Description
Irresistible samoas cookies combine caramel, chocolate, and toasted coconut in a nostalgic Girl Scout-inspired treat. Bakers can create these delightful shortbread rounds at home with simple ingredients and minimal baking skills.
Ingredients
Scale
- 2 cups (470 ml) all-purpose flour
- 1 cup (226 g) unsalted butter, at room temperature
- 3 cups (240 g) shredded sweetened coconut
- 15 oz (425 g) soft caramels
- 8 oz (226 g) dark chocolate
- ½ cup (100 g) sugar
- ½ tsp vanilla extract
- 3 tbsps (45 ml) milk
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp salt
- 3 tbsps (45 ml) milk
Instructions
- Butter Preparation: Cream butter and granulated sugar in a stand mixer until fluffy and pale, creating an airy base for the cookie dough.
- Dry Ingredient Fusion: Sift flour, baking powder, and salt together, ensuring even distribution of dry components.
- Dough Formation: Gradually mix flour mixture into creamed butter, adding milk and vanilla extract to form a cohesive dough. Divide into two disks and chill for one hour to enhance texture and flavor.
- Cookie Shaping: Roll chilled dough to 1/8-inch thickness on a floured surface. Cut circular shapes using a ring-shaped cookie cutter and arrange on parchment-lined baking sheets.
- Initial Baking: Roast at 350°F for 10-12 minutes, rotating midway to achieve uniform golden-brown coloration. Transfer to a cooling rack.
- Coconut Toasting: Spread unsweetened coconut flakes on a baking sheet and toast until golden, stirring frequently to prevent burning.
- Caramel Preparation: Melt caramel candies with heavy cream and salt in a double boiler, creating a smooth, rich sauce.
- Coconut Caramel Coating: Blend most of the caramel sauce with toasted coconut flakes. Spread remaining caramel on cookie surfaces and press coconut mixture on top.
- Chocolate Finishing: Melt dark chocolate using a double boiler. Dip cookie bottoms and drizzle chocolate across tops for a decorative touch.
- Final Setting: Allow cookies to rest until chocolate completely sets, typically 30-45 minutes.
Notes
- Chill Dough Properly: Refrigerate dough for exactly 60 minutes to achieve optimal texture and prevent excessive spreading during baking.
- Toast Coconut Carefully: Watch coconut flakes closely while toasting, stirring frequently to prevent burning and ensure even golden-brown color.
- Manage Caramel Consistency: Keep caramel sauce at a smooth, spreadable temperature; reheat gently if it begins to harden during preparation.
- Chocolate Drizzling Technique: Use a fork held slightly above cookies for clean, thin chocolate lines that create professional-looking decoration.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 175
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg