HOMEMADE SAMOAS GIRL SCOUT COOKIES
These homemade Samoas Girl Scout cookies are a delicious treat with a buttery shortbread base, topped with caramel, toasted coconut, and drizzled with chocolate. Perfect for satisfying your cookie cravings year-round!
Ingredients
For the Shortbread Cookies:
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 ½ cups sweetened shredded coconut
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Drizzle:
- 4 oz semi-sweet chocolate chopped
- 1 teaspoon vegetable oil
Instructions
Step 1 – Make the Shortbread Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add vanilla, salt, and flour, mixing until just combined.
Step 2 – Roll and Cut the Dough:
- Roll the dough out on a floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies and a smaller cutter to cut out the center of each cookie. Place the cookies on the prepared baking sheet.
Step 3 – Bake the Cookies:
- Bake for 15–20 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
Step 4 – Toast the Coconut:
- While the cookies are baking, toast the shredded coconut. Place the coconut on a baking sheet and bake for 5–7 minutes, stirring occasionally until golden brown. Set aside.
Step 5 – Prepare the Caramel Topping:
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a simmer, stirring constantly until the caramel thickens (about 5 minutes). Remove from heat and stir in the vanilla extract.
Step 6 – Assemble the Cookies:
- Dip each shortbread cookie into the caramel sauce, then press the toasted coconut into the caramel. Allow the cookies to cool and set for about 15 minutes.
Step 7 – Drizzle with Chocolate:
- In a microwave-safe bowl, melt the chopped chocolate with vegetable oil in 20-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the top of the cookies.
Step 8 – Let Set and Serve:
- Allow the cookies to cool completely, and let the chocolate drizzle set before serving.
Notes
- Make-Ahead Tip: The shortbread dough can be made ahead and stored in the fridge for up to 2 days before baking.
- Coconut Toasting: Keep a close eye on the coconut while toasting to avoid burning.
- Vegan Option: Substitute the butter for a plant-based butter and use coconut cream instead of heavy cream.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.