Yesterday was one of my friend’s 21st birthday. He asked me if I knew how to make homemade samoas because it is his all time favorite Girl Scout cookie. I told him YES!, so Kayla and I made him a batch 🙂
Looking for more easy recipes? Check out my huge database of delicious, homemade goodies.
These cookies are a bit time consuming to make, but SO worth it.
- 1 cup butter soft
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 3 cups sweetened shredded coconut
- 12- oz chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 1 bag of semi sweet chocolate chips
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough in batches out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a baking sheet and cut a smaller center hole. Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Toast coconut over medium heat on your stove top until golden. Cool, stirring occasionally. Be careful, coconut burns easily! Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using a small offset spatula or spoon, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. Spread mixture onto the cookie by teaspoonfuls with an offset spatula.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the tiny corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
There were a couple of things I learned while making these that I thought I would share with you, just in case you have the same problem when you make them.
- Make sure not to roll your cookies out too thin. I rolled mine almost too thin and they were breaking when I was transferring them to the cooling rack.
- Don’t press too hard when adding your caramel and coconut mixture to the top. The cookies will break.
- When spreading your chocolate, only snip a teeny tiny corner off so you get the right sized stripes
So — there you have it! Homemade samoas. What copy cat foods have you made recently?