These Homemade Samoas Girl Scout Cookies are a delightful treat with a buttery cookie base, caramel-coconut topping, and a chocolate dip. Perfect for satisfying your sweet tooth!
Prep Time:30 minutes
Cook Time:12 minutes
Total Time:42 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
For the Topping:
3 cups shredded sweetened coconut
12 oz soft caramels
3 tablespoons milk
1 cup semisweet chocolate chips, melted
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the flour, baking powder, and salt, mixing until combined. Gradually add the milk and vanilla extract, forming a soft dough.
Roll out the dough to 1/4-inch thickness and use a round cookie cutter to cut out shapes. Use a smaller cutter to create the center hole of the Samoas.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden. Let the cookies cool completely on a wire rack.
For the topping, spread the shredded coconut evenly on a baking sheet and toast it in the oven for 10 minutes, stirring occasionally, until golden.
In a microwave-safe bowl, melt the caramels with the milk, stirring every 30 seconds until smooth.
Stir the toasted coconut into the caramel mixture. Spread the caramel-coconut topping over each cookie.
Dip the bottom of each cookie into the melted chocolate and drizzle chocolate over the top. Allow the cookies to set on a wire rack until the chocolate hardens.
Notes
Ensure the cookies are completely cooled before adding the caramel and chocolate topping to prevent them from melting.
You can adjust the chocolate coating based on your preference, dipping just the bottom or drizzling more on top.