Description
Homemade Samoas cookies! Copycat Girl Scout cookies with crisp shortbread, chewy caramel coconut topping, and decadent chocolate drizzle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 14 ounces sweetened shredded coconut
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil (or vegetable shortening)
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer). Scrape down the sides of the bowl occasionally.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the dough.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll Out and Cut the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Then, use a smaller round cutter (about 3/4-inch) to cut out the centers of the cookies, creating the signature Samoas hole.
- Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Melt Butter, Sugar, and Corn Syrup: In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring to a Boil: Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Use a candy thermometer to ensure the mixture reaches the soft ball stage (235-240°F).
- Stir in Cream and Vanilla: Remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Be careful, as the mixture may bubble up when you add the cream.
- Add Coconut: Stir in the shredded coconut until it is evenly coated with the caramel.
- Let Cool Slightly: Let the caramel coconut mixture cool slightly for about 10-15 minutes.
- Spoon Caramel Coconut onto Cookies: Spoon a generous amount of the caramel coconut mixture onto each cookie, spreading it evenly to the edges.
- Let Set: Place the cookies on a wire rack lined with parchment paper and let the caramel coconut topping set for at least 30 minutes, or until it is firm to the touch. You can speed up this process by placing the cookies in the refrigerator.
- Melt Chocolate and Coconut Oil: In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil (or vegetable shortening) together until smooth. If using a microwave, heat in 30-second intervals, stirring in between, to prevent burning.
- Dip the Bottoms of the Cookies: Dip the bottoms of the cookies into the melted chocolate, covering them completely. Place the cookies back on the wire rack lined with parchment paper.
- Drizzle with Chocolate: Transfer the remaining melted chocolate to a piping bag or a zip-top bag with a small corner snipped off. Drizzle the chocolate over the tops of the cookies in a zig-zag pattern.
- Let Set Completely: Let the chocolate set completely before serving. This may take several hours at room temperature, or you can speed up the process by placing the cookies in the refrigerator for about 30 minutes.
Notes
- Use room temperature ingredients for the cookies.
- Don’t overmix the cookie dough.
- Chilling the dough is essential.
- Use a candy thermometer for the caramel.
- Work quickly with the caramel coconut mixture.
- Store in an airtight container at room temperature.
- Prep Time: 45 minutes
- Cook Time: 20 minutes