Samoa Cookies

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Samoa Cookies (Inspired by Girl Scout Samoas)

Ingredients:

  • 2 sticks butter (softened)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/3 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cornstarch

For the Caramel Coconut Topping:

  • 1 1/2 cups shredded coconut
  • 1 cup caramel sauce (store-bought or homemade)
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips (for dipping)

Directions:

1. Prepare the Dough:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This may take about 3-5 minutes.
  3. Add the eggs and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  6. Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes to make the dough easier to handle.

2. Shape the Cookies:

  1. Once chilled, remove the dough from the refrigerator. Roll it out on a lightly floured surface to about 1/4 inch thick.
  2. Using a round cookie cutter, cut out circles. Then, use a smaller cutter to remove the center of each circle, forming a ring shape.
  3. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between them.
  4. Bake for 8-10 minutes or until the edges are golden brown.
  5. Let the cookies cool completely on a wire rack.

3. Prepare the Topping:

  1. While the cookies are cooling, toast the shredded coconut. Spread the coconut in an even layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.
  2. In a saucepan over low heat, melt the caramel sauce, adding the milk and vanilla extract. Stir until smooth and combined.
  3. Once the cookies are cool, dip each cookie into the caramel sauce, ensuring the entire top is covered.
  4. Immediately sprinkle the toasted coconut over the caramel, pressing gently to ensure it sticks.

4. Finish with Chocolate:

  1. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
  2. Dip the bottoms of the cookies into the melted chocolate or drizzle chocolate over the top for decoration.
  3. Place the cookies on a parchment-lined tray to set.

5. Let the Chocolate Set:

  • Allow the chocolate to harden completely at room temperature or in the refrigerator for faster results.

Tips:

  • Chilling the dough: It’s essential to chill the dough to prevent the cookies from spreading too much and losing their shape during baking.
  • Caramel consistency: If the caramel sauce is too thick after adding milk, you can warm it up slightly to achieve the desired consistency for easier spreading.
  • Toasting coconut: Toasting the coconut enhances its flavor and ensures it doesn’t burn easily when applied to the caramel.

Final Thoughts:

This Samoa-inspired cookie recipe is sure to impress with its perfect blend of buttery shortbread, caramel, toasted coconut, and chocolate. It’s a fantastic twist on the classic Girl Scout cookie, and it looks like you’ve nailed the balance of flavors and textures! Enjoy these delicious cookies, and happy baking! 🍪🎉

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