Description
Scrumptious Samoas cookies bring Hawaiian-inspired coconut caramel magic to classic Girl Scout treat lovers. Rich chocolate drizzles and toasted coconut edges create irresistible homemade cookie perfection that will delight cookie enthusiasts everywhere.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels
- 8 ounces dark chocolate
Sweeteners and Flavorings:
- ½ cup sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk
- ¼ teaspoon salt
Baking Essentials:
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons milk
Instructions
- In a stand mixer with paddle attachment, thoroughly cream butter and granulated sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
- In a separate mixing bowl, carefully sift together all-purpose flour, baking powder, and salt until well combined.
- Gradually incorporate the flour mixture into the creamed butter, mixing on low speed and adding in three separate batches to ensure even distribution.
- Pour in whole milk and pure vanilla extract, blending until the dough begins to form cohesive clusters.
- Divide the dough into two equal portions, using hands to compress and shape into compact disks.
- Wrap each disk tightly in plastic wrap and refrigerate for 60 minutes (1 hour) to allow the dough to firm up.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch thickness using a rolling pin.
- Using a ring-shaped cookie cutter, cut out circular cookies and arrange them on parchment-lined baking sheets.
- Bake the cookies for 10-12 minutes, rotating the baking sheet midway to ensure uniform golden-brown coloration.
- Transfer baked cookies to a wire cooling rack and allow to cool completely.
- Spread unsweetened coconut flakes on a parchment-lined baking sheet and toast in the oven for 8-10 minutes, stirring frequently to prevent burning.
- Create caramel sauce by melting caramel candies, heavy cream, and a pinch of salt in a double boiler, stirring continuously until smooth.
- Combine approximately 75% of the caramel sauce with toasted coconut flakes in a mixing bowl.
- Spread remaining caramel sauce carefully across the surface of cooled cookies.
- Press coconut mixture onto each caramel-coated cookie, ensuring even coverage.
- Melt dark chocolate using a double boiler or microwave, maintaining a smooth consistency.
- Dip cookie bottoms into melted chocolate, placing them on wax paper-lined baking sheets.
- Drizzle additional melted chocolate across cookie tops using a fork for decorative effect.
- Allow cookies to rest until chocolate sets completely, approximately 30-45 minutes.
Notes
- Chill the dough thoroughly to ensure a crisp, well-structured cookie that holds its shape during baking.
- Toast coconut carefully, stirring frequently to prevent burning and achieve a rich, golden-brown color.
- Use a double-boiler for melting caramels to prevent scorching and create a smooth, even consistency.
- Work quickly when spreading caramel and coconut topping to maintain the right temperature and texture.
- Allow sufficient cooling time between each step to help layers set properly and enhance flavor development.
- Store cookies in an airtight container to preserve their crisp texture and prevent coconut from becoming soggy.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg