Homemade Samoa Cookies

Introduction

Homemade Samoa Cookies are a delightful recreation of the classic Girl Scout treat, featuring a buttery shortbread base topped with caramel-coated toasted coconut, drizzled with rich dark chocolate. These cookies are perfect for those who want to enjoy the irresistible combination of sweet, nutty, and chocolaty flavors any time of year. Easy to make and customizable, they are guaranteed to impress.

Ingredients

For the Shortbread Cookies:

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract

For the Coconut Topping:

3 cups shredded sweetened coconut
20 ounces caramel (store-bought or homemade)
4 tablespoons milk

For the Chocolate Coating:

12 ounces dark chocolate (chips or bars)

Instructions

Prepare the Shortbread Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter, mixing well.
- Add the milk and vanilla extract, blending until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll out the chilled dough on a floured surface to 1/8-inch thickness. Use cookie cutters to cut out rings (or use two cutters for a donut shape). Place on prepared baking sheets.
- Bake for 10-15 minutes, until pale golden. Cool completely on wire racks.
Prepare the Coconut Topping:
- Spread shredded coconut on a parchment-lined baking sheet and toast in the oven for 10-15 minutes, stirring every 3 minutes, until golden brown.
- In a double boiler, melt caramel with milk until smooth. Reserve half of the caramel for spreading on the cookies. Mix the other half with the toasted coconut.
Assemble the Cookies:
- Spread a thin layer of the reserved melted caramel on each cookie.
- Press the caramel-coconut mixture onto the cookies, ensuring even coverage.
Dip and Drizzle with Chocolate:
- Melt the dark chocolate in a double boiler. Dip the bottoms of each cookie into the chocolate, then place them on wax paper.
- Use a piping bag or zip-top bag with a corner cut off to drizzle melted chocolate over the top of the cookies.
Set and Serve:
- Allow the cookies to cool until the chocolate hardens. Store in an airtight container.

Conclusion

Homemade Samoa Cookies are a treat that combines rich, buttery shortbread with the indulgent flavors of caramel, toasted coconut, and dark chocolate. They’re a perfect project for baking enthusiasts and a guaranteed crowd-pleaser for any occasion. With these cookies, you can enjoy the magic of Samoas all year long. Give this recipe a try and savor the deliciousness!

For more details, visit the full recipe

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