Description
Irresistible homemade samoas girl scout cookies blend caramel, toasted coconut, and chocolate in a delightful copycat treat. Crisp shortbread base and rich chocolate drizzle make these cookies a nostalgic dessert you’ll crave again and again.
Ingredients
Scale
Shortbread Cookies:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping Ingredients:
- 2 cups (170 grams) shredded sweetened coconut
- 1 cup (170 grams) semi-sweet chocolate chips
- 15 ounces (425 grams) soft caramels (store-bought or homemade)
- 3 tablespoons (45 milliliters) milk or heavy cream
- ¼ teaspoon salt
Instructions
- Craft the foundational shortbread base by creaming butter and sugar until luxuriously smooth. Incorporate vanilla extract for subtle depth, then gently fold in flour and salt until a cohesive dough forms.
- Roll the dough to a precise quarter-inch thickness on a flour-dusted surface. Utilize a circular cookie cutter to shape precise rounds, creating a delicate center hole in each disk.
- Arrange cookie rounds on a parchment-lined baking sheet, then bake in a preheated oven until edges transform into a delicate golden hue. Allow cookies to cool completely on a wire rack.
- Scatter shredded coconut across a baking sheet, transforming it through careful roasting. Stir periodically to ensure uniform caramelization, watching intently to prevent scorching.
- Melt caramel with a touch of cream and pinch of salt, stirring until achieving a silky, uniform consistency. Fold toasted coconut into the warm caramel mixture.
- Generously spread the coconut-caramel blend across each cooled cookie base, ensuring even coverage. Allow topping to slightly set and stabilize.
- Gently immerse cookie bottoms into melted chocolate, creating a smooth, glossy foundation. Drizzle additional chocolate across the cookie tops in elegant, thin streams.
- Rest cookies at room temperature or refrigerate briefly, allowing chocolate to solidify completely. Store in an airtight container to maintain optimal texture and flavor.
Notes
- Carefully monitor coconut toasting to prevent burning, as it can quickly go from golden to charred, ruining the entire batch.
- Use a silicone mat or parchment paper when toasting coconut for even browning and easier cleanup.
- Soften caramels slightly before melting to ensure smooth, lump-free caramel coating.
- Use room temperature butter for easier creaming and better cookie texture.
- Customize shortbread base by adding a pinch of almond extract or replacing some flour with ground nuts for extra flavor.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Chill dough for 30 minutes before rolling to prevent spreading and maintain crisp cookie shapes.
- Create uniform cookies by using a ruler to roll dough to consistent 1/4-inch thickness.
- Drizzle chocolate in zigzag pattern for professional-looking finish.
- Store cookies between parchment layers to prevent sticking and maintain chocolate coating.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg