Description
Homemade samoas bring Girl Scout cookie magic right into kitchen with caramel-drizzled coconut rings dipped in rich chocolate. Crisp shortbread cookies dressed in toasted coconut and silky caramel create an irresistible treat you cannot resist.
Ingredients
Scale
Shortbread Cookies:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping Ingredients:
- 2 cups (170 grams) shredded sweetened coconut
- 15 ounces (425 grams) soft caramels (store-bought or homemade)
- 1 cup (170 grams) semi-sweet chocolate chips
- 3 tablespoons (45 milliliters) milk or heavy cream
- ¼ teaspoon salt
Instructions
- Craft the shortbread foundation by combining softened butter and sugar until silky, then gently incorporate vanilla extract for aromatic depth.
- Fold in flour and salt gradually, transforming the mixture into a cohesive dough that holds together smoothly.
- Dust work surface with flour and roll dough to approximately quarter-inch thickness, creating uniform circular bases with delicate center openings using precision cookie cutters.
- Transfer shaped cookies onto parchment-lined baking sheet, ensuring gentle golden edges through careful twelve-minute baking at moderate temperature.
- While cookies cool, transform shredded coconut into golden, fragrant morsels through careful oven-toasting, stirring intermittently to prevent scorching.
- Create luxurious caramel sauce by gradually melting caramel fragments with cream, developing a velvety, smooth consistency through gentle microwave technique.
- Harmoniously blend toasted coconut into warm caramel, creating a rich, textured coating that will adhere beautifully to shortbread foundations.
- Generously spread caramel-coconut mixture across cooled cookie surfaces, allowing slight setting time for optimal adherence.
- Melt chocolate chips into glossy, smooth liquid through careful microwave intervals, stirring consistently to prevent burning.
- Immerse cookie bottoms into molten chocolate, creating elegant dipped bases, then artfully drizzle remaining chocolate across cookie tops.
- Allow cookies to solidify at ambient temperature or within refrigerator, ensuring chocolate sets completely before storing in sealed container.
Notes
- Flour Selection Matters: Use all-purpose flour for a classic texture, or swap with gluten-free flour blend for celiac-friendly cookies that maintain a similar crumbly shortbread base.
- Coconut Toasting Technique: Watch coconut closely during toasting, stirring every minute to ensure even golden-brown color without burning, which can make the flavor bitter and unpleasant.
- Caramel Consistency Tip: If caramel becomes too thick, add a tiny splash of milk or cream to restore smooth spreadability, preventing clumpy or hard-to-apply topping.
- Chocolate Drizzling Hack: Use a squeeze bottle or zip-lock bag with a tiny corner snipped for precise, professional-looking chocolate lines across the cookie surface.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg