Homemade Samoas Girl Scout Cookies

Ingredients You’ll Need

For the Shortbread Base:

• 2 cups all-purpose flour: The sturdy foundation for our cookie.
• 1/2 cup granulated sugar: For a touch of sweetness that balances the richness.
• 1/4 teaspoon salt: Enhances all the flavors and adds a subtle savory note.
• 1 cup (2 sticks) unsalted butter, very cold and cubed: The key to a tender, flaky shortbread. Use good quality butter for the best flavor.

For the Caramel Coconut Topping:

• 1 cup shredded sweetened coconut: Toasted to a golden perfection for that nutty aroma and delightful crunch.
• 1/2 cup (1 stick) unsalted butter: Melts into a luscious, gooey caramel binder.
• 1 cup light corn syrup: Provides the classic chewy texture and prevents crystallization. (See alternatives below if you prefer).
• 1 cup packed light brown sugar: Adds deep, molasses-like sweetness and caramel notes.
• 1/2 cup evaporated milk: Creates a smooth, rich caramel sauce.
• 1 teaspoon vanilla extract: A fragrant enhancer that rounds out the caramel flavor.

For the Chocolate Drizzle:

• 4 ounces semi-sweet or dark chocolate, chopped: For that irresistible dark chocolate coating.
• 1 tablespoon coconut oil or unsalted butter (optional): Helps the chocolate melt smoothly and shine.

Timing Your Bake

While the average cookie recipe might take around 30-40 minutes total, these homemade Samoas require a bit more assembly time due to the separate components, but the results are absolutely worth it! Allow ample chilling time for the shortbread and cooling time for the chocolate drizzle.

Step-by-Step Instructions

Step 1: Prepare the Shortbread Dough

In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a tender texture!

Step 2: Bake the Shortbread Bases

Gradually add 1-2 tablespoons of ice-cold water, just enough to bring the dough together into a cohesive ball. Be careful not to overmix. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut out 2.5-inch circles using a cookie cutter. Place the circles on the prepared baking sheets. Prick each cookie a few times with a fork to prevent puffing. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Caramel Coconut Topping

While the shortbread cookies are cooling, prepare the topping. In a medium saucepan, combine the butter, light corn syrup, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and let it boil for 3-5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract and the shredded coconut. The mixture will be thick and gooey.

Step 4: Assemble and Bake

Preheat your oven again to 350°F (175°C). Spread a generous layer of the warm caramel-coconut mixture evenly over each cooled shortbread cookie. Ensure you get a good amount of coconut in there for texture! Place the cookies back onto the baking sheets and bake for another 3-5 minutes, just until the caramel is bubbly and slightly darkened. This step helps set the topping.

Step 5: Prepare the Chocolate Drizzle

Remove the cookies from the oven and let them cool completely on the baking sheets. Once cooled, melt the chopped chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler. If using, stir in the coconut oil or butter to the melted chocolate for a smoother, shinier drizzle. Pour the melted chocolate into a piping bag with a small tip, or a zip-top bag with a corner snipped off.

Step 6: Decorate and Set

Drizzle the melted chocolate back and forth over the top of the caramel-coconut layer. Be artistic! Let the cookies sit at room temperature until the chocolate is set, or place them in the refrigerator for about 15-20 minutes to speed up the setting process. Your homemade Samoas are ready to be devoured!

Nutritional Information (Approximate per cookie)

• Calories: 250-300 (will vary based on exact ingredient amounts and cookie size)
• Fat: 15-20g
• Carbohydrates: 30-40g
• Sugar: 20-25g
• Protein: 2-3g

*Note: This is an estimated nutritional breakdown. Actual values may vary.

Healthier Alternatives

Craving that Samoa flavor with a slightly lighter touch? Here are a few swaps:

• For the Shortbread: Use whole wheat pastry flour for added fiber. You can also reduce the sugar slightly and increase the butter by a tablespoon or two for a richer flavor profile with less sugar.
• For the Caramel: Swap half of the light corn syrup with date paste or a sugar-free syrup alternative like allulose or erythritol. For the coconut, use unsweetened shredded coconut and lightly toast it yourself to control sweetness. Use dark chocolate with a higher cocoa percentage (70% or more) for the drizzle, as it contains less sugar.
• Portion Control: Simply enjoy one cookie instead of two! The intense flavor means a little goes a long way.

Serving Suggestions

These homemade Samoas are best enjoyed with a cold glass of milk, a hot cup of coffee, or a refreshing cup of tea. They make a stunning addition to any cookie platter, a perfect potluck dessert, or a delightful treat to share with loved ones. They’re also fantastic for bake sales and birthdays!

Common Mistakes to Avoid

• Overmixing the Shortbread Dough: This can lead to tough cookies instead of tender ones.
• Not Chilling the Dough: Chilling prevents the cookies from spreading too much when baked.
• Caramel Too Thin or Too Thick: Don’t over-boil the caramel sauce; follow the time guide. If it seems too thin, it will likely thicken as it cools. If it’s too thick, it will be hard to spread.
• Attempting to Drizzle Warm Cookies: Always ensure the cookies are completely cool before adding the chocolate drizzle to prevent melting.

Storing Your Homemade Samoas

Store your cooled homemade Samoas in an airtight container at room temperature for up to 5 days. If you live in a warm or humid climate, or if your caramel topping seems particularly soft, you might want to store them in the refrigerator to prevent them from getting too sticky, although this can slightly firm up the shortbread. Ensure they are completely cooled before storing.

Frequently Asked Questions

Enjoy Your Homemade Samoa Masterpiece!

There’s nothing quite like the satisfaction of creating your own version of a beloved classic. These homemade Samoas capture all the magic of the original with a personal touch. The combination of buttery shortbread, luscious caramel-coconut topping, and rich chocolate is truly irresistible. So, gather your ingredients, put on your favorite apron, and get ready to bake up a batch of pure joy. Happy baking!

Homemade Samoas Girl Scout Cookies

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• Author: Chef Emy

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Description

Homemade Samoas Girl Scout Cookies are the ultimate indulgence for caramel, coconut, and chocolate lovers. With a buttery shortbread base, a chewy caramel-coconut topping, and a drizzle of rich chocolate, these cookies are a perfect treat for any occasion. Whether you’re recreating childhood memories or trying a new baking challenge, this recipe will leave everyone impressed!

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Ingredients

• For the Shortbread Base:
• For the Topping:

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Instructions

1. Preheat the Oven:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Shortbread Base:Cream the butter and sugar together in a bowl until light and fluffy.Stir in the vanilla extract, then gradually add the flour and mix until a dough forms.Roll out the dough to 1/4-inch thickness. Use a 2-inch round cutter to cut out the cookies, then cut a small hole in the center of each round.
3. Cream the butter and sugar together in a bowl until light and fluffy.
4. Stir in the vanilla extract, then gradually add the flour and mix until a dough forms.
5. Roll out the dough to 1/4-inch thickness. Use a 2-inch round cutter to cut out the cookies, then cut a small hole in the center of each round.
6. Bake the Cookies:Place the cut-out cookies on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
7. Place the cut-out cookies on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
8. Toast the Coconut:Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until golden brown.
9. Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until golden brown.
10. Prepare the Topping:Heat the caramel sauce in a saucepan until smooth and pourable. Add a tablespoon of milk if needed.Mix the toasted coconut into the caramel until well combined.
11. Heat the caramel sauce in a saucepan until smooth and pourable. Add a tablespoon of milk if needed.
12. Mix the toasted coconut into the caramel until well combined.
13. Assemble the Cookies:Spoon the caramel-coconut mixture onto each shortbread cookie, spreading it evenly. Let set for 15-20 minutes.
14. Spoon the caramel-coconut mixture onto each shortbread cookie, spreading it evenly. Let set for 15-20 minutes.
15. Dip and Drizzle with Chocolate:Dip the bottoms of each cookie into the melted chocolate, allowing the excess to drip off. Place back on parchment paper.Drizzle the tops of the cookies with the remaining melted chocolate for the classic Samoas look.
16. Dip the bottoms of each cookie into the melted chocolate, allowing the excess to drip off. Place back on parchment paper.
17. Drizzle the tops of the cookies with the remaining melted chocolate for the classic Samoas look.
18. Let the Cookies Set:Allow the cookies to set at room temperature, or place them in the refrigerator for faster results.
19. Allow the cookies to set at room temperature, or place them in the refrigerator for faster results.

Notes

Storage Tips:Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.Freeze individually wrapped cookies for up to 2 months and thaw before serving.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
Freeze individually wrapped cookies for up to 2 months and thaw before serving.
Tips for Success:Toasting the coconut is key for maximum flavor.Use high-quality chocolate for the best results.Work quickly with the caramel-coconut topping as it thickens as it cools.
Toasting the coconut is key for maximum flavor.
Use high-quality chocolate for the best results.
Work quickly with the caramel-coconut topping as it thickens as it cools.