Description
These Samoas Cookies are a homemade take on the beloved Girl Scout classic—featuring a buttery shortbread base, toasted caramel-coconut topping, and rich dark chocolate drizzle. With their chewy, crunchy, and chocolaty layers, they’re the perfect indulgent treat for any cookie lover.
Ingredients
For the Shortbread Base:
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1 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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2 tablespoons milk
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1 teaspoon vanilla extract
For the Topping:
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1 1/2 cups shredded unsweetened coconut
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1/2 cup caramel sauce
For the Chocolate Drizzle:
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4 oz dark chocolate, melted
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, mix flour, sugar, and salt. Add butter, milk, and vanilla, and stir until dough forms.
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Roll dough on a floured surface to 1/4-inch thickness. Cut into circles and punch out centers to create donut shapes.
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Place on baking sheet and bake for 10–12 minutes, or until golden on the edges. Cool completely.
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Toast shredded coconut in a dry pan over medium heat for 3–4 minutes until golden and fragrant.
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Warm caramel sauce and stir in toasted coconut until fully coated.
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Spread coconut-caramel mixture over each cookie.
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Drizzle melted chocolate over cookies and let set at room temperature.
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Once set, serve or store in an airtight container.
Notes
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You can dip the bottoms of the cookies in chocolate for an extra authentic touch.
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Store in a cool place or refrigerate for longer shelf life.
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Use store-bought or homemade caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
