Craving the nostalgic taste of Girl Scout Cookies but can’t wait for the season? These Homemade Samoas (Girl Scout Cookies) are a perfect solution! With a crispy cookie base, a chewy caramel-coconut topping, and a luscious drizzle of chocolate, these cookies are an irresistible treat for any sweet tooth. Whether you’re reminiscing about childhood memories or simply looking for a delicious dessert, this recipe is sure to satisfy.
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
For the Topping:
3 cups sweetened shredded coconut
12 oz chewy caramels
3 tablespoons milk
1/4 teaspoon salt
For the Chocolate:
8 oz semisweet chocolate, melted
Directions:
Make the Cookies:
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix Dry Ingredients: Add the flour, baking powder, and salt to the butter mixture and mix until combined.
Add Wet Ingredients: Stir in the vanilla extract and milk until the dough comes together.
Shape Cookies: Roll the dough out to about 1/4 inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to cut out the center to create donut-shaped cookies.
Bake: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely.
Make the Topping:
Toast Coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes, stirring occasionally, until golden brown.
Melt Caramel: In a microwave-safe bowl, combine the caramels, milk, and salt. Microwave in 30-second intervals, stirring in between, until the caramels are melted and smooth.
Combine: Stir the toasted coconut into the melted caramel mixture until well combined.
Assemble the Cookies:
Top Cookies: Spread the caramel-coconut mixture on top of each cooled cookie.
Dip in Chocolate: Dip the bottoms of the cookies into the melted semisweet chocolate and place them on parchment paper to set.
Drizzle Chocolate: Drizzle the remaining melted chocolate over the tops of the cookies.
Serving Tips:
Presentation: Arrange the cookies on a decorative platter for a beautiful presentation. You can sprinkle extra toasted coconut or drizzle additional melted chocolate over the platter for an elegant touch.
Pairing: Serve the cookies with a glass of cold milk, a cup of hot coffee, or a mug of hot chocolate. Their rich, sweet flavors complement a variety of beverages.
Occasions: These cookies are perfect for special occasions like holiday parties, bake sales, or as gifts. Place them in decorative boxes or tins lined with parchment paper for a delightful homemade gift.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a sheet of parchment paper between layers of cookies.
Refrigeration: If you live in a warm climate or want to extend the shelf life, store the cookies in the refrigerator. They will keep for up to 2 weeks. Let them come to room temperature before serving for the best taste and texture.
Freezing: For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or resealable plastic bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.
Preventing Stickiness: To prevent the caramel-coconut topping from sticking, place a piece of wax paper or parchment paper between each cookie when storing them.
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FAQs:
Can I use store-bought caramel sauce instead of melting caramels for the topping?
While store-bought caramel sauce can be used as a shortcut, it may not have the same thickness and chewiness as melted caramels. For the best texture and authentic taste, it’s recommended to melt chewy caramels with milk and salt.
How do I prevent the dough from sticking to the rolling pin and surface when shaping the cookies?
To prevent sticking, lightly flour the rolling pin and surface before rolling out the dough. You can also place the dough between two sheets of parchment paper and roll it out that way. Chilling the dough for 15-20 minutes before rolling can also help reduce stickiness.
Can I use a different type of chocolate for dipping and drizzling?
Yes, you can use milk chocolate, dark chocolate, or even white chocolate instead of semisweet chocolate. Choose your favorite type of chocolate or mix and match for a unique twist.
Can these cookies be made gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend. Ensure that the blend contains a binder like xanthan gum for the best results. Also, double-check that all other ingredients, including caramels and chocolate, are gluten-free.
Conclusion:
These Homemade Samoas are a delightful twist on a classic favorite. Perfect for sharing or enjoying with a cup of coffee, they bring the iconic Girl Scout Cookie experience right to your kitchen. The combination of crispy cookies, chewy caramel-coconut topping, and rich chocolate makes for an indulgent treat that’s hard to resist. Make a batch today and enjoy the flavors you love, any time of year!
📖 Recipe:
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Homemade Samoas (Girl Scout Cookies)
- Total Time: 50 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Homemade Samoas (Girl Scout Cookies) are a delicious, homemade version of the classic caramel-coconut cookie. These delightful treats feature a buttery, crispy cookie base topped with a chewy caramel-coconut mixture and a drizzle of rich chocolate. Perfect for satisfying your sweet tooth, these cookies are easy to make and ideal for sharing or gifting.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
For the Topping:
3 cups sweetened shredded coconut
12 oz chewy caramels
3 tablespoons milk
1/4 teaspoon salt
For the Chocolate:
8 oz semisweet chocolate, melted
Instructions
- Make the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Add flour, baking powder, and salt; mix until combined.
- Add vanilla extract and milk; mix until dough forms.
- Roll dough to 1/4 inch thickness. Cut out circles with a 2-inch cutter, then cut out centers with a smaller cutter.
- Bake for 10-12 minutes until edges are lightly golden. Let cool completely.
- Make the Topping:
- Toast coconut in the oven at 350°F (175°C) for 10 minutes, stirring occasionally.
- Melt caramels with milk and salt in a microwave-safe bowl, stirring until smooth.
- Mix toasted coconut into melted caramel.
- Assemble the Cookies:
- Spread caramel-coconut mixture on top of each cooled cookie.
- Dip bottoms of cookies in melted chocolate and place on parchment paper to set.
- Drizzle remaining chocolate over the tops of the cookies.
- Let Set:
- Allow cookies to set until the chocolate is firm. Refrigerate to speed up the process.
Notes
For a gluten-free version, use a gluten-free all-purpose flour blend with xanthan gum.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
