Homemade Samoas Cookies – Even BETTER than the originals! Whip up a batch of your favorite crisp cookies, coated in caramel, sprinkled with toasted coconut, and striped with a dark chocolaty coating.
It’s that time of year again. They’re posted on nearly every street corner, these sweet temptations are unavoidable. Yes, I’m talking about Girl Scout cookie season.
There’s no better time of the year than Girl Scout cookie season, right? Unfortunatelly they only come out for a few months each year, and don’t last so long even if you freeze them. Well with this Homemade Samoas Cookies recipe, you can eat them all year long!
I read an funny article in local paper the other day that said, “What Your Favorite Girl Scout Cookie Says About You” . According to a survey apparently there are four types of Girl Scout Cookie lovers. Trefoils – If these cookies are your favorite then you might be old fashioned and quaint, if you like Lemonade cookies then you just might be an optimist who looks on the bright side, or If you’re the type of person who like thin mints then you are considered classic, lastly if you are a fan of Samoas, you’re considered the adventurous type.
Samoas are by far my absolute favorite girl scout cookie. Like, without a doubt.
Yes, Yes, I can respect that Samoas arent’t your jam, I know there are a lot of Thin Mint lovers out there and sometimes you just gotta have it. But for me, chewy, coconut-filled Samoas are the must delicious girl scout cookies.
What is your favorite Girl Scouts cookie? I would like to hear from you, don’t hesitate to comment.
Homemade Samoas Cookies - Even BETTER than the originals! Whip up a batch of your favorite crisp cookies, coated in caramel, sprinkled with toasted coconut, and striped with a dark chocolaty coating.
Ingredients
- For the cookie
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, at room temperture
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- Up to 2 tablespoons milk
- For the topping
- 3 cups shredded coconut (sweetened or unsweetened)
- 12 ounces good-quality chewy caramels, unwrapped
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 to 12 ounces dark or semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a bowl, combine the flour, baking powder, and salt.
- Mix together butter and sugar in a separate bowl until fluffy.
- Mix in the flour mixture until fine crumbs form.
- Add the vanilla and combine.
- * If the dough isn’t coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball, or if the dough is impossibly sticky, sprinkle with a bit of flour.
- Flatten the dough slightly, wrap it in plastic wrap, and chill for 1 hour or freeze for 15-20 minutes.
- After dough has chilled, roll it out on a flat well-floured surface to about 1/4 inch thickness.
- * If the dough is too sticky, sprinkle a couple tablespoons of flour over the dough and knead it a few times with your hands, roll it back into a 1/4 inch thick disc.
- Use a 1 1/2-inch cookie cutter to cut dough rounds, as many as you can from the dough.
- Then cut a smaller hole in the center of each cookie with a smaller cookie cutter, or using a knife,
- the end of the handle on a wooden spoon, or any other small round device that you can find in your kitchen.
- Press the remaining dough into a ball, roll into a 1/4 inch disc again and repeat cutting process.
- Do this again until you have used as much of the dough as you can.
- Transfer the rounds to the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set.
- Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
- ----Make the topping---
- Reduce the oven temperature to 300°F and line another baking sheet with parchment.
- Spread the coconut flakes evenly on the baking sheet and toast,
- stirring every 5 minutes, until the coconut is golden, about 20 minutes.
- Set toasted coconut flakes aside.
- In a microwave safe bowl, combine caramels and milk on high for 2 minutes.
- Stir, and return to microwave for 20 seconds at a time, stirring between each, until caramel is fully melted and smooth. Stir in salt.
- Spread about 1-2 teaspoons of caramel on top of each cookie.
- Chill for 2-3 minutes to let the caramel set.
- If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds.
- Stir coconut flakes into remaining caramel.
- Spread the coconut-caramel topping onto the cooled cookies, up to 2 teaspoons per cookie.
- Chill again while you prepare the chocolate.
- Melt the chocolate chips in a double-boiler or in the microwave.
- Dip the bottoms of the cookies in the chocolate and place them on parchment or a wax paper-lined baking sheet.
- Transfer any remaining chocolate into a piping bag or a resealable plastic bag with one corner snipped off.
- Drizzle chocolate stripes on top of the cookies.
- Let the cookies sit until the chocolate hardens fully.
- Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.
- If any cookies make it to the end of the day, store them in an airtight container.
Notes
