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Homemade Samoas Cookies

Homemade Samoas Cookies
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Homemade Samoas Cookies perfectly recreate the iconic Girl Scouts treat featuring chewy caramel, toasted coconut, and rich chocolate drizzled over a soft cookie base. This easy-to-make recipe uses simple pantry ingredients and can be customized for dietary preferences, offering a delicious balance of chewy and crunchy textures ideal for sharing or gifting.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients & Sugars

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract

Toppings

  • 2 cups sweetened shredded coconut
  • 3/4 cup caramel sauce (homemade or store-bought), warmed
  • 1/2 cup semi-sweet chocolate chips or melting chocolate

Instructions

  1. Prepare the cookie dough: Cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, blending until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined, taking care not to over-mix to maintain tender cookies.
  2. Shape and bake the cookie bases: Roll the dough into small balls and flatten them slightly on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes until the edges are lightly golden but the centers remain soft. Let the cookies cool completely before adding toppings.
  3. Toast the coconut: Spread the shredded coconut evenly on a separate baking sheet and toast in the same oven for about 5 minutes until golden brown, stirring once midway to ensure even toasting. Remove and let cool.
  4. Add caramel layer: Spread a generous amount of warm caramel sauce on each cooled cookie base. The warmth helps the caramel adhere and meld with the cookie for that signature gooey texture.
  5. Top with toasted coconut: Gently press the toasted shredded coconut onto the caramel layer, ensuring an even coating to create the perfect chewy and crunchy contrast.
  6. Drizzle chocolate: Melt the semi-sweet chocolate and drizzle it over the coconut-topped cookies using a fork or piping bag in a zig-zag pattern. Allow the chocolate to set at room temperature or in the refrigerator before serving or storing.

Notes

  • Chill the dough for at least 30 minutes before baking to reduce spreading and enhance flavor.
  • Use high-quality caramel sauce; homemade caramel provides the best depth of flavor, though store-bought is a convenient alternative.
  • Toast coconut carefully to avoid burning; it can quickly turn from golden to bitter.
  • Feel free to experiment with milk or white chocolate for the drizzle to vary flavor.
  • Ensure cookies are completely cooled before adding caramel and toppings to prevent sliding.

Nutrition

Keywords: Homemade Samoas Cookies, Samoa cookies, Girl Scouts cookies replica, caramel coconut cookies, chewy cookies, toasted coconut, chocolate drizzle

Find it online: https://juliaglam.com/homemade-samoas-cookies/