If Samoas (aka Caramel deLites) are you favorite Girl Scout Cookies and you miss them desperately when there aren't any Girl Scouts cookie sales going on in your area, I have just the recipe for you! These homemade Samoas cookies are easier to make than they look. The toasted coconut and caramel topped vanilla shortbread cookies with dark chocolate drizzle will definitely satisfy your craving.
If are also a fan of Thin Mints Girl Scout cookies, I have a copycat Thin Mints Cookies recipe for you as well. It can be cookie season anytime!
How to Make Samoas
Here are step-by-step directions to make these Samoa cookies, complete with pictures. Jump down to the printable recipe card if you prefer.
The recipe makes 16 cookies.
Prep Time: 15 mins | Bake Time: 10 mins | Cooling: 20 mins
Ingredients
Cookie Dough
- ½ cup unsalted butter softened (one stick)
- ½ teaspoon salt
- ½ cup white granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups flour
Toppings
- 2 cups shredded coconut
- 1 ¼ cups thick caramel sauce
- 1 ¼ cups semi sweet melting chocolates
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
In a large mixing bowl blend together the butter and salt for about a minute.
Add the sugar and mix together and whisk again until combined.
Add the egg and vanilla extract to the mixture and mix once again.
Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.
Roll out the dough. Take your letter O circle cookie cutter (or round pastry cutters) and cut out as many cookies as you can.
Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.
Place the pan in the oven for 10 minutes or until the edges are just slightly golden brown.
While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.
Transfer the mixture into a piping bag.
Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted, stirring each time. Place ½ in a small bowl and ½ in a piping bag for drizzling.
Once the cookies are out of the oven, let cool for about 10 minutes.
Then drop each cookie onto the melted chocolate flat, just to coat the bottom, then place back on the parchment paper.
Place the cookie sheet in the refrigerator for 5 minutes to harden chocolate.
Pipe the caramel coconut mixture around the circle of each cookie. Slightly press down with clean hands to mold the topping to completely cover the top of the cookie.
Cut the tip of the chocolate filled piping bag and drizzle chocolate over each cookie to emulate the chocolate stripes on the original girl scout samoa.
Transfer the Samoas to another parchment sheet or wire rack to remove excess chocolate drippings.
Refrigerate the cookies for 5 minutes to set the chocolate. Serve.
Storing the Cookies
Samoa cookies should be stored in an airtight container at room temperature. If you plan on keeping the cookies for more than a couple days, it is recommended to store them in the refrigerator. When storing in the refrigerator, make sure to place them in an airtight container and consume within a week of refrigeration.
If you enjoy coconut cookies and bars, be sure to try my Almond Joy Cookies, Chocolate Coconut Bars and Coconut Macaroons recipes.
Samoas Cookies
Equipment
- stand mixer or electric hand mixer
- medium and small round pastry cutters or Letter O Cookie cutter
- baking sheet
- parchment paper or silicone baking mat
- 2 piping bags
Ingredients
Cookie Dough
- ½ cup unsalted butter softened (one stick)
- ½ teaspoon salt
- ½ cup white granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups flour
Toppings
- 2 cups shredded coconut
- 1 ¼ cups thick caramel sauce
- 1 ¼ cups semi sweet melting chocolates
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- In a large mixing bowl blend together the butter and salt for about a minute.
- Add the sugar and mix together and whisk again until combined.
- Add the egg and vanilla extract to the mixture and mix once again.
- Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.
- Take your letter O circle cookie cutter and cut out as many cookies as you can.
- Place the cut out dough on the parchment lined baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.
- Place the pan in the oven for 10 minutes or until the edges are slightly browned.
- While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.
- Transfer the mixture into a piping bag.
- Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place ½ in a small bowl and ½ in a piping bag for drizzling.
- Once the cookies are out of the oven, let cool for about 10 minutes.
- Then drop each cookie into the melted chocolate so the bottom halves are coated with chocolate, then place back on the parchment paper.
- Place the pan in the refrigerator for 5 minutes to harden.
- Then pipe the caramel coconut mixture around the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.
- Lastly, cut the tip of the chocolate filled piping bag and drizzle remaining chocolate over each cookie to mimic the stripes on the original girl scout samoa cookies.
- Transfer the cookies to another parchment sheet or wire rack to avoid excess chocolate drips.
- Chill for 5 minutes or until the chocolate is firm and enjoy!
Leave a Reply