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Samoas Girl Scout Cookies Recipe

American · Dessert · 55 min total

Homemade version of the classic caramel, coconut, and chocolate Girl Scout cookie. A buttery shortbread base topped with toasted coconut and caramel, then drizzled with chocolate.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 cups sweetened shredded coconut
• 1 (11-ounce) bag soft caramel candies
• 3 tablespoons milk
• 1 cup semisweet chocolate chips
• 1 teaspoon coconut oil (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Mix in flour and salt until a dough forms.
3. Roll dough into 1-inch balls and place on prepared baking sheet. Flatten each ball into a 2-inch round (use a glass bottom if needed). Bake for 10-12 minutes, until edges are lightly golden. Let cool completely.
4. Spread coconut on a separate baking sheet and toast in the oven for 5-7 minutes, stirring halfway, until golden. Set aside.
5. In a microwave-safe bowl, combine caramels and milk. Microwave in 30-second intervals, stirring until smooth. Fold in toasted coconut.
6. Spoon a small amount of caramel-coconut mixture onto each cookie, spreading to cover. Let set for 10 minutes.
7. Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over cookies or dip the bottoms. Let set completely before serving.

Tips

• Store in an airtight container at room temperature for up to a week.
• For a cleaner drizzle, use a piping bag or fork to apply chocolate.
• If caramel mixture is too thick, add an extra tablespoon of milk.

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