Description
Homemade Samoas Girl Scout Cookies are a delicious from-scratch version of the iconic caramel-coconut-chocolate treat. With a buttery shortbread base, a chewy caramel-coconut topping, and a rich chocolate finish, these cookies deliver all the nostalgic flavor of the original—and then some.
Ingredients
- Shortbread Base:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1–2 tbsp milk (optional, if dough is dry)
- Caramel-Coconut Topping:
- 2 cups shredded sweetened coconut
- 12 oz soft caramels or caramel candies
- 2–3 tbsp heavy cream or milk
- Pinch of salt (optional)
- Chocolate Coating:
- 8 oz semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the shortbread: Cream together butter and sugar until light. Add vanilla and salt. Mix in flour until dough forms. Add milk if needed.
- Roll & cut: Roll dough to 1/4 inch thick. Cut into rings using a round cutter and smaller cutter for the center hole. Transfer to baking sheet.
- Bake: Bake cookies for 10–12 minutes until edges are lightly golden. Let cool completely.
- Toast coconut: Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden brown. Watch closely to avoid burning.
- Make caramel topping: Melt caramels with cream in microwave or saucepan, stirring until smooth. Stir in toasted coconut and a pinch of salt if using.
- Assemble: Spoon caramel mixture onto cooled cookies and gently press to adhere. Let set for 10 minutes.
- Dip & drizzle: Melt chocolate with coconut oil until smooth. Dip bottoms of cookies in chocolate, place on parchment, and drizzle remaining chocolate over the tops.
- Set: Allow cookies to set at room temperature or refrigerate until chocolate firms up.
Notes
- Use a piping tip or bottle cap to cut the centers of the cookies.
- For a cleaner chocolate drizzle, use a zip-top bag with the corner snipped off.
- Chill dough before baking if your cookies are spreading.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg