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Copycat Samoas Cookies Recipe

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4 from 4 reviews

This Copycat Samoas Cookies recipe recreates the beloved Girl Scouts treat featuring a buttery shortbread base topped with toasted coconut caramel and a rich chocolate dip. Perfectly crispy and chewy with a delightful blend of flavors, these cookies are sure to impress and satisfy your sweet tooth.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 tbsp whole milk
  • 1 tsp vanilla extract

Coconut Caramel Topping

  • 2 1/4 cups shredded, sweetened coconut
  • 11 oz Kraft baking caramels
  • 5 tbsp milk
  • 1/4 tsp salt

Chocolate Coating

  • 1 1/2 cups semi-sweet chocolate

Instructions

  1. Prepare Dough: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth.
  2. Add Dry Ingredients: Scrape down the sides of the bowl then add the flour, baking powder, and salt. Mix on low speed. Add the milk and vanilla extract to help bring the dough together. The dough may look crumbly initially but should form a cohesive dough when handled.
  3. Roll the Dough: Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment on top and roll the dough out to approximately 1/8 inch thickness. Transfer the rolled dough to a cookie sheet and chill for at least 30 minutes up to an hour.
  4. Cut Cookies: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. Use a 3.5 to 4 inch round cookie cutter to cut out circles, then use a smaller round cutter or piping tip to cut out the centers, creating donut shapes. Place cookies 1.5 to 2 inches apart on prepared sheets.
  5. Bake Cookies: Bake for about 10 minutes or until edges are golden brown. Allow cookies to cool completely on a wire rack.
  6. Toast Coconut: Spread shredded coconut on a cookie sheet and toast in the 350°F oven for 5 to 10 minutes, stirring occasionally to prevent burning until golden and fragrant.
  7. Make Caramel Mixture: In a small saucepan over low to medium heat, melt caramel squares with milk and salt, stirring frequently to prevent sticking. Once melted and smooth, combine caramel with toasted coconut in a medium bowl and mix completely.
  8. Assemble Topping: Using clean hands and a fork, evenly spread the coconut caramel mixture atop each cooled cookie. Keep a small bowl of water nearby to wet your fingers and prevent sticking while handling the caramel.
  9. Chill Cookies: Refrigerate the topped cookies for about 15 minutes to allow the caramel to firm up before dipping in chocolate.
  10. Melt Chocolate: Melt the semi-sweet chocolate in 30-second intervals in the microwave, stirring between each until smooth and fully melted.
  11. Dip Cookies: One at a time, dip the bottom of each cookie into the melted chocolate, scrape off excess chocolate on the edge of the bowl, and place on a parchment-lined cookie sheet.
  12. Decorate: Use leftover melted chocolate in a piping bag to drizzle chocolate over the top of each dipped cookie for decoration.
  13. Set Chocolate: Refrigerate the cookies for 15 to 20 minutes to allow the chocolate to harden fully before serving. Enjoy your homemade Samoas cookies!

Notes

  • Keep a close eye on the coconut while toasting, as it can burn quickly. Toss or stir frequently.
  • Use parchment paper to prevent sticking when rolling and baking dough.
  • To prevent the sticky caramel from adhering to your hands, dip your fingers in water when handling.
  • Chocolate dipping can be done over a bowl of warm water to keep the chocolate fluid if needed.
  • Store cookies in the refrigerator to keep the caramel and chocolate firm.
  • For best texture, ensure cookies cool completely before topping and dipping.

Find it online: https://cozyplatter.com/copycat-samoas-cookies-recipe/