ADVERTISEMENT
Homemade Samoas: A Delicious Treat You Can Make at Home
If you’re a fan of Girl Scout Cookies, then you’re probably no stranger to the irresistible flavor of Samoas — those chewy, caramel-filled, coconut-covered cookies with a delicious chocolate drizzle. While it’s always fun to support the Girl Scouts, there’s something incredibly satisfying about making your favorite treats at home. Plus, homemade Samoas let you enjoy these cookies year-round, without waiting for cookie season!
Making Samoas from scratch might sound complicated, but it’s surprisingly easy — and you’ll be so glad you did! With just a few simple ingredients, you can recreate the magic of Samoas in your own kitchen. Here’s the step-by-step guide to making these gooey, chewy, and perfectly crunchy cookies.
Ingredients:
For the cookie base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed)
For the caramel-coconut topping:
- 1 1/2 cups shredded sweetened coconut
- 1 cup caramel (store-bought or homemade — see instructions below)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the chocolate drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (or coconut oil for a different flavor)
Instructions:
1. Prepare the Cookie Base:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined. If the dough is too dry, add milk 1 tablespoon at a time until the dough comes together. It should be soft, but not sticky.
- Roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles (about 2 inches in diameter). Use a smaller round cutter or the tip of a bottle to cut out the center of each circle, making a donut-like shape.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes or until the edges are lightly golden brown. Once baked, remove them from the oven and allow them to cool completely on a wire rack.
2. Prepare the Caramel-Coconut Topping:
- While your cookies are cooling, it’s time to prepare the caramel topping. If you’re using store-bought caramel, melt it in a microwave-safe bowl in 20-second intervals, stirring in between, until it’s fully melted and smooth.
- In a large skillet over medium heat, toast the shredded coconut until golden brown. Stir often to prevent burning — this should take about 4-5 minutes. Once toasted, set aside to cool slightly.
- Combine the melted caramel, heavy cream, and vanilla extract in a lar
