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This homemade version of the Girl Scout Samoas cookie delivers all the nostalgic flavors of caramel, toasted coconut, and chocolate in your own kitchen. Buttery shortbread is topped with a sticky caramel-coconut blend, then finished with a dark chocolate dip and drizzle for that classic bakery finish.
When my daughter’s stash of Girl Scout cookies ran out in the middle of winter, I decided to give these a try and they have since become our cozy weekend baking ritual. I will never forget that first batch—the kitchen smelled like toasted coconut for hours and there was so much excitement decorating each cookie.
Ingredients
- Unsalted butter: creates a rich tender shortbread base that holds up to the toppings. Choose good quality butter for the best flavor
- Shredded sweetened coconut: provides the signature chewy texture and sweet flavor. Look for even shreds and fresh scent
- Soft caramels: make the process easy and stress free. Choose a brand that melts smoothly
- Dark chocolate: adds a hint of bitterness to balance the sweetness. Choose a chocolate with at least sixty percent cacao for depth
- Vanilla extract: boosts the cookie’s flavor without overpowering. Opt for pure extract
- Milk: helps bind the dough. Whole milk makes the cookie richer
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Cream butter and sugar until light and fluffy for about three minutes. Incorporating plenty of air here gives your shortbread a delicate bite. Mix flour baking powder and salt separately then add to the butter mixture in portions to keep the dough even and soft. Add in the milk and vanilla last to bring it all into a cohesive dough.
- Chill the Dough:
- Divide dough into two disks and wrap each tightly in plastic. Refrigerate for at least one hour. This makes the dough firm enough for easy rolling and keeps the cookies from spreading while baking.
- Roll and Cut Cookies:
- Roll the dough on a lightly floured surface to one eighth inch thickness. Even thickness ensures crisp yet tender cookies. Cut each piece with a doughnut-shaped cutter for a true Samoas look or try a glass and a bottle cap for the circles.
- Bake the Shortbread:
- Arrange cut cookies on parchment-lined baking sheets. Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes, rotating the sheet halfway through. Pull them just as they turn pale golden—they will finish firming up as they cool.
- Toast the Coconut:
- Spread shredded coconut in a thin even layer on a parchment-lined sheet. Bake at three hundred fifty degrees Fahrenheit, stirring every two minutes. Coconut toasts quickly so stay nearby. You are looking for an overall golden hue.
- Prepare Caramel Mixture:
- Melt caramels with milk and salt in a double boiler, stirring all the while until completely smooth. Mix most of the melted caramel with your toasted coconut but save some plain caramel for spreading on the cookies.
- Assemble the Cookies:
- Spread a bit of reserved caramel on the cooled cookies and gently press on the coconut mixture. Let them set for about thirty minutes so everything holds together. If the coconut caramel mix stiffens, gently rewarm it to soften.
- Add Chocolate Finishing:
- Dip the bottoms of each cookie in melted dark chocolate then return to wax paper. Use a fork to drizzle chocolate over the tops in the signature Samoas style. Let the cookies sit until the chocolate is firm before storing or serving.
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The toasted coconut takes these cookies from good to outstanding. After many batches I can tell you it is worth every minute you spend gently toasting it for the right color and flavor. My grandmother was always skeptical about homemade versions of classic treats but she declared these the best she ever tasted.
Storage Solutions
The flavor of these cookies deepens if you wait a day, making them even better. Keep them in an airtight container at room temperature with parchment between the layers to keep them neat. They last up to a week but hardly ever stick around that long at our house. For longer storage, you can freeze the finished cookies and let them thaw for half an hour before eating.
Ingredient Substitutions
If you run out of caramels, a quick sauce of brown sugar cream and butter works just as well. Try gluten free all-purpose flour with xanthan gum for a gluten free treat—these turn out slightly more crumbly but hold up well. Want to cut the sweetness? Use unsweetened coconut and add a bit more of your caramel blend.
Making Them Without Special Tools
You do not need a fancy cutter to make these cookies. Use a regular drinking glass for larger circles and a bottle cap for the centers. Rectangular bars work well if you prefer simple shapes and just cut them to size. If you like thicker cookies, bake a minute or two longer and watch for golden edges. The dough is quite forgiving and can be rerolled several times.
Common Recipe Questions
- → How do I keep Samoas cookies fresh?
Pop them in a tightly sealed container and leave them on the counter. They'll be good for about a week. Want them to last longer? Toss them in a zip bag and freeze for up to three months.
- → Is milk chocolate okay instead of dark chocolate?
Absolutely! If you like things a little sweeter, swap dark chocolate for milk chocolate—totally your call.
- → Got a tip for toasting coconut just right?
Spread coconut on a baking tray, bake at 350ºF, and don't forget to give it a stir once in a while. Watch for that nice golden color and toasty smell.
- → How about using store-bought shortbread?
Go for it! Store-bought shortbread is a big time-saver. Just make sure it can hold all that gooey topping.
- → What if my caramel's gone too thick?
No worries—just warm it up in the microwave or a double boiler until it loosens up. Then spread away!