Homemade Samoas Girl Scout Cookies

Samoas, also known as Caramel deLites, are a popular Girl Scout cookie that combines a crisp, buttery cookie base with a chewy coconut and caramel topping, all coated in a layer of chocolate. Now you can make this iconic treat right at home! This recipe replicates the delicious layers perfectly and offers a homemade twist on the classic.

Why You’ll Love This Recipe

• No need to wait for Girl Scout season: Enjoy Samoas year-round!
• Homemade goodness: Perfectly replicates the store-bought version with a fresher taste.
• Simple ingredients: Made with pantry staples you likely already have.
• A crowd-pleaser: These cookies are a hit at parties, gatherings, or as a sweet treat for yourself.

Ingredients

• All-Purpose Flour: A versatile flour for structure in baked goods.
• Baking Soda: A leavening agent to help the dough rise.
• Salt: Enhances flavor and balances sweetness.
• Unsalted Butter (softened): Provides richness and moisture to the dough.
• Granulated Sugar: Sweetens the dough.
• Milk: Adds moisture and smoothness.
• Vanilla Extract: Adds a warm, aromatic flavor.
• Shredded Sweetened Coconut: Sweetened coconut flakes for texture and flavor.
• Caramel Candies (unwrapped): Soft, chewy candies for a caramel center.
• Heavy Cream: Rich cream to melt and blend with caramel.
• Semisweet Chocolate Chips: Adds a rich, chocolatey finish.

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the milk and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 3: Roll and Cut the Dough
Turn the dough onto a lightly floured surface and roll it out to about ¼ inch thick. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies. Use a smaller round cutter (about 1/2 inch) to cut a hole in the center of each cookie, creating a ring shape. Place the cookies onto the prepared baking sheets.

Step 4: Bake the Cookies
Bake the cookies for 8-10 minutes, or until the edges are golden brown. Remove from the oven and let them cool on a wire rack.

Step 5: Prepare the Caramel-Coconut Topping
While the cookies are cooling, toast the shredded coconut in a dry skillet over medium heat for about 5 minutes, stirring frequently, until golden brown. In a saucepan, melt the unwrapped caramel candies and heavy cream over medium-low heat, stirring until smooth. Stir in the toasted coconut.

Step 6: Assemble the Samoas
Once the cookies have cooled, spoon the caramel-coconut mixture onto the top of each cookie, spreading it out evenly. Allow the caramel to cool and set for 10-15 minutes.

Step 7: Dip in Chocolate
Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip the bottom of each cookie into the melted chocolate, then place the cookies back on the parchment paper to set. Drizzle additional chocolate over the top of each cookie for the signature Samoa look.

Step 8: Let Set and Serve
Allow the chocolate to harden completely before serving. This can take about 30 minutes in the refrigerator.

Frequently Asked Questions (FAQs)

Q1: Can I use sweetened shredded coconut?
Yes, this recipe calls for sweetened shredded coconut, but if you prefer less sweetness, you can use unsweetened coconut.

Q2: Can I freeze these cookies?
Yes, these cookies freeze well. Store them in an airtight container in the freezer for up to 2 months. Let them thaw before serving.

Q3: Can I substitute the caramel candies with caramel sauce?
It’s best to use unwrapped caramel candies for the topping as they melt into a thicker consistency that sticks well to the cookies. Caramel sauce may be too thin and not provide the same texture.

Q4: Can I use a different type of chocolate?
Yes, you can use milk chocolate or white chocolate, but semisweet chocolate is traditional for Samoas and balances the sweetness of the caramel and coconut well.

Q5: How can I make sure the caramel doesn’t burn while melting?
Be sure to melt the caramels over low heat, stirring constantly. Adding the heavy cream helps prevent the caramels from burning and ensures a smooth consistency.

Q6: Can I make the cookie dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 2 days before rolling and cutting out the cookies.

Q7: How do I store the cookies?
Store the finished cookies in an airtight container at room temperature for up to 1 week. You can also refrigerate them for longer shelf life.

Q8: Can I use a gluten-free flour substitute?
Yes, you can try substituting the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but the cookies will still be delicious.

Q9: What if I don’t have a cookie cutter?
If you don’t have a round cookie cutter, you can use the rim of a drinking glass or any round object to cut the dough. Just be sure to also use a smaller object for the hole in the center.

Q10: Can I make these cookies without the hole in the center?
While the hole in the center is part of the traditional Samoas appearance, you can skip this step and make the cookies as solid rounds if you prefer.

Enjoy these homemade Samoas cookies, the perfect treat for any occasion!

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