Girl Scout cookie season may only last a few months out of the year, but I usually find myself dreaming about one of my favorite cookies—samoas—all year long. After seeing some homemade samoa recipes floating around Pinterest recently, I thought it might be fun to try to make our own version of the beloved classic…
As with any dessert endeavor, I enlisted the expertise of my favorite baker, Lauren Lowstan. She’s the best at creating simple and delicious recipes and as you’ll see below, these homemade samoas are no exception.
So, without further ado, say hello to your new favorite cookie…
For the cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
For the coconut topping:
- 3 cups shredded sweetened coconut
- 15 ounces caramels, unwrapped
- 3 tablespoons milk
- ¼ teaspoon salt
- 1 cup melting chocolate
For the cookies:
- Preheat the oven to 350ºF.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Whisk together the flour, baking powder and salt. Add in the milk and vanilla and beat until combined. Add dry ingredients and beat on low until just combined. Try not to over mix.
- Press dough into a disk, wrap in plastic wrap, and refrigerate for half an hour.
- When dough has chilled, roll it out onto a lightly floured surface until it is 1/8-inch thick. Cut out into 2″ circles with a donut cutter. Tip: If you don’t have a donut cutter, you could use a 2″ and 1″ circle cookie cutter.
- Bake the cookies for 10 minutes until the cookies are pale golden brown. Then let them cool completely.
For the topping:
- Bake the shredded coconut on a baking sheet for about 10 minutes, stirring coconut halfway, until all coconut is golden brown. Set aside to cool.
- Place the caramels, milk and salt in medium pot over low heat. Cook, stirring, until the caramels are fully melted. Add the shredded coconut to the caramel mixture.
- With a small spoon, or offset spatula, spread the coconut caramel mixture on top of each cookie. Tip: It might be a little hard to spread once mixture cools, so try to do it while your mixture is still warm.
- Melt the chocolate in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a parchment paper-lined baking sheet. Using a piping bag, drizzle the tops of each cookie with chocolate. Tip: You can also you a fork to drizzle for a more rustic look).
- Let chocolate harden and enjoy!
I promise these cookies are as delicious as they are beautiful. Thank you again to the lovely Lauren Lowstan for showing us how to recreate this classic!
What’s your favorite Girl Scout cookie?
Have you ever tried a homemade version?