Description
Irresistible Samoas cookies that combine chewy coconut, rich caramel, and velvety dark chocolate.
Ingredients
Scale
- 1 cup Unsalted butter
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 3/4 cup Powdered sugar
- 1/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 3 cups Shredded sweetened coconut flakes
- 14 ounces Caramels
- 1/2 cup Heavy cream
- 10 ounces Ghirardelli dark chocolate melting wafers
- 1 teaspoon Oil
Instructions
- In your stand mixer, combine the unsalted butter and salt. Beat on medium for 2-4 minutes until creamy and fluffy.
- Add granulated sugar, powdered sugar, whole milk, and vanilla extract to the bowl. Beat again for 1-2 minutes until everything is well integrated and smooth.
- Gently add the all-purpose flour and baking soda at low speed. Mix until the dough just comes together—don’t overwork it!
- Shape the dough into a disk and place it on parchment paper. Roll it out to about ¼ inch thick between two sheets.
- Wrap it up and chill the rolled-out dough for at least 1 hour.
- Preheat your oven to 350°F.
- Spread the shredded coconut on a baking sheet and toast in the preheated oven for about 10-15 minutes, stirring frequently.
- Use a 2-inch cookie cutter to cut out cookies from the dough. Bake for about 8-10 minutes until the edges just start to turn golden.
- In a microwave-safe bowl, unwrap the caramels and add heavy cream. Microwave in short increments, stirring between each, until fully melted.
- Pour most of your melted caramel into the toasted coconut. Mix until the coconut is fully coated, but save ¼-⅓ cup of caramel for later!
- Spread a thin layer of the reserved caramel on each cookie. Then gently mound the coconut mixture on top.
- Let your coconut topping set for about 15-30 minutes.
- In a microwave, combine the melting wafers and oil. Heat in short bursts until completely melted.
- Dunk the bottom half of each cookie into the melted chocolate and allow excess to drip off.
- Use any remaining melted chocolate to drizzle over the tops of the cookies.
Notes
- Ensure butter is at room temperature for better mixing.
- Store cookies in an airtight container to maintain freshness.
- Adjust toasting time based on your oven for perfect coconut.
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Samoas Cookies, Girl Scout Cookies, Coconut Cookies