Homemade Samoas Girl Scout Cookies

Recreating these classic Samoas at home brings back cherished memories of cookie season and the joy of indulging in these caramel-coconut delights. Let’s embark on this baking adventure together!

Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons milk
½ teaspoon vanilla extract
For the Topping:

3 cups shredded sweetened coconut
15 ounces soft caramels
3 tablespoons milk
½ teaspoon salt
8 ounces dark or semisweet chocolate

Instructions:

 

Prepare the Cookies:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter-sugar blend, mixing until combined.

Add the milk and vanilla extract, mixing until the dough comes together. If the dough is too crumbly, add a bit more milk as needed.

Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for about an hour or until firm.
Bake the Cookies:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
Using a donut-shaped cookie cutter (or two round cutters of different sizes), cut out donut-shaped cookies. Place them onto the prepared baking sheets.
Bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Topping:

Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for about 10 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
In a microwave-safe bowl, combine the soft caramels, milk, and salt. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and melted.
Stir the toasted coconut into the melted caramel mixture until well combined.
Assemble the Cookies:

Using a small spatula or spoon, spread a layer of the caramel-coconut mixture onto each cooled cookie. If the caramel becomes too firm to spread, gently reheat it in the microwave.
Place the topped cookies on a parchment-lined baking sheet and let them set until the topping is firm.
Add the Chocolate:

Melt the dark or semisweet chocolate in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.
Dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off. Place the cookies, chocolate side down, back onto the parchment-lined baking sheet.
Drizzle the remaining melted chocolate over the tops of the cookies in a decorative pattern.
Allow the cookies to sit at room temperature or in the refrigerator until the chocolate has fully set.
Enjoy these homemade Samoas with a cup of tea or coffee, and share them with loved ones to spread the joy of baking!