Samoas
Indulge in the irresistible combination of caramel, chocolate, and toasted coconut with these homemade Samoas cookies—a decadent twist on the beloved Girl Scout classic! These buttery, shortbread-style cookies are topped with a rich caramel-coconut blend and finished with a drizzle of luscious melted chocolate, making them an ultimate treat for dessert lovers. Perfectly crisp and chewy, these cookies are as fun to make as they are to eat, thanks to the layering of textures and flavors. Whether you're recreating these nostalgic bites for a celebration or a cozy indulgence, this step-by-step recipe guide ensures you nail the signature look and taste of Samoas cookies right from your home kitchen.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 2 cups Shredded unsweetened coconut
- 12 ounces Soft caramels
- 3 tablespoons Milk
- 8 ounces Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Mix in the vanilla extract.
Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms. If the dough is too dry, add 1 teaspoon of milk at a time until it comes together.
Roll the dough out on a floured surface to about 1/4-inch thickness. Use a round cutter (about 2 inches in diameter) to cut out circles, then use a smaller round cutter (about 1/2 inch) to cut out the centers, creating doughnut-shaped cookies.
Place the cookies onto the prepared baking sheets and bake for 10–12 minutes, or until the edges just barely start to brown. Allow to cool completely.
Spread the shredded coconut on a baking sheet and toast it in the oven for 5–7 minutes, stirring occasionally, until golden brown. Let cool.
In a microwave-safe bowl, melt the caramels with the milk in 30-second intervals, stirring between each until smooth.
Stir the toasted coconut into the melted caramel mixture until well-combined.
Spread the caramel-coconut mixture onto the cooled cookies, smoothing it out with a spoon or your hands. Allow them to set slightly.
Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip the bottoms of each cookie into the melted chocolate, then place them on parchment paper to set. Use a piping bag or a fork to drizzle the tops with more melted chocolate.
Let the chocolate set completely at room temperature or in the refrigerator before serving. Enjoy!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 16.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 94 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.
