If you’re a fan of those iconic Samoas cookies from Girl Scouts, you’re going to love this homemade version. These delightful treats feature a buttery shortbread base, a gooey caramel coconut topping, and a drizzle of rich chocolate. Perfect for satisfying your sweet tooth and impressing friends and family, these cookies are a true indulgence.
Imagine biting into a cookie that combines the crispiness of shortbread with the chewy, caramel-coated coconut topping, all finished off with a luscious layer of chocolate. It’s a flavor combination that’s hard to resist. Making them at home not only means you get to enjoy them fresh but also gives you control over the quality of ingredients and the size of your cookies.
Resume of the Recipe: Homemade Samoas Cookies are a delectable treat featuring a buttery shortbread base topped with caramelized coconut and finished with a drizzle of chocolate. These cookies offer a homemade take on the classic Girl Scout favorite, combining rich flavors and satisfying textures in every bite.
Exciting Story: Making these Homemade Samoas Cookies has become a cherished tradition in my kitchen. I remember the first time I tried making them—my family was amazed at how closely they resembled the Girl Scout version, if not better. Every time I bake these cookies, the aroma of caramel and chocolate fills the house, and the cookies are always the first to disappear at gatherings. They’ve become a staple in our holiday cookie boxes and are always met with cheers and empty plates!
Why These Homemade Samoas Cookies?
- Classic Flavor: Enjoy the beloved combination of caramel, coconut, and chocolate in every bite.
- Homemade Quality: Freshly made with high-quality ingredients for superior taste and texture.
- Perfect for Sharing: Ideal for parties, gifts, or just a special treat for yourself.
How to Make Homemade Samoas Cookies:
- Prepare the Shortbread Base:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles, and then use a smaller round cutter to cut out the centers to make ring shapes. Place the cookies on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool completely on a wire rack.
- Make the Caramel Coconut Topping:
- In a medium bowl, combine the sweetened shredded coconut with the caramel sauce, heavy cream, and vanilla extract. Mix well until the coconut is evenly coated.
- Assemble the Cookies:
- Spread a layer of the caramel coconut mixture over each cooled shortbread cookie, spreading it out evenly.
- Place the cookies on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to set the topping.
- Add the Chocolate Drizzle:
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. If desired, add coconut oil to the melted chocolate to make it smoother.
- Drizzle the melted chocolate over the chilled cookies using a fork or a piping bag.
- Chill and Serve:
- Return the cookies to the refrigerator to allow the chocolate to set completely. Once set, serve and enjoy!
Tips:
- Uniform Sizing: For consistent cookies, use cookie cutters of the same size and roll the dough to an even thickness.
- Melting Chocolate: Stir the chocolate frequently while melting to avoid burning and achieve a smooth consistency.
Substitutions and Variations:
- Gluten-Free: Use a gluten-free all-purpose flour blend for the shortbread base.
- Dairy-Free: Substitute dairy-free butter and caramel sauce for a dairy-free version.
Make a Healthier Version:
- Reduced Sugar: Use less sugar or a sugar substitute in the shortbread base and caramel topping.
- Lower Fat: Opt for a lighter version of butter or use applesauce as a partial substitute.
Closing: And there you have it! Homemade Samoas Cookies are a delightful treat that brings the classic flavors of a beloved cookie into your kitchen. They’re perfect for sharing or enjoying as a special indulgence. Let us know how your cookies turn out, and be sure to check out our other sweet recipes for more tasty inspiration!
Frequently Asked Questions:
- Can I use store-bought caramel sauce?
- Yes, store-bought caramel sauce works well for this recipe.
- How long do these cookies stay fresh?
- They will keep in an airtight container for up to 1 week. For longer storage, freeze them for up to 3 months.
- Can I make the dough ahead of time?
- Yes, you can refrigerate the dough for up to 3 days before baking or freeze it for up to 3 months.
- What if I don’t have a cookie cutter for the ring shape?
- You can use a round cutter or simply cut the dough into squares and top them with the caramel mixture.
- How do I melt the chocolate without burning it?
- Melt the chocolate in short intervals in the microwave, stirring frequently, or use a double boiler for better control.
- Can I use a different type of chocolate?
- Yes, feel free to use milk chocolate or dark chocolate instead of semi-sweet chocolate for the drizzle.
- Can I substitute the shredded coconut?
- For a different flavor, try using toasted coconut or even finely chopped nuts.
- How do I get the caramel to spread evenly?
- Make sure the caramel sauce is slightly warm and mix it thoroughly with the coconut before spreading.
- Can I make these cookies without the chocolate drizzle?
- Absolutely, they’re delicious even without the chocolate, but the drizzle adds a nice touch.
- Can I freeze these cookies?
- Yes, freeze them in an airtight container with parchment paper between layers to prevent sticking.
Homemade Samoas Cookies
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
For the Shortbread Base:
1 cup 1 (2 sticks) unsalted butter, softened
1/2 cup 1/2 granulated sugar
1/4 cup 1/4 brown sugar, packed
2 cups 2 all-purpose flour
1/4 teaspoon 1/4 salt
For the Caramel Coconut Topping:
2 cups 2 sweetened shredded coconut
1 cup 1 caramel sauce (store-bought or homemade)
1/4 cup 1/4 heavy cream
1/2 teaspoon 1/2 vanilla extract
For the Chocolate Drizzle:
1 cup 1 semi-sweet chocolate chips
1 tablespoon 1 coconut oil (optional, for smooth melting)
Directions
- Prepare the Shortbread Base:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles, and then use a smaller round cutter to cut out the centers to make ring shapes. Place the cookies on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool completely on a wire rack.
- Make the Caramel Coconut Topping:
- In a medium bowl, combine the sweetened shredded coconut with the caramel sauce, heavy cream, and vanilla extract. Mix well until the coconut is evenly coated.
- Assemble the Cookies:
- Spread a layer of the caramel coconut mixture over each cooled shortbread cookie, spreading it out evenly.
- Place the cookies on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to set the topping.
- Add the Chocolate Drizzle:
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. If desired, add coconut oil to the melted chocolate to make it smoother.
- Drizzle the melted chocolate over the chilled cookies using a fork or a piping bag.
- Chill and Serve:
- Return the cookies to the refrigerator to allow the chocolate to set completely. Once set, serve and enjoy!
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