Girl Scout-Inspired Samoas
A homemade copycat of the popular caramel, coconut, and chocolate ring cookie, enjoyable all year.
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Instructions
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Preheat the oven to 350°F.
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Cream butter and sugar until light, then beat in vanilla.
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Combine flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, then mix in milk until just combined.
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Form the dough into a ball, wrap, and refrigerate for at least 1 hour.
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Roll the chilled dough to 1/4-inch thickness. Use a doughnut cutter to create cookies, then re-roll and cut scraps. Arrange cookies on parchment-lined baking sheets.
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Bake cookies for 10 to 12 minutes until set, then transfer to a rack to cool.
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Reduce oven temperature to 325°F. Spread coconut flakes on a baking sheet and toast for 5 to 10 minutes, stirring halfway, then cool.
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Microwave caramels and heavy cream for 2 minutes, then stir. Continue microwaving in 30-second intervals until completely melted. Stir in vanilla and salt.
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Spread 1 to 2 teaspoons of caramel onto each cooled cookie.
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Mix toasted coconut into the remaining caramel. Spoon about a tablespoon of this mixture onto the top of each cookie, molding it evenly, then place on fresh parchment paper.
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Melt the chocolate chips until smooth.
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Dip the bottom of each cookie into the melted chocolate. Return to parchment, then drizzle the tops with remaining chocolate.
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Cool cookies completely for at least 1 hour before serving.