Description
This Homemade Samoa Cookies recipe recreates the classic Girl Scout treat featuring a crisp shortbread base topped with a luscious caramel and toasted coconut mixture, finished with a rich chocolate coating. Perfectly sweet and decadently textured, these cookies are made from scratch and ideal for any special occasion or sweet craving.
Ingredients
Scale
Shortbread Dough
- 1 cup cold butter
- ⅔ cup sugar
- 2 cups flour
- ¼ teaspoon salt
Caramel Topping
- 1 (11-ounce) bag caramel bites
- 2 tablespoons heavy cream
- 2 cups sweetened shredded coconut
- ¼ teaspoon salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Make the Shortbread Dough: Use a pastry cutter, two forks, or your hands to cut the cold butter into the sugar until well combined. Gradually add the flour and salt, mixing until the dough resembles wet sand.
- Shape the Cookies: Form the dough into 1-inch balls and place them on a non-stick cookie sheet. Flatten each ball into a 3-inch wide circle. Using the large end of a piping tip, cut a circle out of the center to create donut-shaped cookies.
- Chill and Bake: Chill the shaped cookies in the freezer for 10 minutes. Then bake in a preheated oven at 350°F (175°C) for 10 minutes or until the cookies look dry and matte but are not browned. Allow them to cool for a few minutes after baking.
- Make the Caramel Topping: While the cookies bake, melt together the caramel bites, heavy cream, and ¼ teaspoon salt over low heat, stirring until smooth. Remove from heat and stir in the shredded coconut thoroughly. Set aside.
- Prepare the Chocolate Coating: In a separate bowl, melt the chocolate chips with the coconut oil, stirring until smooth. Set aside.
- Assemble the Cookies: Dip the bottom of each cooled cookie into the chocolate coating. Then, top each cookie with about 2 teaspoons of the caramel-coconut mixture, rolling it into a cylinder and pressing gently onto the cookie surface. Drizzle additional melted chocolate over the top of each cookie.
- Set and Serve: Place the finished cookies in the refrigerator or freezer to allow the chocolate to firm up completely. Once set, serve and enjoy your delicious homemade Samoa cookies!
Notes
- Ensure the butter is cold when making the dough to achieve the best shortbread texture.
- Do not overbake the cookies; they should remain pale and matte, not browned.
- The caramel topping can be made ahead and stored in the refrigerator until ready to use.
- Use good-quality semi-sweet chocolate for a richer finish.
- Store leftover cookies in an airtight container in the refrigerator for up to a week.
