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This classic Samoas Cookies recipe brings all the nostalgia of Girl Scout cookie season right to your kitchen. Creating these iconic treats at home lets you enjoy that perfect combination of shortbread, caramel, toasted coconut, and chocolate any time you crave them. The process might seem involved, but the results are absolutely worth every step.
I first attempted these cookies during a pandemic lockdown when my daughter was devastated about missing cookie season. Now they've become our special mother-daughter baking tradition whenever we need a special treat.
Ingredients
- Unsalted butter: Provides the rich foundation for the shortbread cookies
- Sweetened coconut flakes: Toast beautifully for that signature flavor
- Store bought caramels: Save significant time without sacrificing quality
- Dark chocolate melting wafers: Create the perfect smooth coating that sets properly
- Heavy cream: Helps thin the caramel to the ideal consistency for binding the coconut
- Vanilla extract: Enhances the overall flavor profile of the shortbread base
Step-by-Step Instructions
- Prepare the shortbread dough:
- Start by creaming room temperature butter with salt for 2-4 minutes until truly light and fluffy. This creates the airy texture needed for perfect shortbread. Add both sugars, milk and vanilla, beating again until completely incorporated. The mixture should look pale and creamy.
- Mix in dry ingredients:
- Add flour and baking soda on low speed just until combined. Overmixing develops gluten which toughens cookies, so stop as soon as no dry streaks remain. The dough should be soft but not sticky.
- Roll and chill the dough:
- Form dough into a disk and roll between parchment paper to about ¼ inch thickness. The parchment prevents sticking without adding extra flour which would toughen the cookies. Chill for at least one hour which allows the butter to firm up completely for clean cutting.
- Toast the coconut:
- While dough chills, spread coconut evenly on a baking sheet and toast at 350°F for 10-15 minutes. Stir frequently to ensure even browning. The goal is a golden color throughout most pieces, which significantly enhances the flavor complexity. Transfer immediately to a parchment lined sheet to halt the cooking process.
- Cut and bake cookies:
- Once dough is thoroughly chilled, cut with a 2-inch round cutter and then use a smaller cutter or piping tip to create the center hole. Bake for 8-10 minutes just until edges begin to golden. The centers should remain quite pale for the perfect tender texture.
- Prepare caramel coconut mixture:
- Unwrap caramels and microwave with heavy cream until completely smooth. Reserve about ¼ cup, then mix the remainder thoroughly with toasted coconut until evenly coated. The mixture will be sticky but workable.
- Assemble cookies:
- Spread a thin layer of reserved caramel onto cooled cookies as adhesive. Add a generous mound of coconut mixture to each cookie, pressing gently to secure. Allow to set for 15-30 minutes before proceeding with chocolate.
- Add chocolate finishing:
- Melt chocolate with oil for smoothness. Dip bottoms of cookies in chocolate, tapping off excess. Place on lined baking sheet, then drizzle remaining chocolate across the tops for that signature finish. Allow chocolate to set completely before serving or storing.
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The step of spreading plain caramel directly onto the cookies before adding the coconut mixture was my breakthrough moment with this recipe. Without it, the coconut topping sometimes separated from the cookie base when bitten into. This simple addition creates the perfect bond between layers.
Make-Ahead Options
The shortbread dough can be prepared up to 3 days in advance and kept wrapped in the refrigerator. You can even cut the cookies and freeze them unbaked on a sheet pan, then transfer to a freezer bag for up to a month. Bake directly from frozen, adding just 1-2 minutes to the baking time. This makes these cookies much more approachable when broken into stages.
Troubleshooting Tips
If your caramel coconut mixture becomes too firm to work with, gently rewarm it in the microwave for 10-15 seconds. The texture should be sticky but spreadable. For cleaner work, keep a small bowl of water nearby to moisten your fingers when handling the coconut mixture. This prevents excessive sticking and makes the assembly process much more enjoyable.
Serving Suggestions
These cookies make a stunning addition to any cookie platter or dessert table. For an elevated presentation, place them in mini cupcake liners to prevent any potential sticking. They pair beautifully with coffee or milk for dipping. For a truly decadent dessert, crumble them over vanilla ice cream with a drizzle of warm caramel sauce.
Frequently Asked Questions
- → How do I toast the coconut?
Spread the shredded sweetened coconut on a baking sheet and toast in a 350°F oven for 10-15 minutes, stirring occasionally to prevent burning.
- → Can I use homemade caramel instead of store-bought?
Yes, you can use homemade caramel as long as the consistency is thick enough to blend with the toasted coconut.
- → What is the best way to melt the chocolate?
Melt the chocolate with a teaspoon of oil in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
- → How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.
- → What type of cookie cutter should I use?
Use a 2-inch round cookie cutter with a smaller circle in the center, or create the hole using a piping tip if necessary.