Description
Make your own version of the classic Girl Scout Samoa cookies at home with this easy recipe. These cookies feature a crispy shortbread base, caramel coconut topping, and a chocolate drizzle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups shredded coconut
- 12 ounces soft caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate, melted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add flour, baking powder, and salt. Mix until crumbly.
- Add milk and vanilla extract. Mix until dough forms.
- Roll dough into 1-inch balls and flatten into discs. Place on baking sheets.
- Bake for 10-12 minutes until edges are golden. Let cool completely.
- Toast shredded coconut in a dry skillet over medium heat until golden. Set aside.
- Melt caramels with milk and salt in a saucepan over low heat, stirring until smooth.
- Stir in toasted coconut. Spread mixture over cooled cookies.
- Drizzle melted chocolate over the tops. Let set before serving.
Notes
- Store in an airtight container for up to 1 week.
- For a quicker version, use store-bought shortbread cookies.
- Adjust caramel thickness with more or less milk as needed.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: homemade samoas, girl scout cookies, coconut caramel cookies, copycat samoas