Samoas Cookies
Homemade Samoas Cookies, also know as Caramel deLites are easy to make with this copycat Girl Scout cookies recipe. The shortbread cookies are topped with a toasted coconut caramel mixture, with chocolate dipped bottoms and drizzle.
Servings 16
Calories 312kcal
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!
Notes
Place a little vegetable oil in the melting chocolate chips if they are too thick when melting
Nutrition
Calories: 312kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 169mg | Potassium: 152mg | Fiber: 2g | Sugar: 26g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 2mg