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!
Thank you for reading this post, don't forget to subscribe!Ingredients
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.
Frequently Asked Questions
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.
