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 🙂
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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?