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Irresistible Samoas Cookies

Chewy caramel-coconut topping over buttery shortbread cookies, dipped and drizzled with chocolate. A homemade version of the classic Girl Scout Samoas.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method

Ingredients
  

Shortbread Base
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2 cups all-purpose flour
  • 0.25 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp vanilla extract
  • 2 tbsp milk
Topping
  • 3 cups shredded sweetened coconut
  • 12 oz chewy caramels unwrapped
  • 3 tbsp heavy cream
  • 0.25 tsp salt
  • 10 oz semisweet or dark chocolate

Equipment

  • Mixing bowls
  • Electric mixer
  • Cookie cutters
  • Baking sheets
  • Parchment paper

Method
 

  1. Cream butter and sugar, then mix in flour, baking powder, salt, vanilla, and milk until dough forms.
  2. Roll dough ¼-inch thick, cut donut shapes, and bake at 350°F (175°C) for 10–12 minutes. Cool.
  3. Toast coconut at 300°F (150°C) for 10 minutes, stirring halfway.
  4. Melt caramels with cream and stir in toasted coconut and salt.
  5. Spread caramel-coconut mixture over shortbread cookies.
  6. Dip bottoms in melted chocolate and drizzle chocolate on top.
  7. Cool until set before serving.