Samoas cookies, also known as Caramel deLites, are a beloved treat featuring crispy shortbread cookies topped with caramel, toasted coconut, and a drizzle of rich chocolate. These cookies combine sweet, buttery, and slightly salty flavors, making them an irresistible snack or dessert. Perfect for any occasion, homemade Samoas are a delightful way to enjoy a classic favorite with a fresh, homemade touch!
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For the Shortbread Cookies
- 1 cup (230 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
For the Topping
- 2 cups (180 g) shredded coconut
- 1 ½ cups (300 g) caramel candies
- 3 tbsp milk
- ½ cup (90 g) semisweet chocolate chips
Directions
Step 1: Make the Shortbread Dough
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract, then gradually mix in the flour and salt until a dough forms.
Step 2: Shape and Bake the Cookies
Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out the cookies, and use a smaller cutter to create a hole in the center of each cookie. Place the cookies on a lined baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely.
Step 3: Toast the Coconut
Spread the shredded coconut evenly on a baking sheet. Toast it in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye to prevent burning.
Step 4: Prepare the Caramel Mixture
In a microwave-safe bowl, melt the caramel candies with the milk in 30-second intervals, stirring between each, until smooth. Mix the toasted coconut into the melted caramel until fully coated.
Step 5: Assemble the Cookies
Spread a layer of the caramel-coconut mixture onto each cookie. Allow the topping to set for 10-15 minutes.
Step 6: Add the Chocolate Drizzle
Melt the semisweet chocolate chips in the microwave in 30-second bursts, stirring until smooth. Drizzle the melted chocolate over the cookies using a spoon or piping bag. Optionally, dip the bottoms of the cookies in chocolate for an extra treat. Let the chocolate set completely before serving.
Notes
- Caramel substitute: You can use homemade caramel sauce if you prefer a more natural option.
- Storage: Store Samoas cookies in an airtight container at room temperature for up to 5 days.
- Cookie cutter tip: If you don’t have a round cutter with a center hole, use a large and small bottle cap to create the shapes.
Conclusion
These homemade Samoas cookies offer a perfect balance of crisp shortbread, chewy caramel, toasted coconut, and chocolate drizzle. Whether you’re a longtime fan of the classic Girl Scout cookie or trying it for the first time, this recipe delivers delicious results that everyone will love.
Samoas Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut toasted
- 1 cup caramel sauce
- 8 ounces semisweet chocolate
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add flour and mix until a dough forms.
- Roll out the dough and cut into circles using a cookie cutter. Place on a baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden. Cool completely.
- Spread caramel sauce over each cookie, then press coconut into the caramel.
- Melt chocolate and drizzle over the tops of the cookies.
