Description
Sweet coconut caramel samoas girl scout cookies elevate classic childhood memories with rich, buttery layers of homemade goodness. Crisp shortbread bottoms draped in toasted coconut and silky caramel create a nostalgic treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 3 cups shredded coconut (toasted)
Sweeteners and Flavoring:
- 1/2 cup granulated sugar
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semisweet chocolate chips (melted)
Additional Ingredients:
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Craft the foundational shortbread base by combining softened butter and sugar until achieving a light, whipped consistency, creating a fluffy preliminary mixture.
- Incorporate flour, baking powder, salt, milk, and vanilla extract into the butter blend, gently mixing until a cohesive dough emerges with a smooth texture.
- Carefully roll out the prepared dough on a clean surface, using a round cookie cutter or drinking glass to create uniform circular shapes, then delicately remove the center of each cookie to form a distinctive ring.
- Position the cookie rings onto a parchment-lined baking sheet, ensuring adequate spacing between each piece, and bake in a preheated oven at 350°F until the edges transform into a delicate golden hue, approximately 10-12 minutes.
- While cookies cool completely, activate the coconut transformation by carefully toasting shredded coconut in a dry skillet, stirring continuously to achieve an even, rich amber coloration without burning.
- Combine the toasted coconut with caramel sauce, creating a luxurious, sticky coating that will adhere beautifully to the shortbread base.
- Generously spread the caramel-coconut blend across each cooled cookie, ensuring complete and even coverage.
- Elegantly drizzle melted chocolate over the coconut-caramel layer, creating artistic streaks that enhance both visual appeal and flavor complexity.
- Allow the chocolate to set and solidify at room temperature, transforming the cookies into a decadent, nostalgic confection reminiscent of the beloved Girl Scout classic.
Notes
- Toast coconut carefully, stirring constantly to prevent burning and ensure even golden-brown color.
- Use parchment paper or silicone mat when baking shortbread cookies for perfectly crisp edges and easy removal.
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain precise cookie shapes.
- Experiment with gluten-free flour blend for a celiac-friendly version that maintains the classic shortbread texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg