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Indulge your sweet tooth with these decadent Samoa-inspired cookies that perfectly combine caramel, coconut, and chocolate. Whether you’re familiar with the beloved Girl Scout cookies or just love a good treat, these cookies are sure to be a hit. With a buttery shortbread base, a rich caramel-coconut topping, and a drizzle of semi-sweet chocolate, they bring the classic flavors to your kitchen. Perfect for special occasions or an everyday treat, this recipe will satisfy your craving for something sweet and luxurious.
Ingredients
For the Cookies:
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- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
For the Topping:
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- 3 cups sweetened shredded coconut
- 15 oz soft caramels
- 3 tablespoons milk
- 8 oz semi-sweet chocolate, melted
Directions
1. Prepare the Oven and Baking Sheets Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Make the Cookie Dough In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 2-3 minutes. Gradually mix in the flour, baking powder, and salt until just combined. Add the vanilla extract and milk, mixing until the dough forms.
3. Roll and Cut the Cookies On a floured surface, roll out the dough to about 1/4-inch thickness. Use a donut cutter or two round cutters (one larger, one smaller) to create the classic shape. Place the cut cookies onto the prepared baking sheets.
4. Bake the Cookies Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
5. Toast the Coconut Spread the shredded coconut evenly on a baking sheet. Toast in the oven at 350°F (175°C) for about 10 minutes, stirring occasionally, until golden brown.
6. Prepare the Caramel-Coconut Topping In a microwave-safe bowl, combine the caramels and milk. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted. Stir the toasted coconut into the melted caramel.
7. Assemble the Cookies Using a spoon or spatula, spread a generous layer of the caramel-coconut mixture on top of each cooled cookie. Ensure even coverage for that classic Samoa texture.
8. Add the Chocolate Dip the bottom of each cookie into the melted semi-sweet chocolate, then place them back on the parchment-lined baking sheet. Drizzle the tops with the remaining chocolate to finish.
9. Let Set and Serve Allow the chocolate to fully set before serving. This can be sped up by placing the cookies in the refrigerator for a few minutes.
Nutrition Information
- Prep Time: 20 minutes
- Cooking Time: 22 minutes (12 minutes for cookies, 10 minutes for coconut)
- Total Time: 42 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
Enjoy your homemade Samoa-inspired caramel coconut cookies—each bite a perfect balance of buttery, sweet, and chocolaty goodness!