Homemade Samoas Girl Scout Cookies 🍪🥥🍫

Samoas, also known as Caramel deLites, are one of the most popular Girl Scout cookie varieties, featuring a crunchy cookie base, a layer of rich caramel, toasted coconut, and a drizzle of chocolate. Making them at home is easier than you think, and this recipe will help you create these irresistible cookies right in your kitchen!

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Ingredients:

For the Cookie Base:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 cup milk (whole milk preferred)

For the Caramel Coconut Topping:

• 1 1/2 cups shredded sweetened coconut

• 15 oz (1 can) caramel sauce (or homemade caramel, see below)

• 1/4 cup heavy cream

• 1/4 teaspoon salt

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips

• 1 tablespoon vegetable oil (or coconut oil)

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Instructions:

1. Prepare the Cookie Base:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

• In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This will take about 3-4 minutes.

• Add the vanilla extract and salt to the butter mixture and continue mixing until fully combined.

• In a separate bowl, whisk together the flour and baking soda.

• Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined – be careful not to overwork the dough.

• Turn the dough out onto a lightly floured surface and roll it out to about 1/8-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookie shapes, then use a smaller round cutter (or a piping tip) to cut out the center of each cookie to form a ring shape.

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

• Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let them cool completely on a wire rack.

2. Toast the Coconut:

• While the cookies are baking, toast the coconut. Spread the shredded coconut in an even layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring every 2 minutes, until golden brown and fragrant. Be sure to watch it closely to prevent burning. Once toasted, remove it from the oven and set it aside.

3. Make the Caramel Topping:

• In a medium saucepan, combine the caramel sauce, heavy cream, and salt. Heat over medium-low heat, stirring occasionally, until the caramel is smooth and warmed through. If you prefer a homemade caramel sauce, you can make it by melting soft caramels with a little heavy cream in the microwave or over low heat on the stove.

• Once the caramel sauce is ready, stir in the toasted coconut until evenly coated.

4. Assemble the Cookies:

• Take each cooled cookie and spoon about 1 tablespoon of the caramel coconut mixture onto the center of each cookie, spreading it out evenly to cover the entire surface.

• Press down lightly to compact the caramel layer and ensure it sticks well to the cookie.

• Allow the caramel-topped cookies to cool for a few minutes while you prepare the chocolate drizzle.

5. Make the Chocolate Drizzle:

• In a small microwave-safe bowl, melt the semisweet chocolate chips and vegetable oil in the microwave in 20-30 second intervals, stirring in between until smooth and fully melted. Alternatively, you can melt the chocolate over a double boiler on the stovetop.

• Once melted, transfer the chocolate to a piping bag or a small plastic sandwich bag with the tip cut off.

• Drizzle the melted chocolate over the top of each cookie in a zigzag pattern, covering the caramel coconut topping.

6. Let the Cookies Set:

• Allow the chocolate to set completely before serving. You can speed up the process by placing the cookies in the refrigerator for about 10-15 minutes.

• Once the chocolate has hardened, your homemade Samoas cookies are ready to enjoy!

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Tips for Perfect Homemade Samoas Cookies:

• Dough Chilling: If the dough becomes too soft while rolling it out, you can chill it in the refrigerator for 15-20 minutes to make it easier to handle.

• Homemade Caramel: If you're making your own caramel sauce, you can melt soft caramels with heavy cream or make a simple caramel by heating sugar until it melts and turns amber, then adding cream and butter.

• Toasting Coconut: Be sure to keep an eye on the coconut while toasting. It can go from golden to burnt very quickly.

• Storing: These cookies can be stored in an airtight container at room temperature for up to a week, or refrigerated for up to 2 weeks. You can also freeze them for longer storage.

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Nutritional Information (per cookie):

• Calories: 200-250 calories

• Fat: 12g

• Carbs: 26g

• Protein: 2g

• Sugar: 18g