30 second intervals, stirring in between until fully melted and smooth.
Mix the toasted coconut into the melted caramel until evenly combined.
Using a spoon, spread the caramel-coconut mixture onto each cookie, smoothing it out to cover the surface. If the caramel thickens as you work, return it to the microwave to remelt.
In a separate microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring in between until smooth.
Dip the bottom of each cookie in the melted chocolate and place them on a piece of parchment paper to set. Drizzle the remaining chocolate over the tops of the cookies using a spoon or piping bag.
Allow the cookies to cool and set completely at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 23.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
