Homemade Samoa Girl Scout Cookies Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
15 minutes
Servings:
48 Cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla or coconut extract
  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 ½ cups shredded sweetened coconut
  • 1 (11-ounce) package soft caramels, divided
  • ⅓ cup heavy cream, divided
  • 1 (10-ounce) package bittersweet chocolate chips
  • 1 tablespoon neutral oil
Directions
  1. Beat the butter, confectioners' sugar, and extract in a stand mixer fitted with a paddle attachment until smooth.
  2. Add flour and salt and beat to combine.
  3. Transfer the dough to a sheet of parchment paper.
  4. Cover the dough with an additional sheet of parchment paper and roll it to a little over ¼-inch thickness.
  5. Transfer the parchment-covered dough to a baking sheet and chill for at least 15 minutes, or until firm.
  6. Preheat the oven to 375 F.
  7. Cut out cookies using a 1- or 1 ¼-inch cutter.
  8. Transfer the cookies to lined baking sheets.
  9. Use a ½-inch piping tip or cutter to cut out the center of each cookie.
  10. Roll out the dough scraps and repeat the process until you have about 48 cookies.
  11. Bake the cookies for 10-12 minutes, or until golden brown.
  12. Spread the shredded coconut out on a baking sheet.
  13. Bake the coconut, stirring occasionally, for 5-6 minutes, until golden brown and toasty.
  14. Place half of the caramels in a microwave-safe bowl along with 2 tablespoons heavy cream.
  15. Heat in short bursts, stirring occasionally, until the caramel is melted and smooth.
  16. Use the back of a cup or gloved hands to crust the coconut to small flakes.
  17. Add ¼ of the coconut to the caramel mixture, mixing to combine.
  18. Dip the tops of the cookies one at a time into the caramel mixture to coat. (Stir occasionally and adjust caramel with an extra splash of heavy cream as needed.)
  19. Repeat with remaining cookies, placing them back on the baking sheet and sprinkling with ¼ of the remaining coconut while still sticky.
  20. Make another batch of the melted caramel/cream mixture using the remaining caramels and 2 tablespoons cream. Repeat the process of adding coconut, dunking the remaining cookies, and sprinkling them with remaining coconut.
  21. Melt the chocolate and oil in the microwave until smooth.
  22. Use a fork to dip the bottoms of the coated cookies in chocolate. Return coated cookies to the baking sheets as you go.
  23. Drizzle the dipped cookies with remaining chocolate.
  24. Chill the cookies until firm, then serve.