Homemade Samoas Girl Scout Cookies 🍪🍫

Ingredients:

For the Shortbread Base:

• 2 cups all-purpose flour

• 1 cup unsalted butter (softened)

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

For the Caramel Coconut Topping:

• 3 cups shredded sweetened coconut

• 1 cup caramel sauce (store-bought or homemade)

• 1/4 cup unsalted butter

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

For the Chocolate Coating:

• 1 1/2 cups semi-sweet chocolate chips

• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Shortbread Base:

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

• In a mixing bowl, cream the softened butter with powdered sugar until light and fluffy.

• Add the vanilla extract and mix until combined.

• Gradually add the flour and salt, mixing until the dough comes together.

• Roll the dough into a 1/4-inch thickness on a lightly floured surface.

• Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Then, use a smaller cutter (1/2 inch) to cut out the center of each circle, creating a donut-like shape.

• Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.

• Bake for 12-15 minutes, or until the edges are lightly golden.

• Let the cookies cool completely on a wire rack.

2. Prepare the Caramel Coconut Topping:

• In a large skillet, melt the butter over medium heat. Add the shredded coconut and toast it, stirring frequently for about 5-7 minutes, or until it’s golden brown and fragrant.

• Lower the heat, and add the caramel sauce, salt, and vanilla extract. Stir well to combine and cook for another 3-4 minutes until the mixture thickens slightly.

• Remove the skillet from heat and let the mixture cool for about 10 minutes.

3. Assemble the Cookies:

• Spoon the caramel-coconut mixture over each shortbread base. Be generous with the topping, but make sure it stays on top of the cookie.

• Press gently to help the topping adhere.

4. Coat in Chocolate:

• In a microwave-safe bowl, melt the chocolate chips with vegetable oil in 30-second intervals, stirring after each, until smooth and fully melted.

• Dip the bottom of each cookie into the melted chocolate, coating it completely. You can also drizzle some chocolate over the top if you like extra chocolate.

• Place the cookies back on the parchment paper and let them set for 1-2 hours at room temperature, or chill them in the fridge for faster setting.

Tips:

• Storage: Store these homemade Samoas cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.

• Caramel: If you're making homemade caramel sauce, be sure to let it cool slightly before mixing with the coconut.

• Chocolate: If you prefer a thicker chocolate coating, simply dip the cookies again after the first layer sets.

Enjoy your delicious, homemade Samoas cookies, made with love! 🍪🍫