Got it! Here’s a more detailed version of the Samoa Cookie recipe with step-by-step instructions to make everything clearer and easier to follow. I’ll break down the process into even more manageable parts.
Samoa Cookies 🍪🍫 (Girl Scout Copycat Recipe)
These Samoa cookies are everything you love about the Girl Scout classic, but even better when homemade! With a buttery cookie base, toasted coconut, chewy caramel filling, and a rich chocolate drizzle, you’ll be hooked after the first bite.
Ingredients:
For the Cookie Base:
- 2 sticks butter (softened to room temperature, not melted)
- 1 cup brown sugar (packed, light or dark)
- ½ cup granulated sugar (regular sugar)
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- â…“ tsp baking powder
- 1 tsp salt
- 2 tsp cornstarch (this helps create a chewy texture and softens the cookie)
For the Caramel-Coconut Topping:
- 2 cups shredded sweetened coconut (you want sweetened coconut here for the right flavor and texture)
- 1 cup caramel bits or 12 soft caramels (unwrapped)
- 2 tbsp heavy cream (for the caramel)
- 1 tsp vanilla extract (optional, for flavor)
For the Chocolate Drizzle:
- 1 cup chocolate chips (dark or semi-sweet works best, but you can also use milk chocolate)
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mixing the Wet Ingredients:
- Cream the butter and sugars:
In a large mixing bowl, beat 2 sticks of softened butter with 1 cup brown sugar and ½ cup granulated sugar until light and fluffy. This process should take about 3-5 minutes on medium speed. The butter should be soft but not melted. You want it to incorporate air into the dough for a light, tender cookie. - Add the eggs and vanilla:
Add 2 large eggs, one at a time, beating well after each addition. Add 1 tablespoon vanilla extract and mix it in until fully incorporated.
Mixing the Dry Ingredients:
- Combine the dry ingredients:
In a separate bowl, whisk together 3 cups flour, 1 teaspoon baking soda, â…“ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons cornstarch. - Add dry ingredients to wet:
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix, as this could make the cookies tough. Scrape the sides of the bowl as needed.
2. Shape and Bake the Cookies:
Rolling the Dough:
- Scoop the dough:
Using a 1 ½ tablespoon cookie scoop or your hands, scoop out small portions of dough. Roll each piece into a ball and place it onto your prepared baking sheet, spacing the dough balls about 2 inches apart. - Indent the center:
Press your finger into the center of each dough ball to create a small hole. This will hold the caramel-coconut mixture later. The indentation should be about 1 inch wide and deep enough to hold a generous amount of filling.
Baking:
- Bake the cookies:
Bake the cookies for 8-10 minutes or until the edges are lightly golden. Be careful not to overbake, as the cookies should remain soft.
Remove the cookies from the oven and let them cool completely on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Prepare the Caramel-Coconut Topping:
Toast the Coconut:
- Toast the coconut:
While your cookies are cooling, toast the 2 cups shredded sweetened coconut. To do this, place the coconut in a dry skillet over medium heat. Stir constantly for about 3-5 minutes or until the coconut is golden brown and fragrant. Be very careful—coconut can burn quickly!
Make the Caramel Sauce:
- Melt the caramel:
In a saucepan over medium-low heat, melt 1 cup caramel bits or 12 unwrapped soft caramels with 2 tablespoons heavy cream, stirring frequently. The mixture should be smooth and thick, like a creamy caramel sauce. If it seems too thick, you can add a bit more cream to thin it out. - Combine coconut and caramel:
Once the caramel is melted and smooth, remove the saucepan from the heat. Stir in the toasted coconut until well combined. The mixture should be thick and sticky.
4. Assemble the Samoa Cookies:
- Fill the cookies:
Once the cookies have cooled, spoon the caramel-coconut mixture into the indentations in the cookies. Use a spoon or offset spatula to spread the mixture evenly, making sure each cookie is covered with a thick layer of the caramel-coconut topping.
5. Drizzle the Chocolate:
- Melt the chocolate:
In a microwave-safe bowl, melt 1 cup chocolate chips by microwaving in 30-second intervals, stirring between each, until completely smooth. Alternatively, you can melt the chocolate over a double boiler. - Drizzle the chocolate:
Once melted, drizzle the chocolate over the cookies using a spoon, or for more control, you can place the melted chocolate in a ziplock bag, snip off a small corner, and pipe the chocolate over the cookies in a back-and-forth motion. If you prefer a full dip, dip the bottoms of the cookies into the chocolate.
6. Let the Cookies Set:
- Cool and harden:
Allow the cookies to set for 30-60 minutes at room temperature, or place them in the refrigerator for about 15-20 minutes to speed up the process. This will allow the chocolate and caramel to firm up.
Storage & Serving:
- Storage: Store the finished cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to keep the chocolate extra firm.
- Freezing: If you want to freeze them, just place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to a ziplock bag or airtight container and store for up to 3 months.
Pro Tips for Perfection:
- Soft Butter: Make sure your butter is softened to room temperature. If it’s too cold, it won’t cream properly with the sugars, and if it’s too melted, the dough may spread too much when baking.
- Caramel Consistency: If your caramel mixture is too runny, you can add a bit more shredded coconut to thicken it up. If it’s too thick, just heat it slightly and add more cream.
- Even Chocolate Drizzle: If you’re drizzling the chocolate, ensure the cookies are completely cool first, or the chocolate may melt into the coconut topping.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes! You can make the cookies ahead of time and freeze them before adding the caramel and chocolate. Just bake the cookies, let them cool, and freeze them in an airtight container for up to 3 months. When you’re ready to finish them, just add the caramel and chocolate!
Q: Can I use a different kind of sugar?
A: You can substitute the brown sugar with coconut sugar or other alternatives, but it may slightly alter the texture and flavor of the cookies. The brown sugar gives them that deep, rich flavor and chewy texture, so it’s recommended to use it if possible.
Q: Can I make the caramel from scratch?
A: Absolutely! If you prefer homemade caramel, just melt 1 cup granulated sugar in a saucepan over medium heat, stirring until it turns golden, then add 2 tbsp butter and 2 tbsp heavy cream (be careful, it will bubble!). Stir until smooth, then proceed with the coconut.
These Samoa cookies are perfect for special occasions, bake sales, or whenever you’re in the mood for a decadent treat. Once you try them, you’ll never want the store-bought version again. Enjoy! 🍪✨