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Samoas Cookies (Girl Scout Copycat) Recipe

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★★★★★

4.6 from 116 reviews

These Samoas Cookies are a delicious Girl Scout copycat featuring buttery shortbread cookies topped with a sticky caramel and toasted coconut mixture, finished with a decadent dark chocolate dip and drizzle. They combine a perfect balance of sweet, rich, and crunchy elements for an irresistible treat.

Ingredients

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Shortbread Cookies

  • 1/2 cup unsalted butter, room temperature
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 2 Tbsp powdered sugar
  • 1 Tbsp whole milk
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour, spooned and leveled
  • 1/4 tsp baking soda

Caramel Coconut Topping

  • 3 1/2 cups shredded sweetened coconut flakes
  • 15 oz caramels (soft, such as Wether’s)
  • 2–3 Tbsp heavy cream

Chocolate Coating

  • 10 oz Ghirardelli dark chocolate melting wafers
  • 1 tsp oil (canola or vegetable)

Instructions

  1. Cream the Butter: In a stand mixer fitted with the paddle attachment, cream the unsalted butter with salt for 2-4 minutes until smooth and fluffy. Add granulated sugar, powdered sugar, whole milk, and vanilla extract, then beat again for 1-2 minutes until well combined.
  2. Mix the Dough: Add the all-purpose flour and baking soda on low speed and mix just until the dough comes together, being careful not to overmix.
  3. Roll and Chill Dough: Form the dough into a disk and place it between two sheets of parchment paper. Roll out to about ¼ inch thickness. Transfer to a cookie sheet and chill in the refrigerator for at least 1 hour or up to overnight to firm up.
  4. Preheat and Toast Coconut: Preheat your oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast in the oven for 10-15 minutes, stirring frequently to avoid burning. Once toasted to a golden brown, transfer to a parchment-lined sheet to cool and stop further cooking.
  5. Cut Out Cookies: Remove the top parchment from chilled dough and use a 2-inch round cookie cutter to cut circles. To create the classic cookie ring shape, use a piping tip or smaller cutter to make a hole in the center of each cookie.
  6. Bake Cookies: Place cut-out cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until edges just start to turn golden. Let the cookies cool on the sheet briefly before transferring to a wire rack to cool completely.
  7. Re-roll Dough Scraps: Gather cookie dough scraps, re-roll between parchment paper, chill again until firm, then cut more cookies. Expect to make approximately 22-25 cookies in total.
  8. Melt Caramels: Unwrap caramels and place in a microwave-safe bowl with 2-3 tablespoons of heavy cream. Microwave in short increments, stirring until smooth. Add extra cream if needed to achieve a pourable but thick caramel consistency.
  9. Mix Caramel with Coconut: Pour most of the melted caramel into the toasted coconut and mix thoroughly until sticky and well combined. Reserve about ¼ to ⅓ cup of caramel for spreading on cookies.
  10. Assemble Coconut Topping: Spread a thin layer of reserved caramel on each shortbread cookie to act as glue. Mound the caramel-coconut mixture onto the cookies and press down slightly to adhere. Allow the topping to set for 15-30 minutes.
  11. Melt Chocolate: Microwave the dark chocolate melting wafers with the oil in short bursts until smooth and glossy, stirring well between intervals.
  12. Dip Cookies: Using a fork, dip the bottom half of each cookie into the melted chocolate. Tap off excess chocolate and place cookies on a Silpat or parchment-lined baking sheet.
  13. Drizzle Chocolate: Place remaining melted chocolate in a small ziplock bag, cut off a corner, and drizzle fine lines of chocolate over the tops of the cookies for decoration.
  14. Set and Serve: Allow the chocolate to set completely at room temperature or in the refrigerator before serving. Enjoy your homemade Samoas cookies!

Notes

  • Be mindful when toasting the coconut — stir frequently to avoid burning since ovens vary.
  • Using soft caramels like Wether’s makes melting easier, but homemade caramel can also be used.
  • To get the classic cookie shape, a piping tip works well to cut out the center hole.
  • Chilling the dough between rollouts helps maintain the cookie shape and texture.
  • For best chocolate coating results, add a bit of oil to thin the chocolate for dipping.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Samoas cookies, Girl Scout cookies, caramel coconut cookies, copycat recipe, shortbread cookies, toasted coconut, chocolate dipped cookies

Find it online: https://dailysimplerecipe.com/samoas-cookies-girl-scout-copycat-recipe/