Another favorite Girl Scouts™ cookie is the Samoas cookie. This delicious copycat recipe has the perfect amount of chocolate to caramel coconut ratio all on a buttery shortbread cookie.
Can you freeze Samoas cookies?
These cookies actually do really well in the freezer! Place them in a freezer safe bag and store them for up to 3 months. When you are ready to enjoy these delicious cookies, just let them thaw at room temperature for a couple of minutes.
What you need to make these Copy Cat Girl Scouts™ Samoas cookies
Shortbread cookies:
- 18 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/4 cup all-purpose flour
Caramel Coconut Topping:
- 3 cups shredded sweetened coconut
- 12 oz caramel dessert topping
- 2 cups milk chocolate chips (for bottom of cookie and drizzling on top)
How to make these Samoas Cookies
Start by combining the softened butter and sugar into a large mixing bowl, and mix for about a minute.
Then, add in your vanilla extract and salt. Mix again until just combined.
Finally, add in the flour. Mix until the dough starts to come together for about 3 minutes. Then, cover the bowl and chill your dough in the refrigerator for 30 minutes.
When your cookie dough is done chilling, pre-heat your oven to 350 degrees Fahrenheit.
Then, roll out the dough. Using a donut cookie cutter, cut the dough into rings and place them on a cookie sheet lined with parchment paper.
Bake for 8 minutes, rotating half-way through. Then let these cookies cool on a cooling rack while you make the topping.
For the topping, start by lightly toasting the shredded coconut. Place the coconut onto a cookie sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 10 minutes.
Then, place the coconut into a medium mixing bowl. Pour the caramel over the coconut and mix with a rubber spatula until evenly coated.
Then, take your cooled cookies and spread some of the caramel coating onto the tops of them. Next, place them on wax paper and into the freezer to let the caramel topping get hard.
Melt the chocolate chips in the microwave or double boiler, then spread on the bottoms of each cookie. Then, place them back on the wax paper, and again into the freezer for a couple of minutes to set the chocolate.
With the remaining melted chocolate, use a fork to drizzle them over the tops of the cookie. You could also use a ziplock bag with the end cut off and drizzle them on this way. Then, enjoy!
Homemade Samoas Cookies
Another favorite Girl Scouts™ cookie is the Samoas cookie. This delicious copycat recipe has the perfect amount of chocolate to caramel coconut ratio all on a buttery shortbread cookie.
Ingredients
Ingredients
Cookies:
- 18 tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/4 cup all-purpose flour
Caramel Coconut Topping
- 3 cups shredded sweetened coconut
- 12 oz caramel dessert topping
- 2 cups milk chocolate chips for bottom of cookie and drizzle on top
Instructions
Directions
Cookies:
-
Start by combining the butter and sugar together.
-
Then, add in your vanilla extract and salt.
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Next add in the flour. It may be somewhat crumbly, but starting to come together.*
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Cover your bowl and let it chill in the refrigerator for 30 minutes. When you pull your dough out of the refrigerator, pre-heat your oven to 350 degrees Fahrenheit.
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Then roll your dough out on a floured surface.
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Using a donut cookie cutter, cut out rings and place them on a cookie sheet lined with parchment paper.
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Bake for 8 minutes, rotating halfway through.
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Let the cookies cool on a cooling rack while you start making the topping.
Caramel Coconut Topping:
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Spread your shredded coconut evenly over a cookie sheet lined with parchment paper.
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Then, bake at 350 degrees Fahrenheit for 10 minutes to lightly toast the coconut.
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Place all the toasted coconut into a medium mixing bowl, and then combine your caramel. Mix with a rubber spatula until evenly distributed.
Assembling the Samoas Cookies
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Take one of your cookie rings and spread some caramel coconut onto the top. Then, place them on a plate or cookie sheet lined with wax paper and place them in the freezer. Repeat with all the cookies.
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Then, melt the chocolate chips in a microwave or double-boiler, and then spread the chocolate onto your frozen cookie with the caramel coconut. Place these back on the wax paper and into the freezer.
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With the remaining melted chocolate, drizzle onto the top of the cookies with a fork or piping bag.
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