Description
Indulge in the deliciousness of homemade Samoas, reminiscent of the iconic Girl Scout Cookies. These cookies feature a buttery shortbread base, luscious caramel-coconut topping, and a decadent chocolate drizzle.
Ingredients
Scale
For the shortbread base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the topping:
- 2 1/2 cups shredded sweetened coconut
- 1 1/2 cups soft caramels (about 11 oz)
- 3 tablespoons heavy cream
For the chocolate base & drizzle:
- 10 oz semi-sweet or dark chocolate, chopped or chips
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the shortbread base: Cream butter and sugar, add vanilla, mix in flour and salt, roll out dough, cut into rings, and bake until golden.
- Prepare the topping: Toast coconut until golden, melt caramels with cream, mix in coconut, spoon onto cooled cookies.
- Chocolate base & drizzle: Melt chocolate, dip cookies, drizzle with chocolate, and chill to set.
- Chill and store: Chill cookies in the fridge for 30 minutes before storing in an airtight container.
Notes
- To make them dairy-free, use plant-based butter, dairy-free chocolate, and coconut milk instead of cream.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
