Irresistible Samoas Cookies That Beat the Girl Scouts 

These homemade Samoas cookies capture the beloved Girl Scout treat's essence—crispy shortbread, chewy caramel, toasted coconut, and a rich chocolate coating—without the wait for cookie season. This straightforward recipe uses everyday ingredients, making it perfect for both novice and seasoned bakers. Whether you're reminiscing about fun-filled cookie-selling seasons or simply craving something sweet, this recipe is your ticket to a delicious homemade experience. Plus, with ingredients you likely already have on hand, you'll find that making these beloved cookies is not only satisfying but also a great way to impress family and friends. 

Ingredients

For the Cookie Base:

• ½ cup unsalted butter, at room temperature
  
  

• ¼ teaspoon salt
  
  

• ⅓ cup granulated sugar
  
  

• 2 tablespoons powdered sugar
  
  

• 1 tablespoon whole milk
  
  

• ½ teaspoon vanilla extract
  
  

• 1 cup all-purpose flour
  
  

• ¼ teaspoon baking soda
  
  

For the Topping:

• 3½ cups shredded sweetened coconut flakes
  
  

• 15 oz caramels (such as Werther’s soft caramels)
  
  

• 2–3 tablespoons heavy cream

For the Chocolate Coating:

• 10 oz dark chocolate melting wafers (e.g., Ghirardelli)
  
  

• 1 teaspoon canola or vegetable oil
  
  

Directions

1. Make the Cookie Dough: Cream together the butter and salt in a stand mixer with the paddle attachment for 2–4 minutes. Add both sugars, milk, and vanilla extract, and beat again for 1–2 minutes. Add the flour and baking soda on low speed just until the dough comes together.
   
   

2. Chill the Dough: Divide the dough in half, press each half into a disk, wrap in plastic wrap, and refrigerate for about 1 hour.
   
   

3. Prepare the Coconut: Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 10–15 minutes, stirring every 5 minutes, until golden brown.
   
   

4. Roll and Cut the Dough: Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use a 2-inch round cutter to cut out circles, then use a smaller cutter to remove the centers, forming rings. Place the cookies on a parchment-lined baking sheet.
   
   

5. Bake the Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges are slightly golden. Remove from the oven and let cool completely on a wire rack.
   
   

6. Prepare the Caramel Mixture: In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring in between, until smooth.

7. Assemble the Cookies: Spread a layer of the melted caramel mixture on each cooled cookie. Sprinkle with the toasted coconut, pressing gently to adhere. Let the cookies sit for about 15–30 minutes to allow the caramel to set.
   
   

8. Chocolate Coating: Melt the dark chocolate wafers with the oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
   
   

9. Dip and Drizzle: Dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a parchment-lined baking sheet. Drizzle the remaining chocolate over the top of each cookie.
   
   

10. Set and Serve: Allow the chocolate to set completely before serving. Store the cookies in an airtight container at room temperature for up to 1 week.
    
    

Nutritional Information (per serving)

• Calories: Approximately 154 kcal
  
  

• Total Fat: 8g
  
  

• Saturated Fat: 6g
  
  

• Cholesterol: 0mg
  
  

• Sodium: 60mg
  
  

• Total Carbohydrates: 18g
  
  

• Dietary Fiber: 0g
  
  

• Sugars: 11g
  
  

• Protein: 1g