Description
Samoa Girl Scout Cookies bring caramel, coconut, and chocolate together in a delightful homemade treat. Rich chocolate-drizzled shortbread cookies topped with toasted coconut and smooth caramel create an irresistible dessert you’ll savor with pure delight.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups all-purpose flour
- 0.5 teaspoon coarse salt
- 0.75 cup unsifted confectioners’ sugar
Primary Base Ingredients:
- 0.75 cup unsalted butter (softened)
- 1 large egg
Topping and Coating Ingredients:
- 3 cups shredded unsweetened coconut
- 12 ounces (340 grams) chewy caramels
- 0.25 teaspoon salt
- 3 tablespoons milk
- 8 ounces (227 grams) white chocolate bar
Optional Garnish:
- Additional shredded coconut
- Sliced almonds
- Fresh mint leaves
Instructions
- Carefully sift 1½ cups (188 grams) all-purpose flour and ½ teaspoon salt into a medium bowl, setting it aside for later use. In a separate large mixing bowl, whip ¾ cup (170 grams) unsalted butter until light and creamy.
- Incorporate ¾ cup (150 grams) granulated sugar and 1 large egg into the butter mixture, blending until completely smooth and uniform in texture.
- Gradually fold the prepared flour mixture into the wet ingredients, creating a consistent dough. Gently shape the dough into a cylindrical log approximately 2.5 inches (6.35 centimeters) in diameter.
- Wrap the dough cylinder tightly in plastic wrap and refrigerate for a minimum of 2 hours or preferably overnight to enhance flavor and make slicing easier.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the chilled dough and slice into ¼-inch (0.6 centimeters) thick rounds.
- Arrange cookie rounds on prepared baking sheets, ensuring they are evenly spaced. Bake for 12-14 minutes until edges turn a delicate golden brown.
- Transfer cookies to wire cooling racks and allow them to cool completely to room temperature.
- Spread shredded coconut on a parchment-lined baking sheet. Toast in the oven at 300°F (150°C) for 5-10 minutes, stirring occasionally until achieving a uniform golden color.
- Combine caramel candies, whole milk, and ¼ teaspoon salt in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture becomes smooth and fully melted.
- Fold the toasted coconut into the caramel mixture, creating a rich, textured coating.
- Generously spread the caramel-coconut mixture over each cooled cookie. If the mixture becomes too firm, briefly reheat in the microwave.
- Melt white chocolate in a microwave-safe bowl, stirring every 30 seconds to prevent scorching.
- Carefully dip the bottom of each cookie into the melted white chocolate, placing them on fresh parchment paper to set.
- Drizzle remaining white chocolate over the tops of the cookies in an artistic pattern. Allow cookies to completely cool and set at room temperature.
- Store the finished Samoa cookies in an airtight container, separating layers with parchment paper to prevent sticking.
Notes
- Chilling the dough helps create perfectly shaped, crisp cookies with clean edges that bake evenly and beautifully.
- Toasting coconut brings out a rich, nutty flavor and golden color, transforming the texture from bland to deliciously crunchy.
- Microwaving caramels with milk creates a smooth, silky sauce that coats the cookies with a luxurious, sticky sweetness.
- Dipping cookie bottoms in white chocolate adds a professional bakery-style finish and provides a delightful contrast to the caramel coconut topping.
- Storing cookies in an airtight container maintains their crisp texture and preserves the delicate balance of flavors for several days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 30
- Calories: 196 kcal
- Sugar: 15g
- Sodium: 76mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 18mg