Homemade Samoas Girl Scout Cookies

Samoas cookies, also known as Caramel deLites, have captured the hearts and taste buds of cookie aficionados everywhere. These delightful treats, characterized by their rich chocolate coating, chewy caramel, and toasted coconut, are a quintessential part of many childhoods and a staple of cookie season. There’s something inherently nostalgic about these cookies that evokes warm memories of selling and buying Girl Scout cookies, making them a beloved indulgence for many.

Indulge in the nostalgia of homemade Samoas cookies with this delightful recipe! Enjoy a buttery shortbread base topped with chewy caramel, toasted coconut, and a rich chocolate drizzle. Perfect for sharing or enjoying as a sweet treat, these cookies are sure to impress. Follow our step-by-step guide to create these iconic flavors in your own kitchen and savor the satisfaction of baking from scratch. #SamoasCookies #HomemadeGoodness #BakingJoy #DessertRecipe #CookieLovers

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Ingredients

For the Cookie Base:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon pure vanilla extract

For the Coconut Caramel Topping:

2 cups sweetened shredded coconut

1 cup caramel candies (or 1 cup homemade caramel)

2 tablespoons heavy cream

1/4 teaspoon salt

For the Chocolate Drizzle:

1 cup semi-sweet chocolate chips

2 teaspoons coconut oil (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.

Form the Cookies: Scoop out about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet. Using your finger or the end of a wooden spoon, poke a hole in the center to create a donut shape. Repeat with the remaining dough, spacing them about 2 inches apart.

Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

Prepare the Coconut Topping: In a large skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently (about 3-5 minutes). Remove from heat and set aside.

Melt Caramels: In a small saucepan, combine the caramel candies and heavy cream. Heat over low heat, stirring constantly until melted and smooth. Remove from heat and add the salt.

Combine: Pour the melted caramel over the toasted coconut and mix well, ensuring the coconut is fully coated.

Assemble: Once the cookies have cooled, spoon a generous amount of the coconut-caramel mixture on top of each cookie. Allow it to set for about 30 minutes.

Make the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring until smooth.

Drizzle the Chocolate: Use a fork or a piping bag to drizzle the melted chocolate over the coconut-topped cookies.

Chill and Serve: Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to set. Enjoy your homemade Samoas cookies!

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Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies