Recreate the iconic Girl Scout Samoas cookies at home! These buttery shortbread cookies are topped with a sweet toasted coconut-caramel mixture and finished with rich dark chocolate. Perfectly chewy, crispy, and indulgent.
For the cookies:
For the coconut topping:
1. In a stand mixer, cream together the butter and sugar until light and fluffy.
2. In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter in three increments, mixing between each. Blend in milk and vanilla until the dough forms.
3. Divide dough into two disks, wrap in plastic wrap, and refrigerate for 1 hour.
4. Preheat oven to 350°F. Roll out dough to 1/8-inch thickness. Cut out doughnut-shaped cookies. Place on lined baking sheet.
5. Bake for 10–12 minutes, rotating halfway, until pale golden. Cool on wire racks.
6. Spread coconut on baking sheet and toast in oven for 10 minutes, stirring often. Remove and cool.
7. Melt caramels, milk, and salt in a double boiler. Mix ¾ of the caramel with toasted coconut.
8. Spread remaining caramel on cooled cookies. Press coconut mixture on top. Let cool 30 minutes.
9. Melt chocolate. Dip cookie bottoms, then drizzle remaining chocolate on top.
10. Let cookies sit until chocolate is fully set.
• Use two circular cutters (e.g., 2″ and 1″) if you don’t have a doughnut cutter.
• Let refrigerated dough rest 10 minutes if too firm to roll.
• Keep a close eye on coconut as it burns quickly.
• If caramel thickens while spreading, rewarm it gently.