- 1 cup (2 sticks) butter, room temperature
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk (I used buttermilk)
- 3 cups sweetened or unsweetened coconut
- 15 caramels or homemade caramel
- 1/4 tsp salt
- 3 tbsp milk
- Dark chocolate chips for drizzle
Samoa cookie, cake and bar recipes have been all over Pinterest ever since I got my account. Everytime I scrolled past one of the photos, I was reminded how much I wanted to make them. Samoas were definitely my favorite Girl Scout cookie growing up, but it’ so unfortunate that they are so processed. Not only does making your own taste better and fresher, but you can avoid ingesting hidden hydrogenated oils.
These are definitely not for the faint of heart because they do take a lot of time and patience. I would recommend making the shortbread dough the day before and keeping it in the refrigerator before rolling it out. It’s super sticky and I had to keep flouring the surface so that the cutouts would hold their shape. I used melted dark chocolate Ghiradelli chips for the dip and drizzle and I used Trader Joe’s fleur de sel caramels to make the topping. I actually would recommend using a more generic brand of caramels or making your own because the Trader Joe brand seemed to overheat and harden too much once I mixed it with the toasted coconut. The topping came out more like toffee rather than soft and chewy as it was meant to be. They still tasted really good, but the texture was definitely off. They look exactly like Girl Scout Samoas except a little bigger and I used cute flower cookie cutters.
In a large bowl, cream the butter and sugar until fluffy. In a separate bowl sift together the flour, baking powder, and salt and slowly add to the butter mixture. Add the vanilla and milk on low speed. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Roll out the dough until about 1/4 -1/2 inch thick and use 2 different size circular cookie cutters to create the traditional samoa shape. I used flower cookie cutters because I liked the look of them. Bake for 10-12 minutes until very lightly browned.
Meanwhile, toast the coconut on medium heat in a skillet stirring constantly until golden brown. You can also toast it in the oven, but I find that it’s more likely to burn.
Unwrap the caramels and place in microwave safe bowl with milk and salt. Microwave for 2-4 minutes in 30 second increments until smooth. Stir occasionally and be careful not to let the caramel overheat. Once melted mix in the toasted coconut.
Spread coconut topping on cooled cookies.
Finally, melt Ghiradelli chips in a microwave safe bowl in increments of 30 seconds on 50 % power until the chocolate can be stirred until smooth.
Line a baking sheet with parchment paper and tip each cookie bottom into the chocolate until covered. Place directly on parchment. Use a small squeeze bottle to drizzle the melted chocolate over the top. Refrigerate the cookies until the chocolate is set.
Enjoy with a tall glass of milk!