Description
Samoas are a beloved Girl Scout cookie featuring a perfect blend of chewy caramel, crunchy toasted coconut, and a chocolate drizzle. Making them at home gives you the chance to enjoy these treats fresh, with just the right balance of sweetness and texture.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup milk
1 ½ cups sweetened shredded coconut
10 oz caramel candies (about 30 pieces)
2 tablespoons heavy cream
1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix the flour, sugar, and salt. Add the softened butter and milk and mix until the dough forms.
- Roll out the dough on a lightly floured surface to about ¼-inch thick. Use a round cookie cutter or a glass to cut out cookie rounds. Use a smaller round cutter to punch out the center of each cookie to create a ring shape.
- Place the cookie rounds on the prepared baking sheet and bake for 12-15 minutes or until the edges begin to turn golden brown. Let them cool on a wire rack.
- While the cookies cool, toast the shredded coconut. Spread it in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until it’s golden brown.
- In a small saucepan, melt the caramel candies with heavy cream over low heat, stirring until smooth.
- Add the toasted coconut to the melted caramel and stir until well coated. Spoon a generous amount of the caramel-coconut mixture onto each cooled cookie, spreading it evenly.
- In a separate bowl, melt the chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the caramel-coconut topping.
- Allow the cookies to cool completely so the chocolate sets before serving.
Notes
- For a darker chocolate drizzle, use dark chocolate or milk chocolate.
- To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Add chopped toasted almonds to the caramel-coconut mixture for extra crunch and flavor.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
- These cookies freeze well for up to 3 months—wrap them tightly in plastic wrap and place them in a freezer-safe container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 22g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
