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This homemade version of the classic Girl Scout Samoas cookie brings all the nostalgic flavors of caramel, toasted coconut, and chocolate right to your kitchen. The buttery shortbread base topped with sticky caramel coconut mixture and drizzled with rich dark chocolate creates the perfect balance of textures and sweetness.
I first attempted these after my daughter's Girl Scout cookie supply ran out mid-winter, and they've become our special weekend baking tradition. The smell of toasting coconut still brings back memories of that first successful batch and the look of pure joy on her face.
Ingredients
- Unsalted butter: Creates a rich, tender shortbread base that holds up to the toppings
- Shredded sweetened coconut: Provides the signature chewy texture and sweet flavor
- Soft caramels: Make the process much easier than making caramel from scratch
- Dark chocolate: Adds the perfect bitter contrast to the sweet caramel and coconut
- Vanilla extract: Enhances the shortbread flavor without overpowering
- Milk: Helps bind the dough and creates the perfect consistency for rolling
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Cream butter and sugar until light and fluffy, about 3 minutes. The air incorporated here creates a tender texture. Combine dry ingredients separately then gradually add to butter mixture. The slow addition prevents flour from flying everywhere and ensures even mixing. Add milk and vanilla last to bring the dough together.
- Chill the Dough:
- Divide dough into two disks and wrap tightly in plastic. Refrigerate for a full hour. This step is crucial for preventing spread during baking and making the dough easier to roll and cut cleanly.
- Roll and Cut Cookies:
- Roll chilled dough to exactly 1/8 inch thickness on a lightly floured surface. Too thin and they'll burn, too thick and they won't be crisp. Cut with a doughnut cutter to create the classic Samoas ring shape. Transfer carefully to lined baking sheets.
- Bake the Shortbread:
- Bake at 350°F for 10 to 12 minutes, rotating halfway through for even browning. Look for a very pale golden color. The cookies will continue to firm up as they cool, so avoid overbaking which leads to brittle cookies.
- Toast the Coconut:
- Spread coconut in an even layer on parchment paper and bake at 350°F. Stir frequently every 2 minutes as coconut burns quickly. Look for a golden brown color throughout.
- Prepare Caramel Mixture:
- Melt caramels with milk and salt in a double boiler, stirring constantly until completely smooth. Mix most of this with the toasted coconut, reserving some plain caramel as a sticky base layer.
- Assemble the Cookies:
- Spread plain caramel on cooled cookies then press on coconut mixture. Let set for 30 minutes to firm up before the chocolate step. If mixture becomes too stiff, rewarm it briefly.
- Add Chocolate Finishing:
- Dip cookie bottoms in melted dark chocolate and place on wax paper. Use a fork to create the signature drizzle pattern across the tops. Allow chocolate to completely set before storing.
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The toasted coconut is truly the heart of this recipe. I discovered through many test batches that taking the time to toast it properly until it reaches that perfect golden brown makes all the difference in flavor. My grandmother, who was skeptical about homemade versions of store-bought treats, declared these better than the originals.
Storage Solutions
These cookies actually improve on the second day as the flavors meld together. Store them in an airtight container with parchment paper between layers to prevent sticking. At room temperature, they'll keep for 7 days, though they rarely last that long in my house! For longer storage, you can freeze the fully assembled cookies for up to 3 months. Simply thaw at room temperature for about 30 minutes before serving.
Ingredient Substitutions
If caramels are unavailable, you can make a quick caramel sauce with 1 cup of brown sugar, 1/2 cup heavy cream, 4 tablespoons butter, and a pinch of salt, simmered until thickened. For those with dietary needs, the recipe works well with gluten-free flour blends that contain xanthan gum. The cookies turn out slightly more delicate but equally delicious. For a less sweet version, use unsweetened coconut and increase the caramel slightly.
Making Them Without Special Tools
No doughnut cutter? No problem! Use creative alternatives like a drinking glass for the outer circle and a bottle cap for the inner hole. You can even make rectangular bars instead of rings for an easier but equally delicious treat. If you prefer thicker cookies, simply increase the baking time by 2 minutes and watch carefully for golden edges. The dough is forgiving and can be rerolled several times without becoming tough.
Frequently Asked Questions About Recipes
- → How should I store homemade Samoas cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a sealed freezer bag for up to three months.
- → Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter flavor profile.
- → What is the best way to toast coconut?
Spread the shredded coconut evenly on a baking sheet and bake at 350ºF, stirring frequently to prevent burning. It should be golden brown and fragrant.
- → Can I use pre-made shortbread for this recipe?
Yes, pre-made shortbread can save time. Ensure it's sturdy enough to hold the caramel and coconut topping.
- → What can I do if the caramel becomes too thick to spread?
If the caramel thickens, gently reheat it in the double boiler or microwave until it's spreadable again.