Homemade Samoa Girl Scout Cookies Recipe

Homemade Samoa Girl Scout Cookies bring that delightful combination right to your kitchen, allowing you to enjoy this treat any time of the year. These cookies are a bit of a labor of love, but the end result is well worth it. Join me in discovering how to make these irresistible cookies that are perfect for sharing (or keeping all to yourself!).

Resume of the recipe:

In just a few steps, you can create these delightful Homemade Samoa Girl Scout Cookies that combine a buttery shortbread base with caramel, toasted coconut, and a drizzle of chocolate. This recipe captures the essence of the beloved Girl Scout cookies, making them a perfect treat for any occasion. Whether you’re a longtime fan or new to these cookies, you’re in for a delicious treat.

Exciting Story:

Imagine a cozy afternoon in the kitchen, the smell of toasting coconut filling the air, and the promise of a sweet, caramel-laden treat. As we dipped the cookies into chocolate and watched the caramel ooze over the edges, the anticipation grew. Each bite of these homemade Samoas brought back memories of cookie sales and friendly competition to see who could eat the most. This recipe quickly became a family favorite, a delightful project we look forward to each year.

Why These Homemade Samoa Cookies:

Discover why this cookie stands out:

 

• Deliciously Decadent: A perfect combination of caramel, coconut, and chocolate.
• Nostalgic Treat: Captures the beloved flavor of Girl Scout Samoas.
• Homemade Goodness: Made from scratch, these cookies are fresher and more satisfying.

Ingredients:

• For the Shortbread Cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
• For the Topping:
  • 3 cups shredded sweetened coconut
  • 15 oz caramels (store-bought or homemade)
  • 3 tablespoons milk
  • 10 oz dark or semisweet chocolate, chopped

How to Make Homemade Samoa Girl Scout Cookies:

1. Make the Shortbread Cookies:
   1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
   2. In a large bowl, beat the butter and sugar together until light and fluffy.
   3. Add the flour, baking powder, and salt, mixing until combined. Add the vanilla extract and mix until incorporated.
   4. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out cookies, then use a smaller cutter to cut out the centers to create donut-shaped cookies.
   5. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let cool completely.
2. Prepare the Topping:
   1. Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 10 minutes, stirring occasionally, until golden brown.
   2. In a microwave-safe bowl, melt the caramels with the milk in 30-second intervals, stirring until smooth.
   3. Stir the toasted coconut into the melted caramel.
3. Assemble the Cookies:
   1. Spread a spoonful of the caramel-coconut mixture onto each cookie, pressing down gently to adhere.
   2. Let the cookies set for about 30 minutes, or until the caramel is firm.
4. Finish with Chocolate:
   1. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
   2. Dip the bottoms of the cookies into the melted chocolate, then place on a parchment-lined baking sheet to set.
   3. Drizzle the remaining chocolate over the tops of the cookies.
   4. Let the cookies set completely before serving.

Tips:

• Use a double boiler to melt the chocolate if you prefer a gentler melting method.
• Store cookies in an airtight container to keep them fresh.
• Use high-quality chocolate for the best flavor.

Homemade Samoa Girl Scout Cookies Recipe

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Shortbread Cookies:

• 1 cup 1 unsalted butter, softened

• 1/2 cup 1/2 sugar

• 2 cups 2 all-purpose flour

• 1/4 teaspoon 1/4 baking powder

• 1/2 teaspoon 1/2 salt

• 1 teaspoon 1 vanilla extract

• For the Topping:*8

• 3 cups 3 shredded sweetened coconut

• 15 oz 15 caramels (store-bought or homemade)

• 3 tablespoons 3 milk

• 10 oz 10 dark or semisweet chocolate, chopped

Directions

• Make the Shortbread Cookies:
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, beat the butter and sugar together until light and fluffy.
• Add the flour, baking powder, and salt, mixing until combined. Add the vanilla extract and mix until incorporated.
• Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out cookies, then use a smaller cutter to cut out the centers to create donut-shaped cookies.
• Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let cool completely.
• Prepare the Topping:
• Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 10 minutes, stirring occasionally, until golden brown.
• In a microwave-safe bowl, melt the caramels with the milk in 30-second intervals, stirring until smooth.
• Stir the toasted coconut into the melted caramel.
• Assemble the Cookies:
• Spread a spoonful of the caramel-coconut mixture onto each cookie, pressing down gently to adhere.
• Let the cookies set for about 30 minutes, or until the caramel is firm.
• Finish with Chocolate:
• Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Dip the bottoms of the cookies into the melted chocolate, then place on a parchment-lined baking sheet to set.
• Drizzle the remaining chocolate over the tops of the cookies.
• Let the cookies set completely before serving.

Follow US on Pinterest

Follow @middleeastsector on Pinterest